Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia

Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia

Various quality grades of high-quality cassava flour (HQCF) are found in markets due to the rapid increase in its utilization for product development. Therefore, this study assessed the chemical, functional and pasting properties and the microbial and aflatoxin content of HQCF being sold in Lusaka m...

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Bibliographic Details
Main Authors: Emmanuel Oladeji Alamu, Therese Gondwe, Olalekan Ayinde, Gbenga Akinwale, Pheneas Ntawuruhunga, Wasiu Awoyale, Adebayo Abass, Busie Maziya-dixon
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:Cogent Food & Agriculture
Subjects:
cassava processing
chemical properties
microorganisms
aflatoxin
Online Access:http://dx.doi.org/10.1080/23311932.2021.1914906

Internet

http://dx.doi.org/10.1080/23311932.2021.1914906

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