Comparing characteristics of root, flour and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: A review
Cassava is a significant food security and industrial crop, contributing as food, feed and
industrial biomass in Africa, Asia and South America. Breeding efforts have led to the …
industrial biomass in Africa, Asia and South America. Breeding efforts have led to the …
Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer–processors
B Teeken, A Agbona, A Bello… - … Journal of Food …, 2021 - academic.oup.com
Within communities in Osun and Imo States of Nigeria, farmer–processors grew and
processed a diverse set of improved and landrace cassava varieties into the locally popular …
processed a diverse set of improved and landrace cassava varieties into the locally popular …
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
W Awoyale, H Oyedele, AA Adenitan… - … Journal of Food …, 2022 - Taylor & Francis
There is little or no information on the relationship between the quality of fufu flour and the
textural attributes of cooked dough. Quality attributes of flour were therefore correlated with …
textural attributes of cooked dough. Quality attributes of flour were therefore correlated with …
Technological and nutritional properties of amaranth‐fortified yellow cassava pasta
OM Lawal, L van Stuijvenberg, N Boon… - Journal of Food …, 2021 - Wiley Online Library
Yellow cassava is an affordable starting material to design a healthy food, having high β‐
carotene content. White and yellow cassava functional pasta were fortified with 50 g/kg (w/w) …
carotene content. White and yellow cassava functional pasta were fortified with 50 g/kg (w/w) …
Investigation of hydrogel temperature and concentration on tapioca xerogel formation
This study was aimed to examine the assessment of temperature and concentration on
tapioca hydrogel into xerogel formation during sessile drop drying. The processing …
tapioca hydrogel into xerogel formation during sessile drop drying. The processing …
Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
W Awoyale, H Oyedele, M Adesokan… - … in Sustainable Food …, 2022 - frontiersin.org
The use of the biophysical and textural attributes of gari/eba to determine the possible
substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the …
substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the …
Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods
This study reconnoitered the effects of preservative treatments (0.3% Sodium Metabisulphite
solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash-and cabinet …
solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash-and cabinet …
Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)
W Awoyale, H Oyedele, AA Adenitan… - Journal of Food …, 2022 - Wiley Online Library
Abstract Knowledge is scarce on the drivers of textural characteristics of cooked dough
prepared from gari (eba). To address this need, quality attributes of backslopped fermented …
prepared from gari (eba). To address this need, quality attributes of backslopped fermented …
Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes
Evidence from community cassava processors on product quality traits that influence variety
adoption was combined with laboratory methods to identify potential predictors of quality …
adoption was combined with laboratory methods to identify potential predictors of quality …
Functional and pasting properties of gari produced from white-fleshed cassava roots as affected by packaging materials and storage periods, and sensory attributes of …
W Awoyale, H Oyedele… - … Journal of Food …, 2021 - old.iseki-food-ejournal.com
Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa
and an important food product in the diet of millions of people in developing countries. The …
and an important food product in the diet of millions of people in developing countries. The …