Evaluation of the suitability of cassava and sweetpotato flours for pasta production
The study was carried out to establish the proportions of cassava and sweetpotato flours that would produce good quality pasta, in composite with wheat flour. Up to 50% sweetpotato and cassava flour substitutions were made. Two varieties each of cassava (Abasafitaa and Afisiafi) and sweetpotato (Faa...
| Main Authors: | , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
African Journals Online
2005
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/96577 |
Similar Items: Evaluation of the suitability of cassava and sweetpotato flours for pasta production
- Enriching gluten-free rice pasta with soybean and sweet potato flours
- Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
- Use of high quality cassava flour by bakery industries in Malawi
- Price premiums for organic pasta and pasta produced in Sweden : a hedonic pricing approach
- The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée
- Quality management manual for the production of high quality cassava flour