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Development of an Alternate Route for the Hydrolysis of Cassava Flour
Starch - Stärke, 1989AbstractMoldy wheat bran as such is used as a source of amyloglucosidase enzyme (EC 3.2.1.3) in the hydrolysis of cassava flour. 92–94% of glucose was obtained in the hydrolysate after 16 h of hydrolysis. The process was found to be economical compared to the hydrolysis using commercially available liquid enzymes.
T. Emilia Abraham +2 more
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International meeting on cassava flour and starch
1994Ce document rassemble les résumés des communications et les posters présentes lors de cette rencontre sur le thème "Farine et amidon de manioc". Les principaux point développés sont : utilisation actuelle et futures, études physicochimiques des farines et amidons, études microbiologiques de la fermentation traditionnelle, traitement des sous produits ...
CIRAD - FRA +8 more
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CHANGES IN LIPIDS DURING FERMENTATION OF CASSAVA FLOUR
Journal of Food Biochemistry, 1985During the incubation of cassava flours with or without yeast, there was an increase in the lipid with the mobility of diglyceride. Glycolipids were metabolized during the fermentation as evidenced by 17% less of hexose in the lipids. Linolenic acid fell from 11% in unincubated flour to 7% in the fermented flour.
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Analysis of photoacoustic signal from cassava flour
2008Over 70 million people around the world obtain more than 600 calories per day from cassava and its flour. Cassava flour grows mostly in African countries. It has a great ability of productivity on marginal soils ; ability to resist drought, disease, and pests, and its harvest dates are highly flexible making cassava a remarkably adaptable and resistant
Boban, M., Baumann, I., Bicanic, D.D.
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ALTERNATIVE BREADS FROM CASSAVA FLOUR
Acta Horticulturae, 1994G. Eggleston, P. Omoaka
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Cassava Flour Modification by Microorganism
2013Sulistyo, Joko, Nakahara, Kazuhiko
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Bread-making potential of heat-moisture treated cassava flour-additive complexes
LWT - Food Science and Technology, 2020Olayemi Eyituoyo Dudu +2 more
exaly
Evaluation of the quality characteristics of flour and pasta from fermented cassava roots
International Journal of Food Science and Technology, 2020Golden Odey, Won Young Lee
exaly