processing methods
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Demonstration and Evaluation of Processing Method to Improve Nutritional Quality of Cassava (Manihotesculenta C.) Based Foods in SNNPR
Abstract: Among the most typical food sources is cassava of qulle variety by applying drying, boiling and soaking processing methods to decrease level of hydrogen cyanide factors using completely randomized design. The demonstration of processing methods and sensory evaluation bread was at Alibazer, Edegegn, Cheha, yem s/woreda district during 2020–2021. The lowest hydrogen cyanide content which meets recommendation of IITA not above 2–3 mg/100g was obtained with processed (soaked then sun …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 34–38 Read article