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EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS

(Food Technology Project Topics & Materials)
  • Type: Project
  • Department: Food Technology
  • Project ID: FTE0186
  • Access Fee: ₦5,000 ($14)
  • Pages: 54 Pages
  • Format: Microsoft Word
  • Views: 241
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ABSTRACT
The effects of variety and processing methods on the functional properties of cassava flours were studied. The functional properties of the flour were determined using standard procedures. Cassava roots were fermented, blanched, soaked, dried and milled into flour. The functional properties of the flour were determined. There were variety and method of processing influence of the functional properties significantly. The gelation capacities varied between 75% and 80% bulk density, emulsion capacity, water absorption capacity and wettability were within the values of 5.5-6.8ml/g, 35-40%, 0.9-2.4g/g and 12-497sec respectively each differing significantly (P
EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS
For more Info, call us on
+234 8130 686 500
or
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  • Type: Project
  • Department: Food Technology
  • Project ID: FTE0186
  • Access Fee: ₦5,000 ($14)
  • Pages: 54 Pages
  • Format: Microsoft Word
  • Views: 241
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    Details

    Type Project
    Department Food Technology
    Project ID FTE0186
    Fee ₦5,000 ($14)
    No of Pages 54 Pages
    Format Microsoft Word
    More Food Technology Project Topics & Materials

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