Author: Publisher: IITA
ISBN: 9781312815
Category :
Languages : en
Pages : 20
Book Description
How to make high quality cassava flour (HQCF)
Author: Quality management manual for production of high quality cassava flour
Author: Making high-quality cassava flour
Author: CTAPublisher: CTA
ISBN:
Category : Business & Economics
Languages : en
Pages : 4
Book Description
This 8-page fold-out leaflet, practical for use in the field and easy to read, covers the subject of making high-quality cassava flour. It gives some background information, outlines the processes and provides tips, tables and explanatory line drawings.
Complete Practical Guide on Cassava Flour Processing
Author: Benadine NonyePublisher: Benadine Nduagu
ISBN:
Category : Business & Economics
Languages : en
Pages : 25
Book Description
This book covers the complete step-by-step practical guide on cassava flour processing. The book will guide you throughout the entire process of cassava flour production and help you to ensure that you don't make any mistakes during the entire process.
My Paleo Patisserie
Author: Jenni HuletPublisher: Victory Belt Publishing
ISBN: 1628600861
Category : Cooking
Languages : en
Pages : 427
Book Description
My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative grain-free confectionery.
Marketing Opportunities for Starch and High Quality Flour Production from Cassava and Sweet Potato in Uganda
Author: Cassava Flour and Starch
Author: D. DufourPublisher: CIAT
ISBN: 9589439888
Category : Cassava
Languages : en
Pages : 413
Book Description
Tropical Roots and Tubers
Author: Harish K. SharmaPublisher: John Wiley & Sons
ISBN: 1118992741
Category : Technology & Engineering
Languages : en
Pages : 648
Book Description
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.
Creating Systems of Innovation in Africa
Author: Mammo MuchiePublisher: African Books Collective
ISBN: 079830345X
Category : Business & Economics
Languages : en
Pages : 238
Book Description
The most popularised concept in the economics of innovation literature has been the national system of innovation (NSI). It was in the late 1980s that the concept that Frederik List coined as the National Political Economy of Production took off again with different thinkers writing about the peculiarities and distinctions of the Japanese, American, British, German, East Asian Tigers and other varieties of system construction. Freeman defines National System of Innovation as the network of institutions in the public and private sectors whose activities and interactions initiate, import, modify and diff use new technologies. Richard Nelson defines it as a set of institutions whose interactions determine the innovative performance of national firms. Lundvall defines the system of innovation as the elements and relationships which interact in the production, diffusion and use of new and economically useful knowledge and are either located within or rooted inside the borders of a nation state. The normative assumption is that those nations that succeeded in building economic strength relied on the science, engineering, technology and innovation capability that made them to achieve an innovation advantage to put them ahead in the world, acquiring national or regional economic leadership as the case may be depending on what level of analyses is selected to look at particular failure, success or progress they made. In this volume we have a glimpse of how in different African economies from Ghana, Uganda, Kenya, South Africa and Nigeria specific cases have been taken to explore how systems of innovation is evolving.
Cassava
Author: Andri FrediansyahPublisher: BoD – Books on Demand
ISBN: 1839689080
Category : Technology & Engineering
Languages : en
Pages : 188
Book Description
Cassava is a staple crop in a large number of countries due to its adaptability to a variety of climatic conditions. It has spread extensively throughout Latin America, tropical Asia, and Sub-Saharan Africa. Cassava, which is well known for its high carbohydrate content, is the third most carbohydrate-rich food after rice and maize. This book discusses the diversity of cassava and its microbiome, cassava cultivation and postharvest practices, as well as crop yield-reducing diseases. Due to its widespread use and market importance, cassava has been subjected to biological and technological intervention to ensure food safety. This book will help readers to gain knowledge about cassava, its biological properties, and some of the strategies and procedures necessary to increase cassava crop output.