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Journal articles on the topic 'Dockounou with cassava flour'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Ekoua Regina Krabi, Koffi Maïzan Jean-Paul Bouatenin, Kohi Alfred Kouamé, Affoué Marina Konan, and Marina Koussemon. "Microbiological quality of Dockounou banana added to cassava flour." GSC Biological and Pharmaceutical Sciences 25, no. 1 (2023): 106–13. http://dx.doi.org/10.30574/gscbps.2023.25.1.0391.

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Banana Dockounou with cassava flour is a food made from senescent bananas. This food has a relatively short shelf life. This does not guarantee the safety of the product. Thus, the aim of this study was to assess the microbiological quality of banana Dockounou with cassava flour during storage, in order to ensure consumer safety. To achieve this objective, two methodological approaches were adopted. Firstly, a consumer survey on banana Dockounou with cassava flour was carried out to update data on its consumption in the city of Abidjan. Secondly, some microbiological parameters of the sample o

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2

Ekoua, Regina Krabi, Maïzan Jean-Paul Bouatenin Koffi, Alfred Kouamé Kohi, Marina Konan Affoué, and Koussemon Marina. "Microbiological quality of Dockounou banana added to cassava flour." GSC Biological and Pharmaceutical Sciences 25, no. 1 (2023): 106–13. https://doi.org/10.5281/zenodo.10578848.

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Banana <em>Dockounou</em> with cassava flour is a food made from senescent bananas. This food has a relatively short shelf life. This does not guarantee the safety of the product. Thus, the aim of this study was to assess the microbiological quality of banana <em>Dockounou</em> with cassava flour during storage, in order to ensure consumer safety. To achieve this objective, two methodological approaches were adopted. Firstly, a consumer survey on banana <em>Dockounou</em> with cassava flour was carried out to update data on its consumption in the city of Abidjan.

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3

Joseph Natia Kouadio, Séverin Aboutou Kouassi Kra, Jocelyne Laetitia Ange Kouadio, Flore Edwige Essoma Akoa, Michael Akenteng Wiafe, and Sébastien Niamke. "Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou." GSC Advanced Research and Reviews 14, no. 1 (2023): 024–35. http://dx.doi.org/10.30574/gscarr.2023.14.1.0376.

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In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in Dockounou technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types. Higher concentrati

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4

Joseph, Natia Kouadio, Aboutou Kouassi Kra Séverin, Laetitia Ange Kouadio Jocelyne, Edwige Essoma Akoa Flore, Akenteng Wiafe Michael, and Niamke Sébastien. "Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou." GSC Advanced Research and Reviews 14, no. 1 (2023): 024–35. https://doi.org/10.5281/zenodo.7678427.

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In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in <em>Dockounou</em> technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types.

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5

Joseph, Kouadio N., Akoa E. Edwige, Kra K. A. Séverin, and Niamke L. Sébastien. "Formulation of Senescent Plantain Dish with Various Local Cereal and Leguminous Flours for Feeding Rats: Growth Performance Evaluation." Journal of Food Research 5, no. 6 (2016): 124. http://dx.doi.org/10.5539/jfr.v5n6p124.

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The aim of this study was to valorize senescent plantain. Therefore, a traditional dish named Dockounou was prepared with a mixture of senescent plantain and various millet, soybean, sorghum, cassava, maize or rice flours. The growth performance of several Wistar rats feed by Dockounou was followed. Thus, batches of rats were fed for 15 days with three formulations (F1, F2, F3) in proportion of 90:10, 80:20 and 75:25 (senescent plantain dough/flours) obtained after two cooking modes (dry cooking: baked ; wet cooking: boiled). The effects of these formulations were compared to control diet (C.

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6

Edwige, Akoa Essoma Flore, Kra Kouassi Severin, Megnanou Rose-Monde, Kouadio Natia Joseph, and Niamke Lamine Sebastien. "Optimization of Dockounou Manufacturing Process Parameters." Sustainable Agriculture Research 3, no. 1 (2014): 67. http://dx.doi.org/10.5539/sar.v3n1p67.

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<p>The present study aimed to determine optimum values of the process factors to obtain a standard method of preparation with best quality of dockounou.</p> <p>Several samples of dockounou were prepared with different proportions (75 to 95%) of senescent plantain, cooking time, fermentation time and temperature of oven. Sensorial characteristics of the samples were investigated. Optimal values (scores) of both boiled and baked dockounou prepared with maize or rice flour were identified through tasters’ evaluation. Hence, the best scores were recorded with 90 and 85% of planta

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7

Laetitia, Kouadio A. J., Kra K. A. Severin, Kouadio N. Joseph, Assoumou E. Carine, Gonety Tia, and Niamke Sebastien. "Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou." Journal of Food Research 11, no. 3 (2022): 1. http://dx.doi.org/10.5539/jfr.v11n3p1.

