Evaluation of the quality characteristics of flour and pasta from fermented cassava roots

Summary The study investigated the effect of fermentation of cassava roots on the quality characteristics of flour and pasta. Cassava roots were fermented under natural condition for a period of 12, 36 and 60 h. Physicochemical properties, microbial analysis, pasting properties, in vitro digestibili...

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Veröffentlicht in:	International journal of food science & technology 2020-02, Vol.55 (2), p.813-822
Hauptverfasser:	Odey, Golden Nka, Lee, Won Young
Format:	Artikel
Sprache:	eng
Schlagworte:	Carbohydrates Cassava composite flour consumer acceptability Cooking Digestibility Fermentation Flour Microorganisms Moisture content Pasta Physicochemical properties Properties (attributes) Roots Sensory evaluation Sensory properties Starch Water absorption Water content
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