The Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour) (PDF/DOC)
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The fresh cassava were sources from Idodo in Nkanu Local Government of Enugu state. The weight of the cassava tuber were taken to be 31.50kg. After peeling and washing, it was divided into two equal parts which was 21.13kg for production of sample A and sample B respectively (edible and textile starch) which weighed 13.1kg. During this process, the temperature were obtained at 700c (617.4R). And the other properties of the cassava sam […]
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This study on the Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour) is relevant to students and researchers in the following fields:
Agricultural Science (416)