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This study aims to verify the nutritional potential of three enriched flours that could be used to fight child malnutrition. To do this, it relies on a traditional dish prepared from senescent plantain called dockounou. Indeed, dockounou is a ready-to-eat dish that is popular in C&ocirc;te d&#39;Ivoire, accessible to get, and beneficial to people of all socioeconomic backgrounds. It is, however, deficient in some macronutrients and difficult to conserve after cooking. The enrichment and conversion of this dish into available and accessible infant flours can allow many women with reduce

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8

Flore, Akoa Essoma E., Kra Kouassi Aboutou Séverin, Megnanou Rose-Monde, Akpa Eric Essoh, and Ahonzo Niamké L. Sébastien. "Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in Côte d’Ivoire." Journal of Food Research 1, no. 4 (2012): 150. http://dx.doi.org/10.5539/jfr.v1n4p150.

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Dockounou, a plantain derivate dish, is proposed on Côte d’Ivoire markets, under various sensorial qualities. Nevertheless, most of time, consumers’ demands are not satisfied. Hence, a survey was undertaken in Abidjan to determine dockounou consumers’ preferential sensorial criteria, for further improvements. 1250 respondents of both genre, from three age categories (junior, major and senior), literates or not and belonging to all the ethnic groups of Côte d’Ivoire, were interviewed through the whole communes. Among the eight sensorial criteria of dockounou, the majority of respondents identif

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Masamba, K., and H. Jinazali. "Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat- cassava flour blends." African Journal of Food, Agriculture, Nutrition and Development 14, no. 66 (2014): 9390–403. http://dx.doi.org/10.18697/ajfand.66.13295.

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The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermen

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10

A.O., Akinsola,. "Functional Properties and Chemical Composition of Yellow and White Cassava Flours." Nutrition and Food Processing 8, no. 4 (2025): 01–06. https://doi.org/10.31579/2637-8914/301.

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Functional and chemical composition of yellow and white cassava flour was studied. The cassava flours were labeled CW (white cassava flour) and CY (yellow cassava flour). The functional and chemical composition of the cassava flours were evaluated using standard analytical methods. The functional properties result of the cassava flours showed that bulk density ranged from 0.78-0.81 g/ml, water absorption capacity ranged from 8.33 to 8.50 g/g, oil absorption capacity from 8.20-8.43 g/g, emulsion capacity from 47.22-52.73 g/g, emulsion stability from 45.12-48.58 %, foaming capacity 11.48-14.27 %

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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.

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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking qual

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12

Chaniago, Ramadhani, Nursusmawati, Sitti Sabariyah, Darni Lamusu, and Fitriani Basrin. "Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification." Jurnal Penelitian Pendidikan IPA 11, no. 3 (2025): 275–81. https://doi.org/10.29303/jppipa.v11i3.10518.

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This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value. The purpose of this study was to identify antioxidants and rice fiber analogue composites from moringa, purple sweet potato and cassava. The experimental design used was a Completely Randomized Design (CRD) with 1 factor of flour type (A) with a combination of 3 levels of treatment, namely: A1 = Moringa flour 150g, purple sweet potato flour 100g and cassava flour 50g; A2 = Moringa flour 125g, purple sweet potato flour 75g a

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Pasca, Bella Dwi, Tjahja Muhandri, Dase Hunaefi, and Budi Nurtama. "Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 8, no. 2 (2022): 97–104. http://dx.doi.org/10.29244/jmpi.2021.8.2.97.

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The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify characteristic from several modified cassava flour. The cassava variety used was cimanggu. This study used completely randomized design (CRD) with three treatments of modification, each in triplicate. The modification methods used were spontaneous ferm

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I Gede Herys Setyawan, Ni Ketut Sri Rukmini, and Ni Made Yudiastari. "Addition of Fermented Cassava Leaf Flour in Rations to Percentages of Native Chicken Carcass and Non-Carcass 10 Weeks Olds." SEAS (Sustainable Environment Agricultural Science) 7, no. 1 (2023): 59–64. http://dx.doi.org/10.22225/seas.7.1.6281.59-64.

