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Discoveries in Agriculture and Food Sciences - Vol. 11, No. 4
Publication Date: August 25, 2023
DOI:10.14738/dafs.114.15032.
Kolawole, O. O., John, N. S., Akolawole, J. S., Nduka, E. O., Orjiakor, S. N., Obiegbuna, J. E., & Odoh, E. N. (2023). Physico-Chemical
and Sensory Analysis of Instant Fufu Powder from Orange-Fleshed Sweet Potato and Cassava Starch Composite Extrudate Blends.
Discoveries in Agriculture and Food Sciences, 11(4). 01-13.
Services for Science and Education – United Kingdom
Physico-Chemical and Sensory Analysis of Instant Fufu Powder
from Orange-Fleshed Sweet Potato and Cassava Starch Composite
Extrudate Blends
Oladimeji Olubusayo Kolawole
Projects Development Institute (PRODA), 01609, Enugu State, Nigeria
Nnenna Stella John
Projects Development Institute (PRODA), 01609, Enugu State, Nigeria
Joseph Segun Akolawole
NAFDAC Laboratory Service Directorate Agulu, Anambra State, Nigeria
Emmanuel Orji Nduka
Department of Food Science and Technology, Faculty of Agriculture,
Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria
Sylvester Nnaemeka Orjiakor
Department of Food Science and Technology, Faculty of Agriculture,
Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria
James Ejikeme Obiegbuna
Department of Food Science and Technology, Faculty of Agriculture,
Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria
Eunice Ngozi Odoh
Department of Food Science and Technology, Faculty of Agriculture,
Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria
ABSTRACT
Physico-chemical and sensory analysis of instant fufu powder from orange-fleshed
sweet potato and cassava starch composite extrudates blends were carried out.
Total number of six extruded fufu composite samples were generated and subjected
to analysis using standard conventional methods. The result findings ranged as
follows: 4.95 to 7.25, 3.75 to 5.40, 3.48 to 4.32, 0.83 to 2.14, 2.19 to 3.44 and 79.91
to 83.41% for moisture, protein, ash, fat, crude fibre and carbohydrates,
respectively; 0.43 to 0.67 g/cm3, 2.43 to 3.61 g/mL, 3.06 to 8.78%, 6.93 to 14.65
g/100g, 14.57 to 20.06% and 1.00 to 5.00 min for bulk density, water absorption
capacity, gelation, swelling index, solubility and wettability, respectively; 9.65 to
16.06 mg/100g, 7.04 to 10.52 mg/100g, 36.03 to 47.36 mg/100g, 55.31 to 63.47%
and 4.76 to 8.65% for beta carotene, vitamin A, vitamin C, starch and sugar content,
respectively. 263.50 to 1116.00, 251.50 to 632.50, 10.50 to 483.50, 424.50 to
966.50, 173.00 to 334.00 RVU, 4.87 to 6.96 min and 75.87 to 85.22oC for peak,
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Discoveries in Agriculture and Food Sciences (DAFS) Vol 11, Issue 4, August- 2023
Services for Science and Education – United Kingdom
trough, breakdown, final, setback viscosity, peak time and pasting temperature,
respectively for the extruded composite flour blends. Sensory evaluation of the
tepid water reconstituted fufu paste values ranged from 5.80 to 6.25, 5.75 to 6.40,
4.15 to 5.45, 4.30 to 5.75 and 5.10 to 5.70 for colour, flavor, handfeel, mouldability
and overall acceptability, respectively.
Keywords: Extrusion cooking, instant fufu, OFSP flour, cassava starch flour and sensory
evaluation.
INTRODUCTION
Instant fufu is a pregelatinized product made by extrusion of starch or flour from mostly root
and tuber at relatively low temperature (Colonna et al., 1999). Pregelatinized starches or flours
are paste forming products in the presence of warm or hot water or soluble products in hot
water (Colonna et al., 1999).
