Advanced search
Publication Cover
International Journal of Food Properties Volume 25, 2022 - Issue 1
Submit an article Journal homepage
4,260
Views
15
CrossRef citations to date
0
Altmetric
Original Article

Physicochemical and pasting properties of flour and starch from two new cassava accessions

Raphael AidooDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
,
Ibok N. OduroDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
,
Jacob K. AgbenorheviDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8516-7656
ORCID Icon,
William O. EllisDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
&
Nana B. Pepra-AmeyawDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Pages 561-569 | Received 27 Sep 2021, Accepted 07 Mar 2022, Published online: 27 Mar 2022

Citations (15)

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

Subscribe to citation updates

Read on this site (3)

Gifty Williams, Leonard D.K. De-Souza, Fidelis M. Kpodo & Jacob K. Agbenorhevi. (2023) Physicochemical evaluation of okra residue obtained after pectin extraction. International Journal of Food Properties 26:1, pages 591-599.
Read now
Liticia Effah-Manu, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi, Bussie Maziya-Dixon & Ibok Oduro. (2022) Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties. CyTA - Journal of Food 20:1, pages 120-127.
Read now
Nana Yaw Adu Amankwah, Jacob K. Agbenorhevi & Mizpah A.D. Rockson. (2022) Physicochemical and functional properties of wheat-rain tree (Samanea saman) pod composite flours. International Journal of Food Properties 25:1, pages 1317-1327.
Read now

Articles from other publishers (12)

Solange M. Saxby, Lianger Dong, Kacie K. H. Y. Ho, Chin N. Lee, Marisa Wall & Yong Li. (2024) Nutritional, physicochemical, and functional properties of Hawaiian taro ( Colocasia esculenta ) flours: A comparative study . Journal of Food Science 89:5, pages 2629-2644.
Crossref
Lewis Dopgima Levai, Erasmus Nchuaji Tang, Yawa Ekwa Monono, Sandrine Benwie Ndikum, Eliane Flore Eyenga, Sally Alloh Sumbele, Benjamin Kome Ngane, Josh Schneider, Tacarra Birmingham, Sali Atanga Ndindeng & Francis Ajebesone Ngome. (2024) The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour. Journal of Food Measurement and Characterization.
Crossref
Zhong‐Wei Wu, Xin‐Yu Cui, Yang‐Yang Wei, Hua‐Min Liu, Xiao‐Shuang Cai, Yu‐Xiang Ma & Xue‐De Wang. (2024) Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage. International Journal of Food Science & Technology 59:3, pages 1524-1535.
Crossref
Arushi Arora, Abhijit Kumar Das, Ramesh Kumar, Savita Sharma, Navjot Kaur, Shubhank Dixit, Yashmeet Kaur, D. C. Saxena & Sujay Rakshit. (2024) Development of high-yielding white maize hybrids with better chapatti-making quality compared to traditionally used local landraces. Frontiers in Nutrition 11.
Crossref
Tai Van Ngo, Kannika Kunyanee & Naphatrapi Luangsakul. (2024) Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies. Current Research in Food Science 8, pages 100735.
Crossref
Adedamola Iyioluwa Akinyede, Ebenezer Oladipupo Ayibiowu, Titilope Fakologbon, Olugbenga Olufemi Awolu & Tayo Nathaniel Fagbemi. (2023) Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and wheat bran flours.. Journal of Future Foods 3:4, pages 374-382.
Crossref
Deepika Kohli, Akshita Jain, Omprakash Singh & Sanjay Kumar. (2023) Gluten free approach of biscuits preparation. Journal of Agriculture and Food Research 14, pages 100683.
Crossref
Elizabeth Thomas, Narender Raju Panjagari, Ashish Kumar Singh, Latha Sabikhi & Gaurav Kr Deshwal. (2022) Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review. Journal of Food Science and Technology 60:11, pages 2705-2724.
Crossref
M.K.S. Malki, J.A.A.C. Wijesinghe, R.H.M.K. Ratnayake & G.C. Thilakarathna. (2023) Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry. Heliyon 9:9, pages e20033.
Crossref
Minenhle Khoza, Eugenie Kayitesi & Bhekisisa C Dlamini. (2023) Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour . Journal of the Science of Food and Agriculture 103:9, pages 4329-4339.
Crossref
Ariel Buzera, Evelyne Nkirote, Adebayo Abass, Irene Orina & Daniel Sila. (2023) Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques. Journal of Food Processing and Preservation 2023, pages 1-12.
Crossref
Babajide Kareem, Emmanuel Anyachukwu Irondi, Emmanuel Oladeji Alamu, Emmanuel Oladipo Ajani, Adebayo Abass, Elizabeth Parkes & Busie Maziya-Dixon. (2023) Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes. Frontiers in Sustainable Food Systems 7.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.