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Vol. 11, Special Issue 5 (2022)

Cassava processing and its food application: A review

Author(s):
Ruchi Verma, Neelesh Chauhan, BR Singh, Samsher, Suresh Chandra and RS Sengar
Abstract:
Cassava is the most important tropical tuberous crop widely used in in many countries Nigeria, Thailand and Indonesia are the top cassava producing countries. It is a versatile root vegetable that is widely consumed in several parts of the world. It contains many nutrients which found health benefit, high in calorie, and vitamin C that act as an antioxidant which support collagen production and enhance immunity. Its roots are the major source of starch and dietary energy, it is also known to be the highest producer of carbohydrates among stable crops. In current scenario, new food application of cassava as a flour in gluten-free or gluten reduced products (e.g., bread, biscuit, muffins etc). This review highlights the utilization and application of cassava as flour and starch in industrial scale.
Pages: 415-422  |  1471 Views  1248 Downloads
How to cite this article:
Ruchi Verma, Neelesh Chauhan, BR Singh, Samsher, Suresh Chandra and RS Sengar. Cassava processing and its food application: A review. The Pharma Innovation Journal. 2022; 11(5S): 415-422.

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