Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, S...

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Bibliographic Details
Main Authors: R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, C. V. L. Jayasinghe
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2021/6064545
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