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Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends Cover

Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends

Acta Universitatis Sapientiae, Alimentaria
Volume 13 (2020): Issue 1 (October 2020)
By: O. F. Akinyele,  A. V. Ikujenlola and  T. O. Omobuwajo  
Open Access
|Nov 2020

Authors

O. F. Akinyele

florenceakinyele@gmail.com

Obafemi Awolowo University, Department of Food Science and Technology, Ile-Ife, Nigeria

A. V. Ikujenlola

avjenlola@gmail.com

Obafemi Awolowo University, Department of Food Science and Technology, Ile-Ife, Nigeria

T. O. Omobuwajo

tomobuwa@yahoo.com

Obafemi Awolowo University, Department of Food Science and Technology, Ile-Ife, Nigeria
DOI: https://doi.org/10.2478/ausal-2020-0002 | Journal eISSN: 2066-7744
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Language: English
Page range: 32 - 50
Published on: Nov 5, 2020
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
bulk density,
co-fermented,
hydrogen cyanide,
proximate composition,
sensory properties
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 2020 O. F. Akinyele, A. V. Ikujenlola, T. O. Omobuwajo, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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