Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch ( Manihot esculenta ) and Some Legumes ( Arachis hypogaea , Vigna unguiculata , and Glycine max ).
Marie Madeleine Nanga NdjangMathilde Julie KlangBilkissou NjapndounkeMarius Edith Kouam FokoJean Roger DongmoMichael Hermann Kengne KamdemJordan Lembe TongaEdwin Mpho MmutlaneDerek Tantoh NdintehEugenie KayitesiFrançois Ngoufack ZambouPublished in: Foods (Basel, Switzerland) (2023)
The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.