Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties.

ABSTRACT: Freshly harvested cassava has a tendency to deteriorate rapidly in its physiological properties after harvest. Therefore, cassava is often processed using a number of unit operations in order to derive a stable, storable product of acceptable eating quality. Among the unit operations employed, drying is considered as one of the oldest and most important process in arresting deterioration of cassava. In recent times, more researchers are considering foam mat drying as a drying technique for tuber or root crops, although the technique is used, ideally, for fruit juices and dairy. Cassava foam production from white and yellow cassava varieties has been optimized in our previous work [1]. Our data were procured from experimentally measuring mass of cassava foams of white and yellow cassava var

SUBMITTER: Ayetigbo O 

PROVIDER: S-EPMC8193113 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature