ReviewJournal of food science and technology2019
Progress in research and applications of cassava flour and starch: a review.
Review in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
29 citing papers in PubMed, 197 citations in OpenAlex.
- Development and Characterization of Reinforced Flexible Packaging Based on Amazonian Cassava Starch Through Flat Sheet Extrusion.Polymers · 2026Article
- Integrated omics analysis on organic fertilizer-mediated regulation of starch synthesis in cassava.Frontiers in plant science · 2026Article
- Genome-Wide Identification and Expression Analysis ofPlants (Basel, Switzerland) · 2025Article
- Carbon Membranes Derived from Natural Polymer Precursors: Fundamentals, Developments, and Perspectives for Pervaporation Desalination.Membranes · 2025Review
- Enhanced Cassava Flour Quality to Improve the Cassava Bread by Attibutes Yeast Fermentation.Food science & nutrition · 2025Article
- Review
- Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava Starch.Foods (Basel, Switzerland) · 2024Article
- Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS.Foods (Basel, Switzerland) · 2024Article
- Processing and Utilization Technology of Root and Tuber Food.Foods (Basel, Switzerland) · 2024Article
- Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies.Nutrients · 2024Review
- Tapioca Starch Improves the Quality ofFoods (Basel, Switzerland) · 2024Article
- Variability of amylose content and its correlation with the paste properties of cassava starch.PloS one · 2024Article
- Effect of Edible Coatings of Cassava Starch Incorporated with Clove and Cinnamon Essential Oils on the Shelf Life of Papaya.Membranes · 2023Article
- Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Foods (Basel, Switzerland) · 2023Article
- Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations.Plants (Basel, Switzerland) · 2023Article
- Solid-state fermentation of cassava (Manihot esculenta Crantz): a review.World journal of microbiology & biotechnology · 2023Review
- Preparation, Physicochemical Properties, and Structural Characterization of Resistant Starch-Aspirin-Loaded Microspheres.Medical science monitor : international medical journal of experimental and clinical research · 2023Article
- Utilisation of cassava as energy and protein feed resource in broiler chicken and laying hen diets.Tropical animal health and production · 2023Review
- Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.Foods (Basel, Switzerland) · 2023Article
- Pseudo high-frequency boosts the generalization of a convolutional neural network for cassava disease detection.Plant methods · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze-thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.