Determination of Optimum Processing Conditions for the Proximate Composition and Pasting Characteristics of Flour Made from Parboiled Cassava Chips: A Response Surface Analysis
M. Ogbonnaya & M. O. Iwe · Asian Food Science Journal · 2018
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 Article
10.9734/AFSJ/2019/44825