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Original Articles

Utilization of Cassava for Food

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Pages 51-83 | Published online: 01 Sep 2010

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (7)

Raphael Aidoo, Ibok N. Oduro, Jacob K. Agbenorhevi, William O. Ellis & Nana B. Pepra-Ameyaw. (2022) Physicochemical and pasting properties of flour and starch from two new cassava accessions. International Journal of Food Properties 25:1, pages 561-569.
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Juliana Rodrigues do Carmo & Rosinelson da Silva Pena. (2019) Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour. CyTA - Journal of Food 17:1, pages 900-906.
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Aurélie Bechoff, Keith Tomlins, Geneviève Fliedel, Luis Augusto Becerra Lopez-lavalle, Andrew Westby, Clair Hershey & Dominique Dufour. (2018) Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics. Critical Reviews in Food Science and Nutrition 58:4, pages 547-567.
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A. B. Abass, W. Awoyale, B. Alenkhe, N. Malu, B. W. Asiru, V. Manyong & N. Sanginga. (2018) Can food technology innovation change the status of a food security crop? A review of cassava transformation into “bread” in Africa. Food Reviews International 34:1, pages 87-102.
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Vincenza Ferraro, Clara Piccirillo, Keith Tomlins & Manuela E. Pintado. (2016) Cassava (Manihot esculenta Crantz) and Yam (Dioscorea spp.) Crops and Their Derived Foodstuffs: Safety, Security and Nutritional Value. Critical Reviews in Food Science and Nutrition 56:16, pages 2714-2727.
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Amarachi D. Uchechukwu-Agua, Oluwafemi J. Caleb, Marena Manley & Umezuruike Linus Opara. (2015) Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36). CyTA - Journal of Food 13:4, pages 635-645.
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Articles from other publishers (62)