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AbstractSuper free-range chicken, which is currently a very lucrative new business opportunity because the demand for free-range chicken meat has increased significantly due to high consumer demand. The type of agricultural waste that can be used as ration material is cassava leaves. The purpose of this study was to determine the effect of using fermented cassava leaf flour in the ration on the percentage of carcass and non-carcass chicken super aged 10 weeks, to find out what percentage level of use of fermented cassava leaf flour in the ration is able to provide the best results on the perce

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Pramudito, Pramudito, and Faiza Rachim. "PEMBUATAN KUE KERING SAGU KEJU DENGAN MENGGUNAKAN SUBSTITUSI TEPUNG KULIT SINGKONG." Jurnal Gastronomi Indonesia 11, no. 1 (2023): 53–59. http://dx.doi.org/10.52352/jgi.v11i1.1055.

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In the development of pastry products that are growing at this time, we can see from the number of people who discuss the world of local cakes and international cakes. Pastries are cakes that have a crunchy and very soft texture which are quite popular among the people. Cassava peel flour is flour made from cassava peel which is washed a fter it is dried and then mashed. Making pastries made from cassava peel flour can be a food effort in Indonesia to be able to reuse existing cassava waste. This type of research is experimental research. The research design used was a completely randomized de

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Novitasari, Erliana, and Ratna Wylis Arief. "Analysis of Chemical Characteristic of Casava Flour from Klenteng and Casessart (UJ5) Varieties." Jurnal Penelitian Pertanian Terapan 18, no. 1 (2018): 52. http://dx.doi.org/10.25181/jppt.v18i1.1227.

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The technology of cassava flour modification has been researched and developed. Biological change by using BIMO-CF containing lactic acid bacteria is a practical technology that is easy to apply in the production of cassava flour. This research was conducted from May until August 2017 at Agrosains Park Natar with the aim to know the chemical characteristics of cassava flour from Klenteng and Casessart varieties. Observation parameters included analysis of moisture content, ash content, fat content, protein content, fiber content, total carbohydrate content, starch content, HCN content, and whi

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17

Ugwu, B. O., and U. J. Ukpabi. "Potential of Soy-Cassava Flour Processing to Sustain Increasing Cassava Production in Nigeria." Outlook on Agriculture 31, no. 2 (2002): 129–33. http://dx.doi.org/10.5367/000000002101293976.

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Cassava production is increasing in Nigeria and needs to be sustained. One way of achieving this is to process cassava into high-grade products with positive and high-value elasticity of demand. Soy-cassava flour, a blend of cassava and soy bean flours, was produced and tested for consumer acceptability and economic viability. The results showed that the soy-cassava flour, with 16% protein, compared favourably with gari and cassava flour as food material for the preparation of fufu (the popular local cassava food product). Its production was profitable, with a pre-tax profit of close to N5,000

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Nova, Khaira, Syahrio Tantalo, Rudy Sutrisna, Agit Darmawan, Muhammad Fadhil Vias Kusuma, and Etha ‘Azizah Hasiib. "The Introduction of Cassava Leaf Flour in Commercial Feed on Performance of KUB Chickens." JURNAL ILMIAH PETERNAKAN TERPADU 9, no. 1 (2021): 108. http://dx.doi.org/10.23960/jipt.v9i1.p108-119.

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The study aimed to determine the effect and the best level of using cassava leaf flour added in commercial feed on feed intake, live weight, carcass weight, giblet weight of KUB chickens at 9 weeks. The research used completely randomized design with 4 treatments and 5 replications. Every replication consisted of 4 chickens. Eighty KUB chickens were randomly allotted into 4 treatments. The treatments were commercial feed without the addition of cassava leaf flour (P0); addition of 5% cassava leaf flour (P1); addition of 10% cassava leaf flour (P2), and addition of 15% cassava leaf flour (P3) t

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Syifa Nurjannah, Nilawati Widjaja, Sari Suryanah, Hilman Permana, and Ade Irma Fitriyani. "Penggunaaan tepung gaplek dan jus tape singkong sebagai starter untuk meningkatkan kualitas fisik dan pH silase." Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) 12, no. 2 (2024): 206–10. https://doi.org/10.31949/agrivet.v12i2.11477.

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Corn straw is an alternative substitute for forage for animal feed in the dry season, but corn straw has low quality and short shelf life. The provision of starters is carried out to preserve and improve the quality of corn straw silage. This study aims to determine the effect of using various levels of cassava flour and cassava tape juice as starters on the physical quality and pH of corn straw silage. This study was carried out with a Complete Random Design (RAL), consisting of 20 experimental units with 4 treatments and 5 replicates, namely P1: corn straw without cassava tape juice and cass

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Hermiati, Euis, Jun-ichi Azuma, Djumali Mangunwidjaja, Titi C. Sunarti, Ono Suparno, and Bambang Prasetya. "HYDROLYSIS OF CARBOHYDRATES IN CASSAVA PULP AND TAPIOCA FLOUR UNDER MICROWAVE IRRADIATION." Indonesian Journal of Chemistry 11, no. 3 (2011): 238–45. http://dx.doi.org/10.22146/ijc.21387.

