Results 41 to 50 of about 7,639 (213)

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Acta Universitatis Cibiniensis. Series E: Food Technology, 2016
Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology ...
Awolu Olugbenga Olufemi, Oseyemi Grace Funmilayo   +1 more
doaj   +1 more source

Effects of Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic and Non‐Hermetic Conditions

Cereal Chemistry, EarlyView.
ABSTRACT Background Sitophilus zeamais (Mostschulsky), the maize weevil, and Prostephanus truncatus (Horn), the larger grain borer, are two notorious insect pests of farm‐stored products in Sub‐Saharan Africa (SSA). The goal of this study was to determine whether there were interactions between P. truncatus and S. zeamais during storage.
Rashid Suleiman, Kurt A. Rosentrater
wiley   +1 more source

KAJIAN SUBSTITUSI TEPUNG TAPIOKA DAN PENAMBAHAN GLISEROL MONOSTEARAT PADA PEMBUATAN ROTI TAWAR

Jurnal Teknologi Pangan, 2013
Bread  is  one  of  fermentation  product  and  consumer  likely  made  form  wheat  flour  , bread  have  difference  taste  and  softness.  Using  cassava  flour    to  product    bread that can increased  various  bread  product  and  value.
Enny Karti Basuki, Ratna Yulistyani, Roni Hidayat   +2 more
doaj   +1 more source

Analysis of the Composition of Fatty Acids and the Effect of Storage Time on the Fatty Fcids in Edible Cassava Flour

Shipin gongye ke-ji, 2023
The composition and content of fatty acids in edible cassava flour not only affect its shelf life but also serve as important indicators for evaluating the nutritional quality of cassava flour.
Qinfei WANG, Houmei YU, Ruona WU, Liming LIN, Wanbi TAN, Zhenwen ZHANG, Xianyue YANG   +6 more
doaj   +1 more source

Chemical Composition, Amino Acids, Phenolic Profiles and Bioavailability of Minerals in Livingstone Potato (Plectranthus esculentus) as Affected by Different Processing Techniques

Food Chemistry International, EarlyView.
Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi, Chinedum Ogbonnaya Eleazu, Kate Eleazu, Adanma Ironkwe, Winner Kalu   +4 more
wiley   +1 more source

Making cassava flour safe using the wetting method

, 2015
Many people, particularly in Africa, suffer various conditions from eating bitter cassava which contains poisonous cyanogens. As well as poisoning, which sometimes causes death, these conditions include konzo, an irreversible paralysis of the legs, which
Jean P. Banea, Bradbury, James, Julie Cliff, Bradbury, J. Howard, Cliff, Julie, Banea, Jean P., J. Howard Bradbury, Banea, J P   +7 more
core   +1 more source

Economic Analysis of Cassava Flour and Garri Production in Ibarapa Local Government Area, Oyo State, Nigeria

Journal of Applied Sciences and Environmental Management, 2020
Cassava, an edible root crop and a reliable and relatively inexpensive source of carbohydrate, is widely grown and processed into different foods such as cassava flour and garri.
A.A. Adesope, O. Olumide-Ojo, I.O. Oyewo, B.H. Ugege, A.A. Oyelade   +4 more
doaj   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Blends of cassava starch with banana flours as raw materials for gluten-free biscuits

Semina: Ciências Agrárias, 2021
The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products.
Magali Leonel, Thaís Paes Rodrigues dos Santos, Sarita Leonel, Ciro Hugo Elnatan de Souza Santos, Giuseppina Pace Pereira Lima   +4 more
doaj   +1 more source

Microstructural Characterization of Cassava Flour Biscuit: Effect of Cassava Cultivar and Flour Particle Size

Trends in Sciences
Cultivar and particle size of cassava flour are two important factors that greatly influence the characteristics of the resulting biscuits. This study proposes to evaluate the effect of cultivar and particle size of cassava flour on the microstructural characteristics of the biscuits it produces.
Slamet Sulistiadi, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Arifin Dwi Saputro   +3 more
openaire   +1 more source