Physicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) Genotypes

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1701-1705

  Niba, L L ^a   Bokanga, M M ^b   Jackson, F L ^c   Schlimme, D S ^c   Li, B W ^d  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE   (Nigeria)

^c UNIVERSITY OF MARYLAND   (United States)

^d BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Cassava; Dietary fiber; Flour; Starch

Indexed keywords

MANIHOT; MANIHOT ESCULENTA;

EID: 0036322955     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08709.x     Document Type: Article

References (30)

1. Rheological, thermal and microstructural properties of whey protein cassava starch gels
2. Cassava as a non-conventional filler in communited meat products
3. Cassava starch or amylose effects on characteristics of cassava (Manihot esculenta Crantz) extrudate
4. Cassava in Africa: The root of development in the twenty-first century
5. Impact of milling procedure on the breadmaking potential of cassava flour in wheatless breads
6. The physicochemical properties of starches from some Nigerian cultivars of white yam (Dioscorea rotundata Poir)
7. Enzymatic hydrolysis of cassava starch into maltose syrup in a continuous membrane reactor
8. Functional properties of precooked taro flour in sorbets
9. The effect of holding cassava roots up to four days on quality characteristics of flour milled from the roots
10. The role of cassava in African famine prevention
11. Physical properties of various starch-based fat substitutes
12. Determination of total dietary fiber in foods by using a single-enzyme enzymatic-gravimetric method: An inter-laboratory study
13. Resistant starch and total dietary fiber content of Oatrim muffins with different levels of amylose, amylopectin, and â-glucan
14. Gelation mechanism and rheological properties of rice starch
15. Milling reduces the goitrogenic potential of cassava
16. Functional properties of the starchy flour extracted from cassava on fermentation with a mixed culture innoculum
17. Towards an understanding of starch granule structure and hydrolysis
18. Content of dietary fiber in foods and its physiological effects
19. The physicochemical properties of cassava starch
20. Pasting of wheat flour extrudates containing conventional baking ingredients
21. HPLC determination of carbohydrates in Foods
22. Shear thinning properties of sorghum starch
23. An easy technique for rapid determination of dry-matter content in cassava roots (Manihot esculenta Crantz)
24. Physicochemical properties of sweet potato starch
25. Network impact and scientific advances in cassava biotechnology
26. Moisture sorption isotherms and other physicochemical properties of nixtamilized amaranth flour
27. Routine analysis of proteins by Kjeldahl and Dumas methods: Review and interlaboratory study using dairy products