Fufu is a thick paste made by boiling flour in water, stirring vigorously with a wooden paddle
until a desired consistency is formed (Sanni et al. 2012). Fufu flour could be prepared from
cassava, yam, potatoes, cocoyam, cereals etc. The consumption of fufu depends on the raw
material used for its preparation and is widely consumed in all parts of Nigeria (Akubor and
Ukwuru, 2003). The methods for the preparation of cassava starch flour for making cassava
fufu is basically through sedimentation and drying. Generally, cassava starch flour is prepared
by washing fresh cassava root, peeling, washing, rasping, pulping, sedimentation, drying and
milling. The traditional method of processing cassava reduces the toxic cyanogenic glycosides
(Achi and Akoma, 2006).
Orange-fleshed sweet potato (OFSP) (Ipomea botatas) is a good source of non-digestible dietary
fibre, specific minerals, different vitamins, and antioxidants (Endrias et al. 2016). Phenolic
compounds and carotenoids are responsible for distinguishing flesh and skin colours (deep
yellow, red to orange, purple, and pale) of sweet potatoes along with antioxidant properties
(Steed and Truong, 2008). Scientists established the role of OFSP in health, and this accredited
to its rich nutritional components with anti-carcinogenic and cardiovascular disease (CVD)
preventing attributes (Chandrasekara and Joseph, 2016). Recent scientific reports concluded
the anti-oxidative and free radical scavenging activity of phenolic acid components in OFSP with
beneficial health-promoting activities (Bovell, 2007). The OFSP possesses the characteristic of
attractive sweet taste and eye-pleasing yellow to orange colour to children in comparison with
white-fleshed sweet potato (WFSP) (Kaguongo, 2012); hence, OFSP has reported potential role
to tackle calorific and vitamin A deficiency (VAD) malnutrition problems of children in targeted
communities.
Cassava (Manihot esculentus, Crantz) is one of the root crops with growing food and industrial
applications (Shittu et al., 2005). It has been one of the mainstays of several tropical and sub- tropical countries of the world (Shittu et al., 2005). According to FAO statistics, the world’s
cassava production had been on the increase form about 176 to 177 metric tons per year form
the year 2000 to 2013. Africa contributed between 54 and 58% of the world’s cassava within
these periods (FAO, 2014).
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Kolawole, O. O., John, N. S., Akolawole, J. S., Nduka, E. O., Orjiakor, S. N., Obiegbuna, J. E., & Odoh, E. N. (2023). Physico-Chemical and Sensory
Analysis of Instant Fufu Powder from Orange-Fleshed Sweet Potato and Cassava Starch Composite Extrudate Blends. Discoveries in Agriculture and
Food Sciences, 11(4). 01-13.
URL: http://dx.doi.org/10.14738/dafs.114.15032
Extrusion cooking of foods has been practiced over 50 years. During extrusion, thermal and
shear energies are applied to raw food materials causing structural, chemical and nutritional
transformations such as starch gelatinization and degradation, protein denaturalization, lipid
oxidation, vitamin degradation, anti-nutritional factors and phytochemicals breakdown,
formation of flavours, increase of mineral bioavailability and dietary fibre solubility (Singh et
al., 2007).
MATERIALS AND METHODS
Source of Materials
Matured OFSP tubers (carrot C and Ejumula) and cassava roots (H-226 and H-165) were
purchased form Zadok farm, Yenagoa, Bayelsa State. The raw materials were transported in a
polyethylene sac and processed. The equipment and chemicals used were of analytical grade.
Experimental Design
A Simplex-Lattice Mixture Design (MD) was used for the formulation ratio and generated six
different ratios of instant fufu composite flours which include: 90:10, 80:20, 50:50, 60:40,
70:30, and 100:0 for OFSP: Cassava starch, respectively. One hundred percent of OFSP flours
served as the control samples.
Production of OFSP Flour
The OFSP flour was produced using the method described by (Shittu et al., 2002). Three
kilograms of OFSP tuber was washed with clean water, peeled with sharp stainless knife and
re-washed. The peeled, washed potato tubers was then chipped into thin layers. The chipped
potato was dried at 70 oC for 9 h in a cabinet dryer before milling (Shittu et al., 2002). The milled
potato was sieved and packaged in air tight container for use.
