[Increasing value added of cassava]
1995
Wasniati
Research on increasing value added of cassava has been conducted in the Laboratory of Maros Research Institute for Food Crops. The purpose of the research was to find out cassava products from different sources of powder. Powder from cassava, three different cowpeas and flour were arranged in 13 treatments using randomized complete design with three replications. The results showed that protein of cassava can be increased by adding cowpeas powder for the product of cake. By increasing the composition of cowpeas powder and reduce cassava, resulted the increase of protein content. A 10 percent increase cowpeas resulted an increase protein content by 3.9 percent. Based on organoleptic test that adding cowpeas powder into cassava up to 40 percent, increased the volume, improved color, taste and texture of the cake and become favorable
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