Quality assessment of stored fresh Cassava Roots and 'fufu' flour produced from stored roots

• Ngā kaituhi matua: Omosuli SV (Author), Ikujenlola AV (Author), Abisuwa AT (Author)
• Hōputu: Pukapuka
• I whakaputaina: Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2017-08-03.
• Ngā marau: Research Article
• Urunga tuihono: Connect to this object online.

<p>The aim of this study was to assess the quality characteristics of cassava roots and fermented cassava    flour (fufu). Matured cassava was carefully uprooted and stored in high density polyethylene bag for a period ranging from 0 to 10 days. Fermented cassava fl our was produced using stan...