Food and nutritional security are the major concerns in many countries of the world and may
have potential to contribute to sustainable food systems under climate change. To address …

This study examined the structural and physicochemical characteristics of starch isolated
from seven yellow cassava genotypes. The structural properties of yellow cassava starch …

Yoghurt is a popular probiotic food rich in micronutrients but suffers from a thickness loss
referred to as syneresis, which is caused by liquid expulsion from the gel during storage. To …

Physicochemical and functional properties of flours produced from 12 varieties of sweet
potatoes had colour indicating Apomuden (AP) as the darkest (L· values 83.6) and Ligri (GR) …

The overreliance on some notable food crops underscores the urgency of prioritizing the
cultivation, promotion and the consumption of alternatives like taro. Consumption of taro is …

White sweet potato has high potential for flour production whose using in food preparations
depends on its functional characteristics which in turn depend on variety, pretreatment …

There is little or no information on the relationship between the quality of fufu flour and the
textural attributes of cooked dough. Quality attributes of flour were therefore correlated with …

Abstract Knowledge is scarce on the drivers of textural characteristics of cooked dough
prepared from gari (eba). To address this need, quality attributes of backslopped fermented …

The possibilities of backslopped fermentation replacing spontaneous fermentation in gari
production were evaluated by comparing the functional and pasting properties of gari and …

The use of the biophysical and textural attributes of gari/eba to determine the possible
substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the …