INNOVATIONS IN FUFU PRODUCTION BY USE OF MEDIA pH

Name: INNOVATIONS IN FUFU PRODUCTION BY USE OF MEDIA pH
Brand: GlobeEdit
Availability: OutOfStock
Rating: 5 (1 reviews)

By Okoronkwo Emmanuel N.

0 - Default Title

Description

This book is about solving the challenges associated with fufu production especially in the aspect of fermentation. The long period (3-5 days) usually undergone during fermentation of cassava into fufu was abridged through innovations by processing cassava tubers (Manihot esculenta) first into cassava flour and deploying media of specific pH in cooking the flour into a safe, palatable and acceptable ready-to-eat (RTE) fufu product.

Product details

Binding:: Paperback
Number of Pages:: 76
Release Date:: 2025-11-14
Publication Date:: 2025-11-14
Publisher:: GlobeEdit
Languages:: Original: English
ISBN10:: 6209211135
ISBN13:: 9786209211133
GPSR Manufacturer Reference:: [email protected]
Weight:: 131 g
Height:: 15 cm
Width:: 22 cm
Thickness:: 0.5 cm

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