Making high-quality cassava flour
Making high-quality cassava flour

Author: CTA

Publisher: CTA

Published: 2007-08-24

Total Pages: 4

ISBN-13:

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This 8-page fold-out leaflet, practical for use in the field and easy to read, covers the subject of making high-quality cassava flour. It gives some background information, outlines the processes and provides tips, tables and explanatory line drawings.

Complete Practical Guide on Cassava Flour Processing
Complete Practical Guide on Cassava Flour Processing

Author: Benadine Nonye

Publisher: Benadine Nduagu

Published: 2024-01-13

Total Pages: 25

ISBN-13:

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This book covers the complete step-by-step practical guide on cassava flour processing. The book will guide you throughout the entire process of cassava flour production and help you to ensure that you don't make any mistakes during the entire process.

My Paleo Patisserie
My Paleo Patisserie

Author: Jenni Hulet

Publisher: Victory Belt Publishing

Published: 2015-04-07

Total Pages: 427

ISBN-13: 1628600861

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My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative grain-free confectionery.

Tropical Roots and Tubers
Tropical Roots and Tubers

Author: Harish K. Sharma

Publisher: John Wiley & Sons

Published: 2016-08-24

Total Pages: 648

ISBN-13: 1118992741

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Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.