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What is Cassava and Corn Flour in Snack Production about?

This document summarizes a study that investigated the effects of substituting cassava and corn flour for wheat flour in cassava leaf snacks. Cassava leaves are a nutritious vegetable but often considered inferior. Processing them into snacks could increase their value. The study substituted cassava and corn flour for wheat flour at levels of 15%, 30%, and 45%. It analyzed the physical and chemical properties of the resulting snacks. Results showed that substituting cassava and corn flour up to 45% produced

Author

Manoj Sahu

Language

EN