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The effect of pre-processing conditions such as speed, die sizes and moisture content on durability of cassava flour was investigated. Densification of cassava flour was done by pelletizing the flour ...
The culture media prepared from mashed cassava and cassava starch were used to test their convertibility into organic solvents such as acetone, butanol, and ethanol. The trials were conducted in Erlen...
This paper reports on the design of fabrication and testing of a machine for cottage level production of pellets from cassava mash. The pelletizer consists of a barreled screw auger which compresses...
In this study, the suitability of cassava starch for the in vitro culture of banana tissues was investigated. A combination of cassava starch and agar was used as a solidifying agent as against pure c...
The effect of iron fortified ‘gari’, a cassava fermented meal on serum iron, hemoglobin concentration and total iron binding capacity on Albino Wistar rats were investigated. The prevalence of Iron De...
The proximate composition, total carotenoid, reducing sugars and residual cyanide levels of flours of 6 new elite yellow and white cassava varieties: UMUCASS 38, UMUCASS 36, UMUCASS 37, TMS05/0473, TM...
The aim of this study were to observe the possibility of application of microwave heating in the acetylation of cassava starch and to study the physicochemical properties of the starch acetate obtaine...
One kilogram of freshly harvested cassava samples were fermented with varying amounts (1.0, 2.0,3.0, 4.0 and 5.0 g) of scent leaf (Occimum viridis), for one to five days. The effect of fermentation wi...
The aim of this study were to observe the possibility of application of microwave heating in the acetylation of cassava starch and to study the physicochemical properties of the starch acetate obtaine...
This study was done to determine the suitability of the biomass contained in the dregs of palm wine, an alcoholic beverage, as an alternative to pure cultures of microorganisms suggested earlier as in...
Roasted cassava roots flour is part of a common meal in Africa, it is known as rale in Mozambique. Fifty six samples of rale were collected from homes and markets in Inhambane Province, Mozambique, fo...
Edible films from chitosan, cassava starch, and gelatin plasticized with glycerol have been developed by casting method, and the effects of cassava starch (50, 100 and 150 g per 100 g of chitosan), ge...
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Trials were conducted at two different locations in the Forest and Transition ecozones of Ghana to determine the presence and relative importance of GXE interactions on rheological properties of cassa...
The antifungal activity of bacterial isolates of cassava products origin as well as a known antifungal agent Griseofulvin was determined. The fungi used were Aspergillus flavus, A. niger and Rhizocton...

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