The effects of processing conditions on the proximate composition and pasting properties were investigated using A Rotatable Central Composite Design (RCCD) for three variables. Processing conditions included parboiling time (10, 12, 13, 14 and 15 min), soaking time (24, 36, 48,...
Open access
Research Article10.9734/AFSJ/2019/44825
Aims: Three cassava varieties TME 419, TMS 30572 and TMS 98/0505 were harvested at three months interval from maturity- 10, 13 and 16months. The aim was to optimize and determine the influence of experimental variables – time of harvest and cassava variety on their pasting proper...
Open access
Research Article10.9734/BJAST/2016/16792
Aims: To process cassava varieties-TME 419, TMS 30572 and TMS 98/0505 at different harvesting regimes by shredding with three shredding apertures-3 mm, 6 mm and 10 mm of a motorized cassava shredding machine and determine their drying rate. Study Design: Cassava varieties were ha...
Open access
Research Article10.9734/BJAST/2016/16794
Aims: The operation of a single screw extruder under the influence of locally available raw materials (African yam bean (AYB) and cassava products were determined using the measures of torque and specific mechanical energy of the extruder. The specific mechanical energy (SME) is...
Open access
Research Article10.9734/BJAST/2014/8500
Aims: The influence of extrusion cooking variables on the residence time and throughput of a single screw extruder were investigated using blends of African yam bean (AYB) and cassava flour. The main purpose was to optimize the throughput and residence time of AYB/cassava extrusi...
Open access
Research Article10.9734/BJAST/2014/2252
This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...
Open access
Research Article10.9734/AFSJ/2018/43069