Incorporation of cassava flour into some Kenyan traditional foods
1989
Imungi, J.K. | Onyango, C.A.
A commercial cassava flour was composited with flours from wheat, maize, and sorghum and fingermillet at between 0-50%. The composite flours were used to prepare three Kenyan traditional foods, mandazi, ugali and uji, respectively. The acceptability of these foods to Kenyans was evaluated by taste panel procedures. Up to 50% cassava flour could be incorporated into mandazi and ujis without appreciably changing their acceptability, but much lower levels were tolerable in ugali.
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书目信息
出版者
Elsevier Ltd
其它主题
Mixtures; Flour; Corn
语言
英语
类型
Journal Article; Text
2024-02-27
2026-02-03
MODS