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Cassava pulp and tapioca flour are potential sources of glucose. In this work, validity of microwave irradiation for hydrolysis of carbohydrates, especially starch, present in cassava pulp and tapioca flour was estimated as a non-enzymatic saccharification technique. Suspension of cassava pulp or tapioca flour in distilled water (1g/20 mL) was subjected to microwave irradiation at temperatures of 140-240 °C with pre-heating time of 4 min and heating time of 5 min. Solubilization rate of cassava pulp increased with increasing temperature of microwave heating treatment and reached maximum (92.54

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Nainggolan, Ellyas Alga, Jan Banout, and Klara Urbanova. "Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour." Foods 12, no. 11 (2023): 2101. http://dx.doi.org/10.3390/foods12112101.

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The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour. The experiment was designed using the response surface methodology with central composite design and the superimposition approach in order to assess the effect of drying temperature (45.85–74.14 °C) and drying time (3.96–11.03 h) and the optimal drying conditions of the cassava flour investigated. Soaking and blanching were applied as pretreatments to freshly sliced cassava

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Uchechukwu Daniel, Kalu. "Utilization of Cassava/Soybean Composite Flour in Biscuit Making." International Journal of Home Economics, Hospitality and Allied Research 2, no. 2 (2023): 238–47. http://dx.doi.org/10.57012/ijhhr.v2n2.019.

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Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. The ratios ranged from 10% to 50% soybean flour and 90% to 50% cassava flour. The proximate evaluation revealed that including 20% soybean flour in the cassava flour, making up 80% of the mixture, resulted in a significant level of protein and other nutrients that closely compared to those found in 100% wheat flour. The protein and fat content increa

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Kalu, Uchechukwu Daniel. "Utilization of Cassava/Soybean Composite Flour in Biscuit Making." International Journal of Home Economics, Hospitality and Allied Research 2, no. 2 (2023): 238–47. https://doi.org/10.57012/ijhhr.v2n2.019.

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<strong>Abstract: </strong>Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. The ratios ranged from 10% to 50% soybean flour and 90% to 50% cassava flour. The proximate evaluation revealed that including 20% soybean flour in the cassava flour, making up 80% of the mixture, resulted in a significant level of protein and other nutrients that closely compared to those found in 100% wheat flour. Th

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Hamidah, Nanik, Anang M Legowo, and Syaiful Anwar. "Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 4, no. 1 (2016): 55–62. http://dx.doi.org/10.14710/jgi.4.1.55-62.

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Backround: Bread was a carbohydrate source’s food, was made from wheat flour. Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by

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Santoso, Budi, Susi Imelda Siagian, and Agus Wijaya. "EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE." Jurnal Agroindustri 4, no. 1 (2014): 48–54. http://dx.doi.org/10.31186/j.agroind.4.1.48-54.

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The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%).

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Obojiofor, Ebuka F., James O. Okechukwu, Emmanuel I. Victor, and Roland Anikwenze. "Production, Physicochemical and Organoleptic Evaluation of Bread Made from Composite Wheat-Cassava Flour." Advances in Science and Technology 107 (June 28, 2021): 29–36. http://dx.doi.org/10.4028/www.scientific.net/ast.107.29.

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Abstract Cassava (Manihot esculenta crantz) varieties: TME 419 (419), TMS 98/0581(sweet), and UMUCASS 37 (yellow) were processed into flour. Comparative studies of their physicochemical and organoleptic properties were evaluated. Proximate composition was done using the standard method of Association of Official Analytical Chemists. The sensory analysis of the cassava flour varieties was evaluated by baking bread with its wheat blends using different ratios. Results obtained showed that the moisture, crude fiber, ash content, carbohydrate content and energy value of the three cassava flour var

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Asmoro, Novian Wely. "Karakteristik dan Sifat Tepung Singkong Termodifikasi (Mocaf) dan Manfaatnya pada Produk Pangan." Journal of Food and Agricultural Product 1, no. 1 (2021): 34. http://dx.doi.org/10.32585/jfap.v1i1.1755.

