Optimization of cassava foaming for foam-mat drying, and use in cream-based foods

Publication Type
Poster
Authors
Ayetigbo, O; Latif, S; Abass, A; Müller, J
Year of publication
2017
Conference name
GlobE Status Seminar 2017
Conference location
Berlin, Germany
Conference date
October 16-17, 2017
Keywords
cassava, drying
Abstract

Foaming of cassava pulp into cream-like consistency may enhance value addition, and increase utilization of cassava in other forms not commonly used. Cassava pulp can be whipped to form a foam which can subsequently be used in cream-based foods, such as ice cream, salad mayonnaise, etc. The foam can also be dried into a functional, reconstitutable powder for use in baked goods/ confections. 

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