The Chechim nchabe is a traditional food widely consumed in Foumban, Foumbot, Koutaba, Massangam, Kouoptamo, Malentouen and Magba, 07 Departments of Noun (West region of Cameroon). It is obtained by fermenting cassava sticks cooked on the surface of river or spring water. Unfortu...
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Research Article10.9734/mrji/2023/v33i41373
Microorganisms in close association with the roots of plants can enhance plant growth, through nitrogen fixation (NF) and phosphorus solubilization (PS). Although the type of microbes in close association with different plants varies, their population and genetic capabilities is...
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Research Article10.9734/mrji/2022/v32i71334
Objective: The study aimed at production and quality evaluation of composite flours and cookies from cassava (Maniholt esculenta) -grey speckled palapye cowpea (Vigna sinensis). Methods: Flour was respectively produced from cassava and palapye cowpea. The flours of cassava and pa...
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Research Article10.9734/afsj/2021/v20i1130372
Serge Couhoulé Allou, Catherine Bomoh Ebah, Jean-Baptiste Gnelie Gnahoua, Bilo Régis Jean-François LOA & FrançoiseAkissi Kouamé·Asian Food Science Journal·2021
Cassava occupies an important place in the food security of populations in Côte d'Ivoire. There are many products derived from cassava but«attiéké» remains the flagship product in Côte d'Ivoire. Faced with the productivity challenges, organic fertilization is increasingly used by...
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Research Article10.9734/afsj/2021/v20i1030370
Aims: To compare the physicochemical (water, total titratable acid, amylose and amylopectin contents), functional (swelling and solubility powers) and pasting characteristics of cassava flour retted in two different ways. Study Design: Flours were produced from two cassava cultiv...
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Research Article10.9734/afsj/2020/v15i430160
Chemical modification is usually carried out to overcome the unstable properties of plant starches and improve their physical and functional characteristics during processing. Alum modification at different concentrations (1.0%, 2.0%, 3.0%, 4.0% and 5.0% w/v) with and without 10m...
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Research Article10.9734/AFSJ/2018/44819
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)...
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Research Article10.9734/AFSJ/2018/43069
Aim: To determine the morphological and biochemical response of cassava (Manihot esculentus, Crantz) to spent carbide (SC) and diesel oil (DO) wastes. Place and Duration of Study: The 14 week experimental trial was conducted at University of Port Harcourt Ecological Centre field....
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Research Article10.9734/ARRB/2016/27174