Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Efforts have been made to extend the poor shelf life of cassava roots through low‐temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refriger...

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Veröffentlicht in:	Journal of food processing and preservation 2020-09, Vol.44 (9), p.n/a
Hauptverfasser:	Oyeyinka, Samson A., Ayinla, Suliat O., Sanusi, Christiana T., Akintayo, Olaide A., Oyedeji, Ajibola B., Oladipo, John O., Akeem, Ahmed O., Badmos, Abdul‐Hameed A., Adeloye, Abiodun A., Diarra, Siaka S.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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