fufu cassava
Selected indexed studies
- Cassava retting ability and textural attributes of fufu for demand-driven cassava breeding. (J Sci Food Agric, 2024) [PMID:38381087]
- Analysis of bacterial communities of three cassava-based traditionally fermented Nigerian foods (abacha, fufu and garri). (Lett Appl Microbiol, 2022) [PMID:34850410]
- Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods. (Front Nutr, 2024) [PMID:38840701]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of Alchornea cordifolia on Glycemic Indices of Varieties of Fufu Among Healthy Subjects. (2024) pubmed
- Quality attributes of fufu in South-East Nigeria: guide for cassava breeders. (2021) pubmed
- Cassava retting ability and textural attributes of fufu for demand-driven cassava breeding. (2024) pubmed
- Analysis of bacterial communities of three cassava-based traditionally fermented Nigerian foods (abacha, fufu and garri). (2022) pubmed
- Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods. (2024) pubmed
- Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors. (2021) pubmed
- Production of instant cassava (Manihot esculenta Crantz) tuber flour for water fufu: optimization of process conditions. (2025) pubmed
- Histological and biophysical changes of cassava roots during retting, a key step of fufu processing. (2024) pubmed
- Carotenoids retention in biofortified yellow cassava processed with traditional African methods. (2019) pubmed
- Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber. (2015) pubmed