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ABSTRACTCassava (Manihot esculenta crantz) has a carbohydrate content of 34%, which is one of the potential commodities in Indonesia. Widely, cassava is used by the people of Indonesia as a staple food and can be processed directly into various local food products. Modern modification of cassava flour currently uses technology that includes physical, chemical or microbiological modifications. Mocaf (Modified Cassava Flour) is a modification of cassava flour using a fermentation technique. The modification process of cassava flour aims to change the characteristics of the flour produced. Change

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Zukryandry, Zukryandry, Beni Hidayat, and Shintawati Shintawati. "CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR." Jurnal Penelitian Pascapanen Pertanian 18, no. 1 (2021): 21. http://dx.doi.org/10.21082/jpasca.v18n1.2021.21-30.

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<div class="WordSection1"><p class="Abstrak"><span lang="EN-GB">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast <em>Saccharomyces</em> <em>cerevisiae </em>which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various fun

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Alfath Rusdhi and Purwo Siswoyo. "The effect of giving cassava peel flour (Manihot utilissima) in ration on the performance of Quail (Coturnix-Coturnix japonica)." International Journal of Scientific Research Updates 4, no. 2 (2022): 260–66. http://dx.doi.org/10.53430/ijsru.2022.4.2.0195.

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This study aims to determine the effect of giving cassava peel flour at various levels of ration administration on ration consumption, body weight gain, and ration conversion in quail aged 1-6 weeks. With the treatment level T0 = without adding cassava peel flour, T1 = 3% cassava peel flour, T2 = 6% cassava peel flour, T3 = 9% cassava peel flour. Data were analyzed by means of variance with parameters of ration consumption, body weight gain, and ration conversion. The design used was a non-factorial complete randomized design (CRD) with 4 treatments and 5 replications consisting of 5 animals.

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El-Hadidy, Gamal Saad, Shereen Lotfy Nassef, and Adly Samir Abd El-Satta. "Preparation of some functional bakeries for celiac patients." Current Chemistry Letters 11, no. 4 (2022): 393–402. http://dx.doi.org/10.5267/j.ccl.2022.5.002.

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The present investigation was carried out to prepare gluten free biscuits with high quality for celiac patients. The chemical analysis as minerals, amino acids of raw materials was estimated. Also, chemical composition for gluten free biscuits blends was determined and results showed that protein, ether extract and fibre contents were higher in all samples prepared using cassava flour, quinoa flour and sweet potato flour than those samples prepared using cassava flour. Volume, length, spread ratio and width of gluten free biscuit blends B2, B3, B4 and B5 decreased but thickness and bulk densit

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Numfor, Festus A., and L. Noubi. "Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour." Food and Nutrition Bulletin 16, no. 3 (1995): 1–5. http://dx.doi.org/10.1177/156482659501600309.

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In an attempt to improve the nutritional value of fermented cassava flour, studies were carried out to determine the effect of the addition of full-fat soya bean flour on its quality and acceptability. The results showed that protein, total lipids, phosphorus, iron, ash content, and gross energy increased with increased proportion of soya bean flour. The viscosity of gels of the composite flour decreased with decreased proportion of cassava flour. At a 10% level of substitution of cassava with full-fat soya bean flour, there was no noticeable difference in the organoleptic qualities of the com

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Untung Pardosi and Ghuido Martinus. "Carcass Quality of 75 Days Kampung Unggul Balitnak Chickens Fed Diets With Fermented Cassava Leaf Flour (Manihot Utilissima)." Jurnal Peternakan Integratif 12, no. 2 (2024): 87–92. http://dx.doi.org/10.32734/jpi.v12i2.17535.

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The advantage of Kampung Unggul Balitnak Chickens chicken is that the harvest period is shorter than ordinary native chicken. This study aims to determine the effect of fermented cassava leaf flour (Manihot Utilissima) in commercial fed on the quality of carcasses of Kampung Unggul Balitnak chickens aged 75 days. The research method used was a complete randomized design (CRD) with 4 treatments consisting of P0 = 100% commercial ration + 0% fermented cassava leaf flour, P1 = 98% commercial ration + 2% fermented cassava leaf flour, P2 = 96% commercial ration + 4% fermented cassava leaf flour, P3

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Friday, OWUNO,, MONDAY, Sobarilee Gift, and Wabali, Victor. "Production of Cookies Using Tigernut Coconut-Date Extract and Composite Flour." Asian Food Science Journal 24, no. 5 (2025): 24–38. https://doi.org/10.9734/afsj/2025/v24i5786.