Production of Cassava Starch Flour
The cassava starch flour was produced according to the method (Sriroth et al., 2000). The
cassava root was washed with clean water to remove soil, sand, and other impurities. The
cassava root was then peeled manually. The peeled root was cut and pulped with water. The
pulp was suspended in clean water, mixed properly, and allowed to stay for 6 h at room
temperature. Water used for the pulping process contained 0.05% sulphur dioxide. The slurry
was sieved and allowed to sediment before decantation to obtain the starch cake. The starch
cake was then dried at 70 oC for 15 h in a cabinet dryer to attain a moisture content of level of
10-14%. The dried starch cake was milled and sieved using a mesh size 180 micron. The starch
flour was packaged in an air tight container and kept for storage.
Production of Instant Fufu Powder
The instant fufu powder was produced according to the method described by (Odoh et al.,
2022). Each of the flour was reconstituted with metered amount of potable water; the dough
was fed into the extruder at 80 oC for 100 rpm. The resultant extrudate was further dried at 70
oC for 10 h in a cabinet dryer. The dried extrudate was crushed using a crusher; and then milled.
The OFSP and cassava starch extrudate flours were blended based the different mixture ratio
of 90:10, 80:20, 50:50, 60:40, 7:30 and 100:0; with the sample code as: ABC, DEF JKL, MNO, STU
and YZ*.
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Discoveries in Agriculture and Food Sciences (DAFS) Vol 11, Issue 4, August- 2023
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Proximate Composition Determination
The proximate composition was carried out on the instant fufu powder produced from the OFSP
and CS extrudate flours. The moisture, protein, ash, fat and crude fibre content of the samples
were determined according to the conventional standard method (AOAC, 2010) in percentage.
Carbohydrate was determined by difference.
Functional Properties Determination
The bulk density, water absorption capacity, gelation, swelling index, solubility and wettability
of the instant fufu powder samples were determined by the conventional standard methods as
described by (Onwuka, 2005).
Biochemical Composition Determination
The beta carotene, vitamin A, vitamin C, starch and sugar content of the instant fufu powder
samples were determined according to the method described by (Biswas et al., 2011) and
(AOAC, 2010), respectively.
Pasting Properties of Instant Fufu Powder
The pasting properties (peak, trough, breakdown, final and setback viscosity, pasting time and
temperature, RVA model WK 300 LAUDA was used) of the instant fufu powder samples were
determined by the conventional standard methods as described by (Onwuka, 2005).
Sensory Evaluation
The sample of the instant fufu powder were reconstituted into fufu in warm water while stirring
vigorously. The fufu samples were coded and served warm to the 20-member panels that are
identified as regular fufu consumers. The panelists evaluated for colour, flavor,
handfeel/texture, mouldability and overall acceptability using a 9-point Hedonic scale with 1
representing the least score (dislike extremely) and 9 representing the highest score (like
extremely).
Statistical Analysis of Data
All data obtained from this study were subjected to analysis of variance (ANOVA) and means
were separated using Duncan’s multiple range test at p<0.05 significant level using SPSS
software version 15.
RESULTS AND DISCUSSION
Proximate Composition of Instant Fufu Powder Blends
The proximate composition of instant fufu powder samples from OFSP and CS extrudates are
shown in Table 1. The moisture content ranged between 4.95 to 7.25%. Sample JKL (50:50)
ranked the highest with 7.25% while YZ* (control) had the least value of 4.95%, respectively.
The values obtained in this study were slightly lower than that reported by Odoh et al. (2022)
in unfermented fufu composite flour made from cassava sievate, guinea corn and unripe
plantain flour blends. The low moisture content could be attributed to the extrusion cooking
and drying effects.
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Kolawole, O. O., John, N. S., Akolawole, J. S., Nduka, E. O., Orjiakor, S. N., Obiegbuna, J. E., & Odoh, E. N. (2023). Physico-Chemical and Sensory
Analysis of Instant Fufu Powder from Orange-Fleshed Sweet Potato and Cassava Starch Composite Extrudate Blends. Discoveries in Agriculture and
Food Sciences, 11(4). 01-13.
