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Conference Proceedings 2012-02

Autor: Adegunwa, M.O. Sanni, L.O. Maziya-Dixon, B.B.

The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p< 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of f...

Enlace original: https://cgspace.cgiar.org/handle/10568/80509

Investigación en Agricultura
Enlace permanente
Adegunwa, M.O. ,  Sanni, L.O. ,  Maziya-Dixon, B.B. ,  [Effects of fermentation length and varieties on the pasting properties of sour cassava starch] ,  Effects of fermentation length and varieties on the pasting properties of sour cassava starch
Journal Article 2014-06

Autor: Awoyale, W. Sanni, L.O. Shittu, T.A. Adegunwa, M.O. Gueye, B. Kulakow, P.A.

The Moisture Adsorption Isotherm of three Yellow-fleshed Cassava Root Starches (YfCRS) were determined by the static gravimetric method at temperatures of 27 oC, 37 oC and 42 oC and water activities level of between 0.10 and 0.80. Data obtained were fitted to four sorption models (Peleg, GAB, Osw...

Enlace original: https://cgspace.cgiar.org/handle/10568/77818

Investigación en Agricultura
Enlace permanente
Awoyale, W. ,  Sanni, L.O. ,  Shittu, T.A. ,  Adegunwa, M.O. ,  Gueye, B. ,  Kulakow, P.A. ,  [Varietal effect on the moisture adsorption isotherm of yellowfleshed cassava root starches] ,  Varietal effect on the moisture adsorption isotherm of yellowfleshed cassava root starches
Conference Proceedings 2012-02

Autor: Adegunwa, M.O. Edema, M.O. Sanni, L.O. Maziya-Dixon, B.B.

The effects of steaming (10min, 20min and 30min) on the properties of sour cassava starch bread were evaluated. Properties examined include pH, moisture content, protein, ash, starch, sugar, amylose content and sensory analysis. Amylose content ranged between (14.04-15.73%), Amylopectin ranged be...

Enlace original: https://cgspace.cgiar.org/handle/10568/81294

Investigación en Agricultura
Enlace permanente
Adegunwa, M.O. ,  Edema, M.O. ,  Sanni, L.O. ,  Maziya-Dixon, B.B. ,  [Proximate composition and physical properties of steamed sour cassava starch bread] ,  Proximate composition and physical properties of steamed sour cassava starch bread
Journal Article 2011-8

Autor: Adegunwa, M.O. Sanni, L.O. Maziya-Dixon, B.B.

The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of ...

Enlace original: https://cgspace.cgiar.org/handle/10568/90335

Investigación en Agricultura
Enlace permanente
Adegunwa, M.O. ,  Sanni, L.O. ,  Maziya-Dixon, B.B. ,  [Effects of fermentation length and varieties on the pasting properties of sour cassava starch] ,  Effects of fermentation length and varieties on the pasting properties of sour cassava starch

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