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ISSN : 2456-8643

Title:
INDUSTRIALIZATION, PRODUCTION, AND PROCESSING OF CASSAVA (Manihot Esculenta Crantz) FOR THE EXTRACTION OF FLOUR AND POTENTIAL COMMERCIAL USAGE

Authors:
Máximo Mejía Rosario ,Dominican Republic

Abstract:
Cassava flour can be made into high-quality flour as a partial substitute for wheat flour and other cereals. Also, cassava can be presented in food formulations such as bread, pasta, cookies, cake mixes, pizza dough, arepas, empanadas, pancakes, etc. The flour of cassava provides convenience in the baking area before a society concerned about good health and nutrition, with the obtaining of bread with high fiber content. This would add to the production of bread and other products. In addition to a decrease in the raw material, a component in terms of nutrition and health are not found in many current bakery foods and that society demands today. The content of crude fiber in cassava flour is greater than in wheat flour, this characteristic makes the products made with said flour acquire greater nutritional value since it presents fiber contents similar to those of wholemeal flours. Cassava flour is gluten-free and low in fat, low in calories, and sugar, making it a good alternative for people with celiac disease, diabetes, hypertension, or cholesterol tall. It can also be consumed by people with sensitive digestive disorders due to its easy digestion. Cassava for flour production has a high potential worldwide and could reduce wheat imports for bakeries.

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