Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

Summary Understanding the interactions between chemical and pasting properties and conventional cooking methods will help utilise yellow‐fleshed cassava roots. Thus, the study examined how conventional processing affected Nigerian yellow‐fleshed cassava's chemical and pasting properties. Three...

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Veröffentlicht in:	International journal of food science & technology 2023-11, Vol.58 (11), p.5904-5913
Hauptverfasser:	Alamu, Emmanuel Oladeji, Maziya‐Dixon, Busie, Dixon, Alfred Gilbert
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylose Ashes Carotenoids Cassava Cassava products cassava roots chemical components Flour Genotypes Manihot esculenta processing methods Proteins Roots Starch yellow‐fleshed
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