Results 81 to 90 of about 7,639 (213)

Control of konzo in the Democratic Republic of Congo

, 2011
Konzo is an upper motor neuron disease that causes irreversible paralysis of the legs mainly in children and young women^1,2^, due to consumption of large amounts of cyanogens from poorly processed cassava, the staple food of tropical Africa^3^.
Ian C. Denton, Chretienne Mandombi, J. P. Banea, N Kuwa, J. Howard Bradbury, D Nahimana   +5 more
core  

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

, 2021
This study evaluates the proximate composition, amylose, resistant starch, pasting properties, total phenolic content (TPC), antioxidant capacities, and amino acid profiles of banana flour and cassava flour in comparison to semolina flour.
Margaret A. Brennan, Charles S. Brennan, James Morton, Morton, James, Brennan, CS, Brennan, Margaret, Adetiya Rachman, Rachman, A   +7 more
core   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, Volume 2, Issue 2, June 2026.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Using Cassava (Manihot esculenta Crantz) Flour as a Composite Blend for Muffins: Quality and Sensory Characteristics [PDF]

, 2017
Cassava as a root crop has a short storage life is a good source of energy but is low in protein. In the midst of high wheat grain prices, the use of cassava flour for bakery products is being promoted, though the very low protein content of cassava is ...
Riley-Mitchell, Dennise, Yarde-Blackman, Janelle, Badrie, Neela   +2 more
core   +1 more source

Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed's flour

, 2021
Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour.
Sunday Samuel Sobowale, Omobolanle Omowunmi Olorode   +1 more
core   +1 more source

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Pengaruh suplementasi berbagai level daun ketela pohon (Manihot utilissima. Pohl) terhadap produktifitas domba ekor gemuk yang diberi pakan basal jerami jagung (Zea mays)

Jurnal Ilmu-Ilmu Peternakan, 2014
This study aimed to evaluate the effect of cassava leaves supplementation strategy on fat-tailed sheep and to determine appropriate levels of protein derived from cassava leaves.
Poespitasari Hazanah Ndaru, Kusmartono Kusmartono, Siti Chuzaemi   +2 more
doaj  

Sifat Fisik dan Penerimaan Roti Tawar dari Tepung Komposit Terigu dan Singkong dengan Variasi Lama Pencampuran Adonan

Agritech, 2019
This study was aimed to find out the physical characteristics and sensory acceptance of bread made from different variations of wheat and cassava composite flour ratio, and the dough’s mixing duration.
Rusdin Rauf, Khasanah Tri Andini
doaj   +1 more source

THE PROCESS OF PROCESSING CASSAVA INTO MOCAF FLOUR

ROCE : Jurnal Pertanian Terapan
Mocaf flour is a local product that can be utilized as an alternative to wheat flour in various food products. Using local food sources, such as cassava, is essential to support food security and reduce dependence on imports. This article is a review examining various methods of processing cassava into Mocaf flour.
Rona Taqiyya Sahda, null Sri Hartuti
openaire   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source