Engineering Research to Improve Cassava Processing Technology
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Oladele Peter Kolawole
Cassava is an important food crop, and equipment development for processing it in the developing world requires more research as industrial processing of cassava is still limited. Research efforts made by local engineers need scientific improvement to meet the Millennium Development Goals (MDGs), aimed at poverty reduction over a stipulated period of time with globally defined measurable indicators of progress. The World Summit on Sustainable Development (WSSD), the Report of the Commission for Africa (popularly referred to as the Tony Blair Report), and the New Partnership for African Development (NEPAD) are targeted at re-positioning Africa in the world economy. The need for rapid cassava processing equipment and new equipment development to significantly improve stages involved in its production process is highlighted in this paper.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Critical Review
- Whey Protein Isolate-Starch System- A Critical Review
- Shorter Communication
- Yeast Inactivation in Fresh Apple Juice by High Pressure Nitrous Oxide
- Engineering Research to Improve Cassava Processing Technology
- Article
- Some Physical and Mechanical Properties of Kiwifruit
- The Development and Evaluation of a Four-roller Flour Mill with Parallelogram Configuration
- Use of Response Surface Methodology to Study the Influence of Water Content and Air Pressure on Cake Batter Quality
- Dehydration Characteristics of Cauliflower
- Some Physical and Mechanical Properties of Garlic
- Forced Air Precooling Studies of Perishable Food Products
- Optimization of Enzyme Assisted Processes for Extracting and Hydrolysing Corn Proteins Aiming Phenylalanine Removal
- Chemical Constituents, Antioxidative and Antimicrobial Activities of Essential Oil and Oleoresin of Tailed Pepper (Piper Cubeba L)
- Rapid Determination of Intact Sardine Fat by NIRS Using Surface Interactance Fibre Probe
