ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Agronomy and forestry
Food and nutrition
Biology
Technology
Research
Environment
Economy
Education
Industrial engineer
Zoology
all records (22)

Languages
English

Countries
USA
Indonesia
Chile
India
Nigeria
Cameroon
Canada
Egypt
Slovenia
Finland
all records (14)

Years
2021
2020
2019
2018
2017
2016
2015
2014
2010
2009
all records (14)

Filter  
 
37  Articles
1 of 5 pages  |  10  records  |  more records»
Cocoyam (Xanthosoma sagittifolium) has served as a cheap carbohydrate source for many people in the developing countries with prospects in the production of animal feed, lager beer, and its starch as binding agent in drug formulation. Drying is an importa... see more

Cocoyam (Xanthosoma sagittifolium) corms and cormels are among the staple foods in Nigeria. The cormels are processed into cocoyam flour and utilized for various purposes. Drying is an essential unit operation in the conversion of the cormels into cocoyam... see more

Antifungal effect of aqueous and ethanol extracts of Azadirachta indica on the radial growth of fungal pathogens of stored cocoyam corms and cormels was investigated. Four different extract concentrations were used from the plant leaves. Pathogenicity tes... see more

Cocoyam, Xanthosoma sagittifolium, is one of the major staple food items in Nigeria. The crop is recently gaining attention and there is urgent need to intensify research efforts towards fully exploiting its promising potentials. Information on the elasti... see more

Information on the optimum energy requirements for cutting vegetables is useful in order to estimate the amount of energy needed to cut given products with known physical characteristics. This will aid engineers and product designers in the development of... see more

This study aimed to characterize the physical and functional properties of cocoyam starch from several locations in Maluku. The use of starch in the processed food and non-food industries will be determined by its various characteristics depending on the ... see more

White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power at 6... see more

The influence of frying temperature and time on the quality characteristics of deep-fat fried cocoyam chips was investigated using Central Composite Design (CCD) in Response Surface Methodology (RSM) consisting of two independent variables (frying tempera... see more

Cookies are processed cakes made from wheat flour. However, currently the need for flour is mostly met with import activities, so there needs to be an effort to reduce dependence on the use of wheat flour. One of the local food resources that can be used ... see more

1 of 5 pages  |  10  records  |  more records»