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Автор: Adejumo Oluyemisi and Oje Kayode
Год: 2013
Издание:
LAP Lambert Academic Publishing
Страниц: 72
ISBN: 9783659311567
Cassava starch is a better substitute for maize starch but processing of cassava starch into pellet is a better form of handling. Thus, this study to investigate the effects of some machine parameters and the moisture content of preparation of cassava dough on some physical and mechanical properties of cassava pellets Result shows that quality pellets can be obtained when cassava dough is conditioned into moisture contents level of above 48.5%wb and moisture content level of below 55.5%wb. The study shows that cassava dough can successfully be used to obtain quality cassava pellets.
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