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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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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2015
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| Soggetti: | |
| Accesso online: | 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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