Ngoc Thien Chau, Hai Dang Ngo, Minh Thu Nguyen, Van Man Tran, To Giang Tran, Thi Thao Nguyen Bui, Nhi Tru Nguyen & Tuan Loi Nguyen. (2023) Eco-saving and green anode materials for Li-ion batteries utilizing oxide-decorated biocarbon substrates proceeded from cassava residues. Ceramics International 49:23, pages 39640-39648.
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Egoamaka O. Egbune, Theresa Ezedom, Osuvwe C. Orororo, Olisemeke U. Egbune, Oghenetega J. Avwioroko, Eferhire Aganbi, Akpovwehwee A. Anigboro & Nyerhovwo J. Tonukari. (2023) Solid-state fermentation of cassava (Manihot esculenta Crantz): a review. World Journal of Microbiology and Biotechnology 39:10.
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Elena Galassi, Laura Gazza, Francesca Nocente, Phabiola Kouagang Tchakoutio, Chiara Natale & Federica Taddei. (2023) Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations. Plants 12:15, pages 2867.
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Wei Zhou, Anthony Ananga, Dike O. Ukuku & Alberta N. A. Aryee. (2023) High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing. Fermentation 9:8, pages 727.
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Berhanu Bilate Daemo, Derbew Belew Yohannes, Tewodros Mulualem Beyene & Wosene Gebreselassie Abtew. (2023) Assessment of Cassava Utilization Patterns, Postharvest Handling Practices, and Productivity Influencing Factors in South and Southwest Ethiopia. Journal of Food Quality 2023, pages 1-12.
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Karima Meghar, Thierry Tran, Luis Fernando Delgado, Maria Alejandra Ospina, Jhon Larry Moreno, Jorge Luna, Luis Londoño, Dominique Dufour & Fabrice Davrieux. (2023) Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava. Journal of the Science of Food and Agriculture.
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Mia Marchini, Maria Paciulli, Lorenza Broccardo, Maria Grazia Tuccio, Francesca Scazzina, Martina Cirlini & Eleonora Carini. (2023) Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops. Foods 12:8, pages 1638.
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IO Udemba, B Olasanmi & P Iluebbey. (2023) Influence of exposure to light and storage period on color changes in gari produced from bio-fortified cassava (Manihot esculenta Crantz) varieties. Global Journal of Ecology 8:1, pages 019-023.
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Wilton Pereira da Silva, Leidjane Matos de Souto, Cleide Maria Diniz Pereira da Silva e Silva, João Paulo de Lima Ferreira & Rossana Maria Feitosa de Figueirêdo. (2023) Thermophysical properties of cassava during its cooling: Experiment, determination by inverse method, and simulation. Journal of Food Process Engineering 46:3.
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Saleem Siddiqui, Naseer Ahmed, Chongtham Allaylay Devi, Puthem Robindro Singh & Bawitlung Lalramhlimi. 2023. Advances in Root Vegetables Research. Advances in Root Vegetables Research.
Hamed J Sarnavi, Marcelo Precoppe, Pablo García‐Triñanes, Arnaud Chapuis, Thierry Tran, Michael SA Bradley & Joachim Müller. (2022) Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system. Journal of the Science of Food and Agriculture 103:1, pages 389-399.
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Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, Wasiu Awoyale, Abe Shegro Gerrano, Tunji Victor Odunlade, Patrick Berka Njobeh & Samson Adeoye Oyeyinka. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics 265 283 .
Gustavo Sandoval-Cañas, Gabriela Alejandra Chacón Mayorga, Gabriela Beatriz Arias Palma & Roberto Ordoñez-Araque. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics 297 314 .
Dubravka Novotni, Tamer H. Gamel, Cynthia Helou & João Miguel Rocha. 2023. Developing Sustainable and Health Promoting Cereals and Pseudocereals. Developing Sustainable and Health Promoting Cereals and Pseudocereals 399 431 .
Modupeola A Oguntoye & Olufunke O Ezekiel. (2022) Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava ( Manihot esculenta crantz ) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG . Food Science and Technology International, pages 108201322211431.
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Abril Pérez, Andrea De Sousa, Juan V. López, Estrella Laredo, Dinorah Newman, Aleida J. Sandoval & Alejandro J. Müller. (2022) Thermal and mechanical characteristics of a glassy food model based on cassava starch. Applied Food Research 2:2, pages 100231.
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Ravena Rocha Bessa de Carvalho, Massaine Bandeira e Sousa, Luciana Alves de Oliveira & Eder Jorge de Oliveira. (2022) Phenotypic diversity and selection in biofortified cassava germplasm for yield and quality root traits. Euphytica 218:12.
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Supattra Mahakosee, Sanun Jogloy, Nimitr Vorasoot, Piyada Theerakulpisut, Banyong Toomsan, Carl Corley Holbrook, Craig K. Kvien & Poramate Banterng. (2022) Light Interception and Radiation Use Efficiency of Three Cassava Genotypes with Different Plant Types and Seasonal Variations. Agronomy 12:11, pages 2888.
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Mia Marchini, Alessandra Marti, Maria Grazia Tuccio, Elena Bocchi & Eleonora Carini. (2021) Technological functionality of composite flours from sorghum, tapioca and cowpea. International Journal of Food Science & Technology 57:8, pages 4736-4743.
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Aneta Ocieczek, Dominika Mesinger & Henryk Toczek. (2022) Hygroscopic Properties of Three Cassava (Manihot esculenta Crantz) Starch Products: Application of BET and GAB Models. Foods 11:13, pages 1966.
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Obi Peter Adigwe, Judith Eloyi John & Martins Ochubiojo Emeje. 2022. Starch - Evolution and Recent Advances. Starch - Evolution and Recent Advances.
Samuel Kojo Ahorsu, Hayford Ofori, Jonathan Ampah, Ernest Kodzo Kumah & Maxwell Budu. (2022) Effect of variable chipping clearance and operational speed on the cassava chip geometry. Journal of Agricultural Engineering 53:2.
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Ishola T. A.Akande F.B.Subair I.O.. (2022) Effects of Storage Period and Moisture Content on Vacuum-Sealed Cassava Mash. Nigerian Journal of Pure and Applied Sciences, pages 4198-4205.
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M. C. Lanata, M. Patrignani, M. C. Puppo & P. A. Conforti. (2022) Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer. Open Agriculture 7:1, pages 323-334.