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The effect of tigernut-coconut-date extract on wheat-cassava flour cookies was evaluated. High quality cassava flour was processed and mixed with wheat flour (90% wheat flour and 10% cassava flour) to produced cookies using tigernut-coconut-date extract (TCDE) as milk replacer. Six samples were obtained from the formulation- sample A (100% Wheat flour: 20 ml Milk) served as the control, sample B (90% Wheat flour: 10% Cassava flour: 20 ml Milk), sample C (90% Wheat flour: 10% Cassava flour: 40 ml TCDE), sample D (90% Wheat flour: 10% Cassava flour: 50 ml TCDE), sample E (90% Wheat flour: 10% Ca

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Pinili, E. L., R. J. A. Tabinas, J. R. Besas, and L. T. Esprela. "Optimization of the sensory qualities of extruded crunchies using mixture design." IOP Conference Series: Earth and Environmental Science 998, no. 1 (2022): 012058. http://dx.doi.org/10.1088/1755-1315/998/1/012058.

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Abstract The study aimed to optimize the sensory qualities of extruded crunchies using banana flour, cassava starch, and all-purpose flour as the main raw materials. Mixture statistical design was used to determine the optimum formulation of crunchies. Sensory acceptability in terms of color, taste, crunchiness, and general acceptability were evaluated. Results showed that the sensory qualities of crunchies were significantly affected by the level of banana flour, cassava starch, and all-purpose flour. Among the treatments, formulation of crunchies with 100% all-purpose flour, formulation with

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Ikhsani, Atika Yahdiyani, Bambang Dwi Wijatniko, and Ika Qurroatul Afifah. "Physical and Sensory Properties of Instant Tiwul from Cassava Flour and Mocaf with Addition of Yellow Pumpkin Flour." Jurnal Ilmu Pangan dan Hasil Pertanian 7, no. 1 (2023): 24–36. http://dx.doi.org/10.26877/jiphp.v7i1.15441.

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Instant tiwul is commonly made from cassava flour which product specification was characterized by its properties. However, some sensory attributes of instant tiwul were not desirable. In addition, the nutritional quality of instant tiwul needs to be improved by the addition of micronutrients. The substitution of cassava flour with mocaf flour and supplemented with yellow pumpkin flour is expected to improve the physical and sensory quality of the product, as adding nutritional value of instant tiwul that enriched with vitamin A. This study was conducted in a group-randomized trial with the su

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Tantriadisti, Shinta, Maria Ulfa, Dita Pratiwi, and Tunjung Andarwangi. "Analysis of the Added Value of Processing Cassava into Mocaf Flour KWT Sedap Malam Bandar Lampung." JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian 9, no. 2 (2024): 95–101. http://dx.doi.org/10.37149/jia.v9i2.1089.

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The high volume of wheat imports will trigger high wheat flour production costs. Therefore, efforts must increase national wheat production and create other products to replace wheat flour. Modifying cassava flour can be an alternative substitute for wheat flour so that wheat imports can be reduced and foreign exchanges can be saved. The abundant availability of cassava as the primary raw material for mocaf flour has resulted in the development of the mocaf flour business. Processing cassava into mocaf flour aims to increase the durability of cassava, in addition to providing added value to ca

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Kiyat, Warsono El, Alvin Christopher, Angelina Rianti, and Rizfi F. Pari. "Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review." Recent Patents on Food, Nutrition & Agriculture 11, no. 3 (2020): 229–34. http://dx.doi.org/10.2174/2212798411666200124105614.

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Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves

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Adepeju, A. B., T. E. Babalola, A. M. Oyinloye, A. O. Olugbuyi, and K. Oni. "NUTRITIONAL, FUNCTIONAL AND PASTING PROPERTIES OF MAIZE-CASSAVA AND SORGHUM-CASSAVA FLOUR BLENDS." FUOYE JOURNAL OF AGRICULTURE AND HUMAN ECOLOGY 7, no. 1 (2024): 17–30. https://doi.org/10.62923/fuojahe.v7i1.257.

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This study assessed the nutritional, pasting and functional attributes of maize-cassava andsorghum-cassava flour blends. Flour samples were designated as CTRL (Commercial Babyfood), MA (90% Maize flour + 10% Cassava flour), MB (80% Maize flour + 20% Cassavaflour), MC (70% Maize flour + 30% Cassava flour), SA (90% Sorghum flour + 10% Cassavaflour), SB (80% Sorghum flour + 20% Cassava flour), and SC (70% Sorghum flour + 30%Cassava flour). Proximate composition, mineral content, functional properties, pastingproperties, and sensory evaluation of the flour blends was determined. Proximate composit

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Suladra, Made. "OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK." AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 2, no. 1 (2019): 61–68. http://dx.doi.org/10.37631/agrotech.v2i1.11.

