The effects of variety, drying procedure, fineness of grinding and dietary inclusion level on the bioavailability of Cassava (Manihot esculenta crantz) starch

The bioavailability of raw cassava starch from dried, whole roots, as affected by a number of variables, both inherent and processing‐induced, was determined in a series of feeding trials using the rat as a test animal. Apparent starch digestibility was in excess of 99% and was unaffected by cassava...

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Veröffentlicht in:	Journal of the science of food and agriculture 1995-01, Vol.67 (1), p.71-76
Hauptverfasser:	Brough, Susan H, Neale, Roger J, Norton, Grenville, Wenham, June E
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cassava cyanide Food industries Fundamental and applied biological sciences. Psychology Starch and starchy product industries starch digestibility sun-drying
Online-Zugang:	Volltext
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