URL: http://dx.doi.org/10.14738/dafs.114.15032
The protein contents of the instant fufu powder varied significantly (p<0.05) among each
samples. The values ranged from 3.75 to 4.63% The protein content value obtained in this study
contradicted with the outcome values of 1.14 to 2.24% reported by Deniran et al. (2022) in fufu
powders produced from cassava varieties.
The ash contents varied significantly (p<0.05) among all the samples. The ash content ranged
between 3.48 to 4.32%. The ash values obtained from this study were higher than that reported
by Obasi et al. (2018) in fufu flours produced from yellow root cassava varieties.
The fat and oil showed significant (p<0.05) difference among each other except sample ratio
90:10. The values obtained in this study agreed with the reported values of 1.33 to 2.71% by
Ogungbemi et al. (2022) in odourless fufu flour produced using different processing techniques.
The crude fibre content varied significantly (p<0.05) except sample 80:20 ratio. The values
ranged between 2.19 to 3.44%. Sample ratio 50:50 (JKL) and 80:20 (DEF) had the lowest and
highest values, respectively. The fibre values obtained in this study are higher compared to the
reported values 1.40 to 1.90% by Omosuli et al. (2017) in fufu flour produced from cassava
stored roots. The carbohydrate content of the instant fufu powder blends are not significantly
(p>0.05) different from each other. The values obtained from this study is in accordance with
the reported values 78.87 to 87.78% by Odoh et al. (2022).
Functional Properties of Instant Fufu Powder Blends
The functional properties of instant fufu powder blends from OFSP and cassava starch
extrudate flours are shown in Table 2. The bulk density and water absorption values of the
instant fufu blends significantly (p<0.05) differed with each other including the control sample
100:0 (YZ*). The values obtained for the bulk density in this study agreed with the reported
value 0.66 to 0.73 g/cm3 by Obasi et al. (2018) in fufu flours produced from different varieties
of yellow root cassava. The water absorption capacity of the samples have significant (p<0.05)
difference. The values obtained in this study corresponds with the reported values 1.61 to 4.01
g/cm3 by Obasi et al. (2018) in fufu flours produced from yellow root cassava varieties.
The gelation capacity values ranged between 3.06 to 8.78%. Sample 80:20 had the highest
value; while the control had the least gelation capacity of 3.06%. The values obtained in this
study agreed slightly with the report by Sanni et al. (2006) in quality of flash and rotary dried
fufu flour. Least gelation concentration is a measure of the minimum amount of flour or blends
of flour that is needed to form gel in a measured volume of water. The lower the values, the
better the gelling ability of the blends (Akintayo, 1999).
The values of swelling index ranged between 6.93 to 14.65 g/100g, with 70:30 having the
highest value; while YZ* had the lowest swelling index content. The high swelling index values
are within the range of values reported by Ogungbemi et al. (2022). The variation in the
swelling power indicates the degree of exposure of the internal structure of the starch present
to the action of water (Roules et al,.1993). When aqueous suspension of starch granules is
heated in excess water, the structure is disrupted due to breakage of the hydrogen bond. Water
molecules becomes linked by the hydrogen bonding to expose hydroxyl group of amylose and
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amylopectin which causes an increase in granule swelling and amylose leaching (Bemiller and
Whistler, 2009)
The solubility index ranged from 14.57 to 20.06%, with sample 80:20 having the highest value,
while sample YZ* had the lowest value, respectively. The results obtained in this study
corresponds with the reported values 9.85 to 21.90% by Akinsola et al. (2017) in OFSP
extruded pasta products. Scrichuwong et al.,(2005) stated that solubility could imply the
amount of amylose leaching out when swelling occurs, thus the higher the solubility, the higher
the amount of amylose leaching.
The values of the wettability ranged between 1.00 to 5.00 min. Sample YZ* and 60:40 had the
lowest and highest values, respectively. The values of the wettability in this study was higher
than the reported values 0.25 to 0.47 min by Akinsola et al. (2017) in OFSP extruded pasta
products. Wettability is a function of ease of dispersing flour samples in water and the sample
with the lowest wettability dissolve fastest in water (Akinsola et al., 2007)
Biochemical Properties of Instant Fufu Blends
The biochemical properties of instant fufu powder blends from OFSP and cassava starch
extrudate flour are shown in Table 3. The beta carotene of the instant fufu blends significantly
(p<0.05) differed with each other. The values ranged from 9.65 to 16.06 mg/100g. Sample YZ*
had the highest beta carotene content while 60:40 had the lowest value. The values obtained in
this study does not correspond to the reported values 0.04 to 8.04 mg/100g by Hacineza et al.
