Effects of Different Thermal Processing Methods and Enrichment on The Quality and Consumer Acceptability of Cassava Mash Based Extruded Snacks
This study explored effects of heat processing and nutrient enrichment on the qualities of cassava- snacks. The snacks were prepared using three methods, baking, frying, and roasting, and were enriched with cocoa powder and desiccated coconut. Moisture levels ranged between 3.42% and 7.46%. Frying c...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EcoScribe Publishers Company Limited
2025-06-01
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| Series: | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| Online Access: | https://jfines.org/index.php/jfines/article/view/49 |
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