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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9654

Title: Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima production
Authors: Smith, J. P.
Simpson, B. K.
Boakye, K.
Dziedzoave, N. T.
Ellis, W. O.
Keywords: traditional inoculum
kudeme
agbelima
cassava
Issue Date: 1997
Publisher: Food Control
Citation: Food Control, Vol. X. No. 4, pp. IYY-204. 1997 0 1997 Published hy Elsevier Science Ltd All rights reserved. Printed in Great Britain
Abstract: Kudeme, a traditional inoculum used in fermenting cassava for the production of agbelima may be prepared from different cassava varieties and by difSerent processing methods. The effects of these two variables on the perlformance of kudeme were studied using three cassava varieties and three processing methods. Performance was measured as a function of the ability of kudeme to improve texture, colour and flavour of agbelima. Both cassava varietal diflerence and processing method afsected significantly (p < 0.01) the per$omtance of kudeme. The ‘Bosomensia’ variety of cassava and the ‘Blanching’ method for the processing of kudeme gave the best results. The interaction between the two variables also significantly (p -C 0.05) affected the perjormance of the kudeme. The cassava varietylprocessing method combinations which gave the best performing kudeme samples were the Blanched Bosomensia (BBN), Blanched Biafra (BBF) and the Toasted Bosomensia (TBN) in descending order of pe$ormance. These results serve as a useful guide in selecting cassava varieties and processing methods for preparing kudeme and constitute a significant step in optimizing the production process of agbelima. 0 1997 Published by Elsevier Science Ltd.
Description: This Article was published by Food Control, Vol. X. No. 4, pp. IYY-204. 1997 0 1997 Published hy Elsevier Science Ltd All rights reserved. Printed in Great Britain
URI: http://hdl.handle.net/123456789/9654
Appears in Collections:College of Science

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