(2000) in Yellow and Orange fleshed sweet potato flours. Burgo et al. (2001) opined that the
beta carotene content varied in the intensity of coloration of the sweet potatoes.
The vitamin A content showed significant (p<0.05) difference among each other. The values
obtained from this study contradicted the values reported by Obasi et al. (2018) in fufu flours
produced form yellow root cassava varieties. The high vitamin A content in this study might be
due to the bio-fortification of OFSP extrudate flour.
The vitamin C contents showed significant (p<0.05) difference among the samples except
sample 80:20. The values obtained in this study agreed with the reported values 30.13 to 50.17
mg/100g by Hacineza et al. (2000).
The starch content of the instant fufu powder blends showed significant (p<0.05) difference
among the samples except 90:10. The values ranged between 55.31 to 63.47%. These values
agreed with the reported values 55.73 to 65.23% by Gamaliel and Joseph (2022) in OFSP
evaluation for dry matter, starch and beta carotene. This indicates that the six flour blends
evaluated could be used for industrial processing. OFSP based composite flours have been used
in many countries for making small baked goods like cakes, cookies, biscuits, buns, muffins,
doughnuts etc (Teferra et al.,2015).
The sugar content varied significantly (p<0.05). The values ranged from 4.76 to 8.65%. Sample
YZ* and 90:10 had the lowest and highest values, respectively. The values of sugar contents
were higher than that reported by (Hacineza et al. 2000) for yellow and OFSP flours. Values
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prepared from 50:50 might be more acceptable than dough from other flours. Bechoff et al.,
(2018) write that fast gelatinization of the starch paste is the attribute that fufu processor
highly appreciate. The setback viscosity of the instant fufu powder blends varied significantly
(p<0.05) except sample 90:10. The values ranged from 173.00 to 334.00 RVU with sample
50:50 and 100:0 having the highest and least values, respectively. The results obtained in this
study were higher compared to the reported values 95.54 to 129.50 RVU by Awoyale et al.
(2022) for fufu flour produced form different cassava varieties. The setback viscosity is the
point where retrogradation of starch molecules occurs. Setback value is also the difference
between final viscosity and trough viscosity. Lower setback back viscosity during the cooling
of paste indicates a better resistance to retrogradation while higher setback values are
synonymous to reduced dough digestibility and lesser resistance to retrogradation (Adebowale
et al., 2007).
The pasting temperature of the instant fufu powder blends ranged from 75.87 to 85.22oC, with
flour sample 100:0 and 50:50 having the highest and lowest values, respectively. The results
obtained in this study is synonymous to the reported values 78.78 to 81.23oC by Awoyale et al.
(2022) for fufu flour produced from different cassava varieties. The pasting temperature
measures the minimum require energy to cook a given food sample with implications for the
stability of other components and indicated energy costs (Newport Scientific, 1998). This
means that the products from 50:50, 60:40, and 90:10 flour blends might consume less energy
because of their low and statistically comparable pasting temperatures. The peak time ranged
from 4.87 to 6.96 min; with 50:50 and 100:0 having the highest and lowest values, respectively.
The values obtained in the study agreed with the reported values 6.17 to 6.95 mins by Odoh et
al. (2022) in unfermented fufu flour made from cassava sievate, guinea corn and unripe plantain
flour blends.
Sensory Evaluation of Instant Fufu Powder Blends
Table 4 shows the result of sensory evaluation carried out on the instant fufu powder blends
for colour, flavor, handfeel, mouldability and overall acceptability using a 9-point Hedonic scale.
