Optimizing agbelima production: Varietal and fermentation effect on product quality

Food Research International

Volumn 33, Issue 10, 2000, Pages 867-873

  Dziedzoave, N T ^a   Ellis, W O ^b   Oldham, J H ^b   Oduro, I ^b  

^a Food Research Institute Ghana   (Ghana)

^b KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Ghana)

Author keywords

Agbelima; Cassava fermentation; Cassava variety; Quality characteristics

Indexed keywords

CASSAVA; FERMENTATION; FERMENTED PRODUCT; GENETIC SELECTION; PLANT VARIETY; QUALITY CONTROL;

MANIHOT ESCULENTA;

EID: 0033785439     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00106-X     Document Type: Article

References (19)

1. Carotenoid profile and tannin content of some cassava cultivars
2. Fermentation of cassava
3. The role of Bacillus species in the fermentation of cassava
4. Purification and properties of carotene cooxidising lipoxygenase from peas
5. A two-stage fermentation of cassava
6. The Biochemistry of lipooxygenase in relation to food quality
7. Cassava detoxification of traditional Tanzanian cassava foods
8. Extracellular enzyme activities during cassava fermentation for 'fufu' production
9. Cassava varietal screening for cooking quality: Relationship between dry matter, starch content, mealiness and certain microscopic observations of the raw and cooked dough
10. Effects of particle size on some physiochemical characteristics of Agbelima (cassava dough) and corn dough
11. Detoxification of cassava during gari preparation
12. Cassava varieties for pelletisation