Journal of Agricultural Science and Food Research
Open Access
ISSN: 2593-9173
ISSN: 2593-9173
Kasaye T
College of Technology,
Ethiopia
Research Article
Effect of Fermentation and Boiling on Functional and Physico Chemical Properties of Yam and Cassava Flours
Author(s): Kasaye T, Melese A, Amare G and Hailaye GKasaye T, Melese A, Amare G and Hailaye G
Cassava and yam are a source of food security, not only because it can be grown on less productive land, butbecause it is a source of income for producers and generally a low cost source of food. Hence, the present tuberswere cultivated new region of Ethiopia which is not cultivated yet. This work aims at examining the physical,chemical and functional properties of flour produced from cassava and yam tubers collected from Shewa Robitintegrated research and development site of Debre Berhan University, North Shewa Administrative Zone,Shewarobit, Ethiopia. The flours were produced using fermentation and boiling processing methods. Floursproduces were subjected to physio-chemical and functional properties analyses. The tubers were washed, sorted,peeled and sliced. The sliced tubers were divided into two portions. One p.. View More»