Can food technology innovation change the status of a food security crop? A review of cassava transformation into "Bread" in Africa
Reducing both hunger and high expenditure on food imports is a priority for most developing African countries. Countries that hitherto have relied heavily on food imports are seeking new approaches to increase the utilization of locally grown crops. This review uses the case of cassava to propose th...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2018
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/77864 |
Ejemplares similares: Can food technology innovation change the status of a food security crop? A review of cassava transformation into "Bread" in Africa
- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
- High quality cassava flour, promising raw material for bread, biscuit and pastry industries: lessons from a pilot study in Madagascar
- Cassava into bread: how to make an alternative bread from cassava
- Bread from composite cassava wheat flour. II: effect of cassava genotype and nitrogen fertilizer on bread quality
- Effect of cassava flour variety and concentration on bread loaf quality
- Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots