Results 51 to 60 of about 7,639 (213)

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Development processing of cassava into cassava flour and modified cassava flour in Lampung Province

, 2014
Fresh cassava rots are perishableif not treated immediately after harvest,because it has high of water content (65%). Processingof cassava into intermediate product such as flourcan be developed in the producing areas, because itis easily practiced by ...
Asnawi, Robert; BPTP Lampung, Wylis, Ratna; BPTP Lampung, Utomo, Joko Susilo; BPTP Lampung   +2 more
core   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Physicochemical properties of fortified flour based modified cassava flour blended with bacterial poly-glutamic acid

, 2023
Cassava is one of the most important staple crops worldwide. However, cassava flour needs to meet the high-quality requirements in terms of physicochemical characteristics.
Sulistyo, Joko, Heroney, Hevenney Vianie, Yu, Shin Ying   +2 more
core   +1 more source

Pasting Properties of Composite of Cassava and Wheat Flours

Journal of Chemical Society of Nigeria, 2020
Classification of cassava and wheat using only amylose content is not sufficient enough to predict starch viscosity for end product recommendation, hence this study aimed at characterizing and categorizing the pasting profile of composite flours from cassava-citrus and wheat-watermelon using Rapid Visco Analyzer (RVA) (used in confectionary products ...
C. Imoisi, J.U. Iyasele, E.E. Imhontu, D.O. Ikpahwore, A.O. Okpebho   +4 more
openaire   +2 more sources

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Cassava Flour Enriched with Açaí (Euterpe oleracea Mart.) by Coating and Agglomeration

Chemical Engineering Transactions, 2013
This study presents the technique of coating and agglomeration, using a fluidized bed equipment, to incorporate nutrients and to make cassava flour (Manihot esculenta Crantz) a functional food. The flour was enriched using aqueous solution of fresh açaí (
L.G. da Cunha R, S.C.D.S. Rocha
doaj   +1 more source

Cyanogenic Compounds, Physicochemical Parameters and Metals in Water From Cassava Processing Areas: A Study in the Brazilian Amazon, Using Multivariate Analysis

Environmental Toxicology, EarlyView.
ABSTRACT This study evaluated the water quality of artesian wells and effluents generated in cassava processing in a rural area of Bragança, Pará, with emphasis on physicochemical parameters, multielement composition, and cyanogenic compounds. The well water presented specific nonconformities, highlighting pH values below the recommended level and high
Alana Coêlho Maciel, Mariane Gama Nabiça, Luciana Pinheiro Santos, Thiago de Melo e Silva, Elivaldo Nunes Modesto Junior, Heronides Adonias Dantas Filho, Charles Miller de Souza Borges, Kelly das Graças Fernandes Dantas, Simone de Fátima Pinheiro Pereira, Ivan Carlos da Costa Barbosa, Beni Jequicene Mussengue Chaúque, Rosinelson da Silva Pena, Nayara Macêdo Peixoto Araújo, Alessandra Santos Lopes   +13 more
wiley   +1 more source

WHEAT FLOUR SUBSTITUTION USING SWEET POTATO OR CASSAVA IN SOME BREAD AND SNACK ITEMS

Annals of Tropical Research, 1981
Cassava and sweet potato flour were processed and used to substitute wheat flour from 20 to 100% level in some yeast breads (pan de sal and hot rolls); quick breads (paborita, cheese crackers and coconut cookies) and snack items (polvoron, gollorias and
LS Palomar, Jovita A. Perez, Generosa L. Pascual   +2 more
doaj  

USO DA FARINHA DE MANDIOCA EM PANIFICAÇÃO

Colloquium Agrariae, 2005
The cassava culture (Manihot esculenta) is very important, economically and nutritionally, in Brazil. This study had the main objective of testing the possibility of cassava flour addition to “French bread” production, in partial substitution to wheat ...
Tadeu Alcides Marques, Angela Madalena Marchizelli Godinho, Oscar de Andrade Júnior   +2 more
doaj   +1 more source