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INNOVATIONS IN FUFU PRODUCTION BY USE OF MEDIA pH

CASSAVA FLOUR (MANIHOT ESCULENTUS)

Okoronkwo Emmanuel N., Egege Josephine N., Umennakaenyi Nnenne U. (Autoren)

Buch | Softcover

76 Seiten

2025
GlobeEdit (Verlag)
978-620-9-21113-3 (ISBN)

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This book is about solving the challenges associated with fufu production especially in the aspect of fermentation. The long period (3-5 days) usually undergone during fermentation of cassava into fufu was abridged through innovations by processing cassava tubers (Manihot esculenta) first into cassava flour and deploying media of specific pH in cooking the flour into a safe, palatable and acceptable ready-to-eat (RTE) fufu product.

Okoronkwo Emmanuel N. is a Chief Lecturer in the Department of Food Science and Technology, Akanu Ibiam Federal Polytechnic Unwana, Afikpo, Ebonyi State, Nigeria. With over 18 years of experience in classroom and field researches, he has over 45 publications including innovative texts like this book.

Erscheinungsdatum	11.12.2025
Sprache	englisch
Maße	150 x 220 mm
Gewicht	131 g
Themenwelt	Naturwissenschaften ► Biologie ► Allgemeines / Lexika
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
Schlagworte	Cyanogenic glucosides • fufu • Media pH • Microbiological count • Non-fermented cassava flour
ISBN-10	620-9-21113-5 / 6209211135
ISBN-13	978-620-9-21113-3 / 9786209211133
Zustand	Neuware