Drying kinetics and effect of drying conditions on selected physicochemical properties of foam from yellow-fleshed and white-fleshed cassava (Manihot esculenta) varieties
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2021.04.005
Abstract: Abstract Fresh cassava is highly susceptible to rapid post-harvest physiological deterioration due to the high water activity. Therefore, foam mat drying was considered as an alternative drying technique for preservation. The drying kinetics of white-fleshed… read more here.
Keywords: drying kinetics; physicochemical properties; white fleshed; yellow fleshed ... See more keywords
Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods
Sign Up to like & getrecommendations! Published in 2024 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2024.1295609
Abstract: Introduction The biofortification of staple foods such as cassava is one of the technological breakthroughs in the nutritional improvement of foods. Fufu is one of the fermented cassava products produced and consumed in major West… read more here.
Keywords: method; processing methods; processing; fleshed cassava ... See more keywords