Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates
Nutritional properties of fortified cassava flour produced from co-processing of modified
cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content,
swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified
cassava flour samples were determined. The results revealed that the moisture contents of
the three samples showed significant difference from native to modified and fortified flour
with values between 10.35%±0.01% to 6.30%±0.08% and 3.92%±0.10%. The protein …
cassava flour with fermented protein hydrolysates were studied. Proximate, cyanide content,
swelling power, solubilitiy dextrose equivalent and viscosity of native, modified and fortified
cassava flour samples were determined. The results revealed that the moisture contents of
the three samples showed significant difference from native to modified and fortified flour
with values between 10.35%±0.01% to 6.30%±0.08% and 3.92%±0.10%. The protein …
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