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Journal Article 2017

Autor: Awoyale, W. Sanni, L.O. Shittu, T.A. Adebowale, A.A. Adegunwa, M.O.

Custard powder is a dry-formulated food product primarily made from imported corn starch in developing countries. To reduce over-dependence on corn starch, this study investigated its replacement with yellow-fleshed cassava root starch (YfCRS) in custard powder formulation. Response surface metho...

Enlace original: https://cgspace.cgiar.org/handle/10568/89936

Investigación en Agricultura
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Awoyale, W. ,  Sanni, L.O. ,  Shittu, T.A. ,  Adebowale, A.A. ,  Adegunwa, M.O. ,  [Development of an optimized cassava starch-based custard powder] ,  Development of an optimized cassava starch-based custard powder
Journal Article 2017-08-19

Autor: Akinwale, T.E. Shittu, T.A. Adebowale, A.A. Adewuyi, S. Abass, A.

Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%–20%) on som...

Enlace original: https://cgspace.cgiar.org/handle/10568/83231

Investigación en Agricultura
Enlace permanente

Akinwale, T.E. ,  Shittu, T.A. ,  Adebowale, A.A. ,  Adewuyi, S. ,  Abass, A. ,  [Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard] ,  Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

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