INNOVATIONS IN FUFU PRODUCTION BY USE OF MEDIA pH

This book is about solving the challenges associated with fufu production especially in the aspect of fermentation. The long period (3-5 days) usually undergone during fermentation of cassava into fufu was abridged through innovations by processing cassava tubers (Manihot esculenta) first into cassava flour and deploying media of specific pH in cooking the flour into a safe, palatable and acceptable ready-to-eat (RTE) fufu product.

Autorentext

Okoronkwo Emmanuel N. is a Chief Lecturer in the Department of Food Science and Technology, Akanu Ibiam Federal Polytechnic Unwana, Afikpo, Ebonyi State, Nigeria. With over 18 years of experience in classroom and field researches, he has over 45 publications including innovative texts like this book.