The Indian Journal of Nutrition and Dietetics

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Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun


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1 College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, India
     

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Cassava (Monihot escaulenta Crantz) is a staple food in South India and contributes significantly to ttie world food supply. This crop ranks second next to potato in the tuber crop production in India. Cassava has a short shelf life and therefore processing is essential. Subramanyan reported that flour can be made into porridge by mixing with water. Some times it is mixed with ice before cooking. Often this flour is used to make traditional Indian foods such as chapathi, uppuma, puttu, idii and dosa.
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  • Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun

Abstract Views: 289  |  PDF Views: 0

Authors

B. S. Agarkar
College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, India
P. N. Satwadhar
College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, India
V. D. Pawar
College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, India
R. B. Kshirsagar
College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, India

Abstract


Cassava (Monihot escaulenta Crantz) is a staple food in South India and contributes significantly to ttie world food supply. This crop ranks second next to potato in the tuber crop production in India. Cassava has a short shelf life and therefore processing is essential. Subramanyan reported that flour can be made into porridge by mixing with water. Some times it is mixed with ice before cooking. Often this flour is used to make traditional Indian foods such as chapathi, uppuma, puttu, idii and dosa.