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The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%,

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Salmah, Umi, and Sri Malem Indirawati. "Assistance in Skills Improvement and Provision of Milling Equipment for Processing Cassava Peel into Healthy and Economical Snacks." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 6, no. 2 (2021): 480–84. http://dx.doi.org/10.32734/abdimastalenta.v6i2.6003.

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This community service aims to provide Partners with skills improvement assistance through using training (online tutorials via video) in order to improve family nutritional status and family income, as well as improve the quality of environmental health. The method of processing the cassava peel is done by collecting the cassava peel, cleaning it, then boiling it using a technique of reducing cyanide levels and drying it in the sun. The next stage is mashed into flour then mixed with vegetable protein sources and processed into a snack with a variety of flavors and shapes. The activity in thi

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Ma’muri, Novrinaldi, A. Haryanto, et al. "Effect of blade rotational speeds on the performance of cassava milling machine." IOP Conference Series: Earth and Environmental Science 1377, no. 1 (2024): 012020. http://dx.doi.org/10.1088/1755-1315/1377/1/012020.

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Abstract Cassava (Manihot esculenta) is a food source of carbohydrates in Indonesia. Cassava flour is used as raw material for processed food products. A performance evaluation of the cassava milling machine has been carried out by varying the blade rotational speeds. There are three parameters related to machine performance and two parameters related to cassava flour. The machine performance parameters are capacity, electric power, and specific energy, while the cassava flour parameters are temperature and particle size distribution. The performance evaluation showed that the higher the blade

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Banudi, La, M. Anas Anasiru, Petrus Petrus, and Purnomo Leksono. "Formulasi Bagea Berbahan Ekstrak Tepung Singkong dan Gonad Diadema Setosum (Sea urchins) sebagai Makanan Alternatif pada Ibu Hamil." Health Information : Jurnal Penelitian 9, no. 2 (2017): 65–71. http://dx.doi.org/10.36990/hijp.v9i2.71.

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The hope of this research is to establish manateau kanji extract as a formula for bagea production that comes with gonad diadem setosum (sea urchins), which is rich in nutrients and therefore ideal for women pregnant. Cassava kanji extract can be used as a food formula ingredient to make a range of food formula The goal of this study is to examine the formula of bagea made from cassava flour extract and Gonad Diadema Setosum (Sea urchins) as an aging food in pregnant women. Pre-experiment design in the manufacture of bagea solution. The highest favorite amount for cassava flour bagea is BTP 2

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Ketipearachchi, K. G., D. M. C. C. Gunathilake, B. P. Siriwardena, and M. M. U. S. Mannapperu. "Development of Snack using Cassava (<em>Manihot esculenta</em>) and Wheat (<em>Triticum aestivum</em>) Flour Mixture." Journal of Agro-Technology and Rural Sciences 3, no. 1 (2023): 24–27. http://dx.doi.org/10.4038/atrsj.v3i1.48.

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This research work aimed to assess the suitability of incorporating cassava flour as a supplementary ingredient alongside wheat flour for snacks. In addition, this investigation explored the advantages combining cassava and wheat flours, considered the unique flavor and mixture characteristics imparted by cassava flour. Five different treatments were tested based on the ratios of cassava to wheat flour by dry weight. The aroma, taste, appearance, color, mouthfeel, and overall acceptability of developed snacks were evaluated using sensory tests. The 50 trained panelists trained in 5 -point hedo

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Du, Peixu, Qinfei Wang, Yi He, Houmei Yu, Liming Lin, and Zhenwen Zhang. "Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS." Foods 13, no. 19 (2024): 3039. http://dx.doi.org/10.3390/foods13193039.

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Cassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour and its alterations throughout storage periods have not been extensively studied. This study offers a comprehensive lipidomic analysis of cassava flour over storage periods using liquid chromatography–mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that 545 lipids from five classes and 27 subclasses were identified in cassav

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Khilmi, Silvia, Damat Damat, and Elfi Anis Saati. "Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus) dan Tepung Singkong (Manihot esculenta) Dengan Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber Antioksidan Beras Analog." Food Technology and Halal Science Journal 3, no. 1 (2020): 1. http://dx.doi.org/10.22219/fths.v3i1.13055.

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Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and o

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Aprianti, Dwi, Rifka Rosita, Dea Rantani, and Suherman Rate. "The Substitution of Noodles Made from Banana Flour and Cassava Leaf Flour as Functional Food." Jurnal Kesehatan Ilmiah Indonesia (Indonesian Health Scientific Journal) 8, no. 2 (2023): 186. http://dx.doi.org/10.51933/health.v8i2.1246.

