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Refined cassava flour in bread making: a review [PDF]
Ingeniería e Investigación, 2017 Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing ...
Johanna Alejandra Aristizabal Galvis +2 more
doaj +5 more sources
Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types [PDF]
International Journal of Food Science, 2013 Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Maria Eduardo +3 more
doaj +4 more sources
Wheat or cassava flour? Marketing and willingness to pay for cassava flour confectionery in Nigeria [PDF]
Economia agro-alimentare, 2023 Food systems and diets are constantly evolving, and the contributing factors are complex and have remained controversial among researchers. While studies have considered and compared utilization of wheat flour and High Quality Cassava Flour (HQCF) in confectioneries, no study has assessed willingness to purchase confectionery made from cassava flour in
Jude Anayochukwu Mbanasor +6 more
openaire +3 more sources
Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates [PDF]
AIP Conference Proceedings, 2016 Nutritional properties of fortified cassava flour produced from co-processing of modified cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content, swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified cassava flour samples were determined.
Joko Sulistyo +3 more
openaire +3 more sources
Croatian Journal of Food Science and Technology, 2018 Composite flours were produced from blends of high quality cassava flour and cowpea flour. The flours were blended in six different ratios: 75:25, 60:40, 50:50, 40:60, 25:75 and 100:0 which served as the control sample.
ZAINAB OPEYEMI ADEGBOYE +1 more
doaj +3 more sources
Development of Wet Noodles Based on Cassava Flour [PDF]
Journal of Engineering and Technological Sciences, 2013 Cassava is one of Indonesia's original commodities and contains good nutrition and has high productivity and a relativel y low price. Cassava flour has a high potential as a substitute for imported wheat f lour that is widely used in noodle production.
Akhmad Z. Abidin +2 more
openaire +3 more sources
Cassava bagasse flour: byproduct utilization and comparison with cassava starch
Pesquisa Agropecuária Tropical, 2013 Na produção da fécula de mandioca (Manihot esculenta Crantz), é gerado o bagaço de mandioca, que é o resíduo fibroso da raiz. Frente à importância econômica, físico-química, tecnológica e nutricional deste resíduo, objetivou-se desenvolver uma farinha, a partir do bagaço de mandioca, avaliar suas propriedades e compará-las com as da fécula, a fim de ...
Fiorda, Fernanda Assumpção +4 more
openaire +5 more sources
Reaktor, 2019 Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour.
Dianika Lestari +4 more
doaj +2 more sources
Cassava flour processing and marketing in Indonesia
, 1996 Developing the cassava flour agroindustry represents for Indonesia a alternative for diversifying cassava products. It can potentially increase farmer incomes, extend marketing, support food diversification, reduce wheat imports, and contribute to the development of various chemical and food infustries.
Damardjati, D.S. +3 more
openaire +2 more sources
TEKNOLOGI MODIFIKASI TEPUNG KASAVA Modified Cassava Flour Technology
Agritech, 2012 Cassava productivity is very potential to support food security. Processing of cassava into flour makes the food more durable, less voluminous and easier to handle, and flexible to cook.
Haryadi Haryadi
doaj +3 more sources