Food fortification is an important nutrition intervention to fight micronutrient deficiencies and
to reduce their incidence in many low‐and middle‐income countries. Food fortification …

In this study, the physicochemical properties of flour and starch from two cassava varieties
(TME 419 and TMS 326) were determined using standard methods. Cassava roots were …

The Institute of Food Science and Technology (IFST) is the leading qualifying body for food
professionals in Europe and the only professional organzation in the UK concerned with all …

Spoilage of cassava root begins immediately after harvest, but its shelf-life could be
enhanced by adopting freezing as a storage method. This study investigated the …

This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80
and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of …

Cassava root spoils rapidly after harvest but can be well preserved by storing under
freezing. This study investigated the functional, chemical and physicochemical properties of …

Cassava is a tropical crop that can be processed into a variety of products including flakes
popularly called gari. Gari is a product obtained from cassava root by fermentation, but the …

Complementary Food (CF) was developed using locally available food raw materials (millet,
soybean and sweetpotato) to tackle infant malnutrition especially in rural areas. Four …

In this study, the possibility of producing a cheese-like product from the partial substitution of
soy milk with almond milk was investigated. The extracted almond milk was mixed with soy …

Composite flour was produced from germinated finger millet and wheat and its potentials in
producing nutritious chinchin, a traditional Nigerian snack was investigated. Finger millet …