The mean score range for colour was 5.80 to 6.25 with no significant (p< 0.05) difference among
all the samples. Samples 90:10 and 80:20 had the highest score of 6.25 each, meaning like
slightly while sample 100:0 had the lowest mean score. This low score might be due to the
brown colour. Flavor mean scores ranged from 5.90 to 6.40. Sample 80:20 and 90:10 had the
highest and lowest mean score, respectively. In terms of texture, samples have no significant
difference (p<0.05) among each other. Mouldability mean scores ranged from 4.20 to 5.75. The
lowest values was observed in sample 100:0. This lowest score might be due to the low amylose
content in the sample. The overall acceptability of the samples ranged from 5.10 to 5.70. Sample
(50:50) OFSP and Cassava starch extrudate) was preferred slightly above other samples.
CONCLUSION
The results obtained from this study have showed that cassava starch extrudate was able to
modify OFSP fufu flour to slightly liked level at formulation ratio 50:50. Thus, an addition to
instant food list especially for swallow meal as traditional way of pounding or stirring in a
boiling water to cook fufu is laborious. This would also increase the food utilization of OFSP as
it is packed with valuable nutrients.
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Table 4: Pasting Properties of Instant Fufu Powder Blends
Sampl
e
Peak
Viscosity
Trough
Viscosity
Breakdown
Viscosity
Final
Viscosity
Setback
Viscosity
Time Temperatur
e
(RVU) (RVU) (RVU) (RVU) (RVU) (Min) (
oC)
ABC 392.50±21.92
e
383.00±19.7
9
e
9.50±0.70f 591.58±30.4
0
e
208.50±10.6
0
e
6.36±0.33
b
80.88±1.27d
DEF 513.50±14.84
d
456.50±12.0
2
d
57.00±2.82d
704.00±18.3
8
d
247.50±6.36
d
5.13±0.00
cd
82.32±1.09b
c
JKL 1116.00±33.9
4
a
632.50±17.6
7
a
483.50±16.2
6
a
966.50±6.36a 334.00±11.3
1
a
4.87±0.00
d
75.87±0.10f
MNO 836.50±26.16
b
566.50±7.77b
270.00±18.3
8
b
867.00±16.9
7
b
300.50±9.19
b
4.90±0.04
d
78.27±0.03e
STU 664.50±7.77c
525.50±7.77c
139.00±0.00
c
793.00±4.24c 267.50±3.53c 5.10±0.04
cd
81.15±0.56c
d
YZ* 263.50±0.70f
251.50±2.12f
12.00±1.41e 424.50±2.12f 173.00±0.00f 6.96±0.04
a
85.22±0.03a
Data represent means of three determination ± Standard Deviation. In the same column, means
with different superscripts indicate insignificant difference (p>0.05).
Table 5: Sensory Evaluation of Instant Fufu Powder Blends
Sample Colour Flavour Handfeel Mouldability Overall acceptability
ABC 6.25±0.91b 5.90±1.20a 5.15±1.30a
5.20±1.28a 5.55±0.88ab
DEF 6.25±0.71b 6.40±1.14a
5.10±0.91a 5.35±0.87a
5.60±0.59ab
JKL 5.80±1.28b
6.05±1.31a
5.45±1.19a 5.75±1.11a
5.70±0.86ab
MNO 5.80±1.00b
5.75±0.91a
5.35±1.49a 5.60±1.04a
5.45±0.88ab
STU 9.0±1.11a
5.65±1.49a
5.45±1.27a 5.55±1.43a
5.60±0.75ab
YZ* 5.85±0.93b 6.15±1.03a
4.30±1.13b 4.30±1.03b
5.10±0.44b
Data represent means of three determination ± Standard Deviation. In the same column, means
with different superscripts indicate insignificant difference (p>0.05).
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Kolawole, O. O., John, N. S., Akolawole, J. S., Nduka, E. O., Orjiakor, S. N., Obiegbuna, J. E., & Odoh, E. N. (2023). Physico-Chemical and Sensory
Analysis of Instant Fufu Powder from Orange-Fleshed Sweet Potato and Cassava Starch Composite Extrudate Blends. Discoveries in Agriculture and
Food Sciences, 11(4). 01-13.
URL: http://dx.doi.org/10.14738/dafs.114.15032
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