New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting...

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Veröffentlicht in:	Emirates journal of food and agriculture 2021-06, Vol.33 (6), p.475-482
Hauptverfasser:	ZE, Nardis NKOUDOU, ENGAMA, Marie-Joseph MEDZEME, NGANG, Jean Justin ESSIA
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Cassava Consumers Cooperatives Cyanides Fermentation Microorganisms Odors Product development Retting Roots Sensory evaluation Sensory properties Sour taste
Online-Zugang:	Volltext
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