Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun

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Authors

  • B. S. Agarkar
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • P. N. Satwadhar
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • V. D. Pawar
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • R. B. Kshirsagar
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN

Abstract

Cassava (Monihot escaulenta Crantz) is a staple food in South India and contributes significantly to ttie world food supply. This crop ranks second next to potato in the tuber crop production in India. Cassava has a short shelf life and therefore processing is essential. Subramanyan reported that flour can be made into porridge by mixing with water. Some times it is mixed with ice before cooking. Often this flour is used to make traditional Indian foods such as chapathi, uppuma, puttu, idii and dosa.

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Published

2004-11-01

How to Cite

Agarkar, B. S., Satwadhar, P. N., Pawar, V. D., & Kshirsagar, R. B. (2004). Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun. The Indian Journal of Nutrition and Dietetics, 41(11), 490–493. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6487

Issue

Volume 41, Issue 11, November 2004

Section

Original Articles

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