Improvement in the traditional processing method and nutritional quality of traditional extruded cassava‐based snack (modified Ajogun)
نویسندگان
چکیده
منابع مشابه
Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)
This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional "Ajogun", fried and baked extrudates (modified Ajogun)...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2013
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.43