C. I. Owuamanam

Blending of Acetylated Cassava Starch, Cassava Flour and Wheat Flour for Composite in Bread Making

C. I. Owuamanam, C. C. Ogueke, N. C. Ihediohanma, G. C. Omeire & C. O. Omeni · Current Journal of Applied Science and Technology · 2015

Chemical modification of cassava starch was carried out by acetylation and the resultant modified cassava starch was blended with high quality cassava flour and wheat flour as composites for bread production. High quality cassava flour (HQCF) and cassava starch were produced from...

Open access Research Article 10.9734/BJAST/2015/14309

Physicochemical Properties of Native and Modified Selected Tropical Root and Tuber Starches

D. I. Ifediba, C. I. Owuamanam, G. C. Omeire & A. A. Nwakudu · Asian Journal of Food Research and Nutrition · 2026

Three tropical root and tuber crops, namely cassava (Manihot esculenta TME 419), white Guinea yam (Dioscorea rotundata Poir.) and sweet potato (Ipomoea batatas Lam.), were evaluated as starch sources and subjected to chemical modification. Native starch yields were 23.82%, 18.65%...

Open access Research Article 10.9734/ajfrn/2026/v5i3418