What is it about?
Composite flours obtained from cassava and durum wheat exhibit complimentary functional characteristics that advocate its potential in being developed into varieties of consumable food products. This paper serves as technical support to emerging entrepreneurs, lending a helping hand to the pervading environment of economic recession, thus supporting diversification from crude oil, and broadening existing food base for world teeming population.
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Why is it important?
Findings reported in this paper showed the positive potentials of substituting durum wheat with cassava starch and vice-versa.
Perspectives
With great passion, I do encourage manufacturers currently using either durum wheat or cassava starch wholly (100%) in consumer goods production; to give attention to the findings reported in this thought-provoking (composite) project, based on research for development.
Dr Olufunmilola Olaitan Oladunmoye
Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Read the Original
This page is a summary of: Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends, Food Science & Nutrition, January 2014, Wiley,
DOI: 10.1002/fsn3.83.
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