Production and use of cassava flour:A new product of future potential in Indonesia
Cassava is a perishable commodity. Over-supply occurs every year during the peak harvest season, with varying severity. To overcome the above problem, processing cassava into flour can be an alternative solution. The cassava flour production system in Indonesia is designed as a nucleusplasma model....
| Main Authors: | , |
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| Format: | Book Chapter |
| Language: | Inglés |
| Published: |
International Center for Tropical Agriculture
2001
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/82454 |
| _version_ | 1855519770150961152 |
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| author | Widowati, Sri Hartojo, Koes |
| author_browse | Hartojo, Koes Widowati, Sri |
| author_facet | Widowati, Sri Hartojo, Koes |
| author_sort | Widowati, Sri |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Cassava is a perishable commodity. Over-supply occurs every year during the peak harvest season, with varying severity. To overcome the above problem, processing cassava into flour can be an alternative solution. The cassava flour production system in Indonesia is designed as a nucleusplasma model. Cassava flour can substitute for wheat and rice flours as well as cassava starch at varying levels according to the kinds of food products. However, there are still problems in its marketing and distribution. A study on consumer acceptance has been conducted in West Java (115 households) and East Java (100 households and 25 small-scale food industries). Three visits to each respondent were made to collect information on the socio-economic situation, cassava flour utilization, and the level of cassava flour used in the processing of traditional foods, cookies, cakes and crackers. In the various food industries cassava flour was mostly processed into cakes, traditional foods and noodles. Substitution levels ranged from 20 to 100%, depending on the product. The contribution of cassava to the total carbohydrate intake in the diet of urban and rural households was 2.5 and 23%, respectively. |
| format | Book Chapter |
| id | CGSpace82454 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2001 |
| publishDateRange | 2001 |
| publishDateSort | 2001 |
| publisher | International Center for Tropical Agriculture |
| publisherStr | International Center for Tropical Agriculture |
| record_format | dspace |
| spelling | CGSpace824542025-11-05T16:56:28Z Production and use of cassava flour:A new product of future potential in Indonesia Widowati, Sri Hartojo, Koes manihot esculenta flours production agroindustrial complexes consumption food technology harinas producción complejos agroindustriales consumo tecnología de los alimentos Cassava is a perishable commodity. Over-supply occurs every year during the peak harvest season, with varying severity. To overcome the above problem, processing cassava into flour can be an alternative solution. The cassava flour production system in Indonesia is designed as a nucleusplasma model. Cassava flour can substitute for wheat and rice flours as well as cassava starch at varying levels according to the kinds of food products. However, there are still problems in its marketing and distribution. A study on consumer acceptance has been conducted in West Java (115 households) and East Java (100 households and 25 small-scale food industries). Three visits to each respondent were made to collect information on the socio-economic situation, cassava flour utilization, and the level of cassava flour used in the processing of traditional foods, cookies, cakes and crackers. In the various food industries cassava flour was mostly processed into cakes, traditional foods and noodles. Substitution levels ranged from 20 to 100%, depending on the product. The contribution of cassava to the total carbohydrate intake in the diet of urban and rural households was 2.5 and 23%, respectively. 2001 2017-06-20T09:02:19Z 2017-06-20T09:02:19Z Book Chapter https://hdl.handle.net/10568/82454 en Open Access application/pdf International Center for Tropical Agriculture Cassava Office for Asia Widowati, Sri; Hartojo, Koes. 2001. Production and use of cassava flour : A new product of future potential in Indonesia . In: Howeler, Reinhardt H.; Tan, Swee Lian (eds.). Cassava's potential in Asia in the 21st Century: Present situation and future research and development needs: Proceedings of the sixth Regional workshop, held in Ho Chi Minh City, Vietnam, Feb. 21-25, 2000 . Centro Internacional de Agricultura Tropical (CIAT), Cassava Office for Asia, Cali, CO. p. 578-586. |
| spellingShingle | manihot esculenta flours production agroindustrial complexes consumption food technology harinas producción complejos agroindustriales consumo tecnología de los alimentos Widowati, Sri Hartojo, Koes Production and use of cassava flour:A new product of future potential in Indonesia |
| title | Production and use of cassava flour:A new product of future potential in Indonesia |
| title_full | Production and use of cassava flour:A new product of future potential in Indonesia |
| title_fullStr | Production and use of cassava flour:A new product of future potential in Indonesia |
| title_full_unstemmed | Production and use of cassava flour:A new product of future potential in Indonesia |
| title_short | Production and use of cassava flour:A new product of future potential in Indonesia |
| title_sort | production and use of cassava flour a new product of future potential in indonesia |
| topic | manihot esculenta flours production agroindustrial complexes consumption food technology harinas producción complejos agroindustriales consumo tecnología de los alimentos |
| url | https://hdl.handle.net/10568/82454 |
| work_keys_str_mv | AT widowatisri productionanduseofcassavaflouranewproductoffuturepotentialinindonesia AT hartojokoes productionanduseofcassavaflouranewproductoffuturepotentialinindonesia |