Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation
In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%) were more dispersible than the cassava flour (approx. 50%). Cassava flour addit...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001946 |