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Martijn W. J. Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E. du Rand, Nadéne J. M. M. Marx-Pienaar, Henriëtte L. de Kock, Nomzamo Magano & John R. N. Taylor. (2022) Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis. Foods 11:2, pages 135.
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Dian Adi Anggraeni ELISABETH, Joko Susilo UTOMO, Gangadharan BYJU & Erliana GINTING. (2022) Cassava flour production by small scale processors, its quality and economic feasibility. Food Science and Technology 42.
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Sudhanshu S. Behera & Awanish Kumar. 2022. Lactic Acid Bacteria in Food Biotechnology. Lactic Acid Bacteria in Food Biotechnology 63 86 .
Alfredo Augusto Cunha Alves, Luciana Alves de Oliveira & Joselito da Silva Motta. 2022. Root, Tuber and Banana Food System Innovations. Root, Tuber and Banana Food System Innovations 207 239 .
Junyan Zhou, Lu Wang, Jianchuan Zhou, Xiangfang Zeng & Shiyan Qiao. (2021) Effects of using cassava as an amylopectin source in low protein diets on growth performance, nitrogen efficiency, and postprandial changes in plasma glucose and related hormones concentrations of growing pigs. Journal of Animal Science 99:12.
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Elohor Oghenechavwuko Udoro, Tonna Ashim Anyasi & Afam Israel Obiefuna Jideani. (2021) Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour. Processes 9:11, pages 1891.
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Qiaoting Qi, Yan Hong, Yayuan Zhang, Zhengbiao Gu, Li Cheng, Zhaofeng Li & Caiming Li. (2021) Effect of cassava starch structure on scalding of dough and baking expansion ability. Food Chemistry 352, pages 129350.
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Ebuka F. Obojiofor, James O. Okechukwu, Emmanuel I. Victor & Roland Anikwenze. (2021) Production, Physicochemical and Organoleptic Evaluation of Bread Made from Composite Wheat-Cassava Flour. Advances in Science and Technology 107, pages 29-36.
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Laís Tiemi Ono & Marta H. Taniwaki. (2021) Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products. Brazilian Journal of Food Technology 24.
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O. F. Akinyele, A. V. Ikujenlola & T. O. Omobuwajo. (2020) Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava ( Manihot esculenta Crantz ) and breadfruit ( Artocarpus altilis ) blends . Acta Universitatis Sapientiae, Alimentaria 13:1, pages 32-50.
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Siwabhorn Pipitpukdee, Witsanu Attavanich & Somskaow Bejranonda. (2020) Impact of Climate Change on Land Use, Yield and Production of Cassava in Thailand. Agriculture 10:9, pages 402.
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Yuranan Bantadjan, Ronnarit Rittiron, Kritsanun Malithong & Sureeporn Narongwongwattana. (2020) Establishment of an Accurate Starch Content Analysis System for Fresh Cassava Roots Using Short-Wavelength Near Infrared Spectroscopy. ACS Omega 5:25, pages 15468-15475.
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Qiaoting Qi, Yan Hong, Yayuan Zhang, Zhengbiao Gu, Li Cheng, Zhaofeng Li & Caiming Li. (2020) Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch. International Journal of Biological Macromolecules 145, pages 965-973.
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Jose Jackson, Linley Chiwona-Karltun & André Gordon. 2020. Food Safety and Quality Systems in Developing Countries. Food Safety and Quality Systems in Developing Countries 343 366 .
Amira Sh. Soliman, Mohamed S. Abbas, M. F. Abol-Ella, Mamdouh M. T. Eassawy & Rabab H. Mohamed. (2019) Towards bridging wheat gap in Egypt by using cassava, quinoa and guar as supplements for the production of balady bread. Journal of Food Measurement and Characterization 13:3, pages 1873-1883.
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Carlos Martín, Jan Christoph Peinemann, Maogui Wei, Stefan Stagge, Shaojun Xiong & Leif J. Jönsson. (2019) Dilute-sulfuric acid pretreatment of de-starched cassava stems for enhancing the enzymatic convertibility and total glucan recovery. Industrial Crops and Products 132, pages 301-310.
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A.B. AbassW. AwoyaleE.O. Alamu. (2019) Assessment of the chemical and trace metal composition of dried cassava products from Nigeria. Quality Assurance and Safety of Crops & Foods 11:1, pages 43-52.
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Shazia Tabasum, Muhammad Younas, Muhammad Ansab Zaeem, Irfan Majeed, Muzamil Majeed, Aqdas Noreen, Muhammad Naeem Iqbal & Khalid Mahmood Zia. (2019) A review on blending of corn starch with natural and synthetic polymers, and inorganic nanoparticles with mathematical modeling. International Journal of Biological Macromolecules 122, pages 969-996.
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Piengtawan Tappiban, Duncan R. Smith, Kanokporn Triwitayakorn & Jinsong Bao. (2019) Recent understanding of starch biosynthesis in cassava for quality improvement: A review. Trends in Food Science & Technology 83, pages 167-180.
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Sofyan Samad, Hamidin Rasulu, Hasbullah .Syamsuddin Hasan. (2018) Chemical Properties of High-Quality Cassava Flour (HQCF) from Several Varieties of Cassava. Pakistan Journal of Nutrition 17:12, pages 615-621.
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Aurélie Bechoff, Ugo Chijioke, Andrew Westby & Keith Ian Tomlins. (2018) ‘Yellow is good for you’: Consumer perception and acceptability of fortified and biofortified cassava products. PLOS ONE 13:9, pages e0203421.
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Oluwafemi Jeremiah Coker, Olajide Philip Sobukola, Lateef Oladimeji Sanni, Hakeem Adegoke Bakare, Olatundun Esther Kajihausa, Abdul-Razaq Adesola Adebowale & Keith Tomlins. (2017) Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design. Journal of Food Process Engineering 40:3, pages e12484.
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Shubo Li, Yanyan Cui, Yuan Zhou, Zhiting Luo, Jidong Liu & Mouming Zhao. (2017) The industrial applications of cassava: current status, opportunities and prospects. Journal of the Science of Food and Agriculture 97:8, pages 2282-2290.
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Korawat Polyiam & Pudsadee Boonrawd. (2017) A hybrid forecasting model of cassava price based on artificial neural network with support vector machine technique. A hybrid forecasting model of cassava price based on artificial neural network with support vector machine technique.
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