Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber

Nutritional properties of fufu analog produced from co‐processing of cassava and cocoyam were studied. Cassava and cocoyam were fermented for 72 h, dried to obtain fufu flour. Proximate, functional, minerals, antinutritional factor, pasting properties, and sensory evaluation of various samples were...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Bamidele, Oluwaseun P., Fasogbon, Mofoluwaso B., Oladiran, Dolapo A., Akande, Ebunoluwa O.
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2015
Subjects:
Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4708653/
https://ncbi.nlm.nih.gov/pubmed/26788301
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.250
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