Cassava is a rich source of starch and is used as a food ingredient and additive. In its
natural state, cassava flour or starch cannot meet all functional requirements in food …

This study investigated the effect of boiling and fermentation on the physicochemical,
functional, phytoconstituents, and antioxidant properties of pumpkin (Cucurbita pepo) pulp …

The aim of the study was to determine the effect of particle size dispersion of corn silk on
physical, techno‐functional and antioxidant properties. Corn silk (variety: G5417) was …

The oxidation and esterification are examples of starch modification processes which is
often carried out. The conventional combination of the oxidation-esterification process has …

This study determines the influence of tigernut flour incorporation into fermented cassava
flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant …

The study was carried out to assess the physicochemical and functional qualities of tapioca
flour. The results of physical characteristics of tapioca tuber namely length, width and weight …

The study investigated the cooking practice and safety assessment of boiled cassava roots
sold in streets of Gashua, Yobe state Nigeria. The result showed that majority (95.29%) of …

Aim: Starch is the main carbohydrate store for numerous crops and each crop has distinct
and unique characteristics. This study was aimed at investigating the physicochemical …

Developing multipurpose flexible packaging mainly from starch film is essential both from
food safety and environmental issues. Starch has various functional, pasting, and …

The impact of drying temperature on the cyanogenic glucoside content and physicochemical
properties of Hanatee (HNT) cassava (Manihot esculenta Crantz) flour was compared with …