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Noodles are a processed food rich in starch made from flour moulded lengthwise like threads and are one of the favourite foods of Indonesian people. This activity aims to find out the noodle formulation by substituting banana flour and cassava leaf flour and the results of organoleptic tests and proximate analysis. The research method was carried out experimentally using a Completely Randomized Design (RAL). The Kruskall Wallis test results, colour, aroma, texture and taste parameters showed P<0.05, there was a significant difference in the treatment of F1, F2, F3, and F4 with the substitut

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Sofyan, Ahmad, Hendra Herdian, Awistaros Angger Sakti, Gumilang Khairulli, and Anuraga Jayanegara. "PHYSICAL AND CHEMICAL PROPERTIES OF ORGANIC MINERAL ADDITIVE FOR RUMINANT THROUGH BIOLOGICALLY INCORPORATED BY SACCHAROMYCES CEREVISIAE IN DIFERENCE SUBSTRATES." Jurnal Kimia Terapan Indonesia 17, no. 2 (2015): 139–46. http://dx.doi.org/10.14203/jkti.v17i2.30.

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This research was conducted to evaluate physical and chemical properties of organic mineral additive incorporated by Saccharomyces cerevisiae which was cultivated on different growth media consisted of cassava flour and rice bran, respectively. Treatment was arranged on completely randomized design consisted of rice bran without inoculants (RBo), rice bran with inoculants (RBi), cassava flour without inoculants (CFo), cassava flour with inoculants (CFi). Substrates were fortified by microminerals contained of Cu (100 ppm), Mn (100 ppm), Zn (100 ppm), I (10 ppm), Fe (2.5 ppm) and Co (2 ppm). In

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Patricia Omonegho Adejumo, Adegbola Ojo Adejumo, Funmilola Olutoyin Olukoya, Evelyn Oyeribhor, and Chioma Anagor. "Physicochemical and sensory properties of cookies produced from malted sorghum and cassava grate composite flour blends." GSC Advanced Research and Reviews 15, no. 1 (2023): 088–97. http://dx.doi.org/10.30574/gscarr.2023.15.1.0115.

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Malted sorghum - cassava flour was formulated into blends to produce cookies. Sorghum grains were sorted, washed, steeped (12 hours), malted (48 hours) and oven dried. Freshly harvested cassava roots were manually peeled, washed, grated and dried (using hybrid solar dryer at 50 oC). The dried malted sorghum grains and cassava were processed into flour and sieved. The blends were prepared by homogenously mixing malted sorghum flour and high quality cassava grate flour in varied proportion labelled as sample A (100 % Malted Sorghum Flour) Sample B (60 % Malted Sorghum Flour and 30 % Cassava Flou

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Patricia, Omonegho Adejumo, Ojo Adejumo Adegbola, Olutoyin Olukoya Funmilola, Oyeribhor Evelyn, and Anagor Chioma. "Physicochemical and sensory properties of cookies produced from malted sorghum and cassava grate composite flour blends." GSC Advanced Research and Reviews 15, no. 1 (2023): 088–97. https://doi.org/10.5281/zenodo.7929793.

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Malted sorghum - cassava flour was formulated into blends to produce cookies. Sorghum grains were sorted, washed, steeped (12 hours), malted (48 hours) and oven dried. Freshly harvested cassava roots were manually peeled, washed, grated and dried (using hybrid solar dryer at 50<sup> o</sup>C). The dried malted sorghum grains and cassava were processed into flour and sieved. The blends were prepared by homogenously mixing malted sorghum flour and high quality cassava grate flour in varied proportion labelled as sample A (100 % Malted Sorghum Flour) Sample B (60 % Malted Sorghum Flour and 3

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Sudarmini, Sudarmini, Arsyad Cahya Subrata, and Dhias Cahya Hakika. "Implementation of Rotary Dryer for Cassava Drying as a Raw Material for Mocaf Flour Production." Jurnal Abdimas 27, no. 2 (2023): 185–91. http://dx.doi.org/10.15294/abdimas.v27i2.48324.

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Modified cassava flour (mocaf) is one of the innovative cassava processed products with high market value and promising business prospects as a substitute for imported wheat flour. The women's farming group (KWT) Ngudi Sari, located in the village of Tanjungsari, Gunungkidul, has processed cassava into mocaf flour and various cassava-based products, including cassava chips, tiwul, gatot, mocaf sticks, and various cookies. During the production process of mocaf flour, one of the common challenges faced is the drying of cassava chips, which has traditionally relied on sunlight and home-based dry

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