Cassava Flour | List of Frontiers open access articles

Original Research

Published on 26 Nov 2020

Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients

in Food Chemistry

Yayuan Zhang
Lei Nie
Jian Sun
Yan Hong
Huabing Yan
Mingjuan Li
Xiangrong You
Ling Zhu
Fang Fang

Frontiers in Nutrition

doi 10.3389/fnut.2020.598960

6,633 views
23 citations

Original Research

Published on 28 Aug 2023

The notorious daredevils: potential toxic levels of cyanide and heavy metals in cassava flour sold in selected markets—taken Oke Ogun Community, Oyo State as an example

in Agro-Food Safety

Omotoso Ayodele Jacob
Omotoso Elizabeth Anuoluwa
Morufu Olalekan Raimi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1165501

10,605 views
11 citations

Technology Report

Published on 28 Sep 2022

Estimation of starch content in cassava based on coefficient of reflection measurement

in Food Characterization

Temitope Odedeyi
Ismail Rabbi
Clive Poole
Izzat Darwazeh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.878023

6,247 views
15 citations

Original Research

Published on 17 Feb 2022

Processors' Experience in the Use of Flash Dryer for Cassava-derived Products in Nigeria

in Sustainable Food Processing

Makuachukwu Gabriel Ojide
Suraju Adegbite
Thierry Tran
Luis Alejandro Taborda
Arnaud Chapuis
Simon Lukombo
Edmond Totin
Murat Sartas
Marc Schut
Luis Augusto Becerra Lopez-Lavalle

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.771639

8,932 views
7 citations

Systematic Review

Published on 24 Apr 2025

Safety of cassava and cassava-based products: a systematic review

in Nutrition and Sustainable Diets

Ambang Tatianne Forkum
Alang Ernest Wung
Mark Tata Kelese
Che Myra Ndum
Alvin Lontum
Emmanuel Berinyuy Kamga
Melaine Nyuyfoni Nsaikila
Patrick Mbah Okwen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1497609

7,858 views
11 citations

Original Research

Published on 03 Feb 2026

In vitro evaluation of bio-fortification effects on the nutritional quality, toxicological safety, and antioxidant of cassava (Manihot esculenta) flour, and environmental safety of processing water, using natural additives

in Nutrition and Food Science Technology

Tasahil S. Albishi
D. Adaigho
Nashi K. Alqahtani
Rokayya Sami
Hilary Uguru
Mahmoud Helal
Shatha H. Alaoufi
Mohammed Saeed Alkaltham
D. Osiga-Aibangbee
G. I. Okolotu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1731737

1,098 views

Articles

Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients

The notorious daredevils: potential toxic levels of cyanide and heavy metals in cassava flour sold in selected markets—taken Oke Ogun Community, Oyo State as an example

Estimation of starch content in cassava based on coefficient of reflection measurement

Processors' Experience in the Use of Flash Dryer for Cassava-derived Products in Nigeria

Safety of cassava and cassava-based products: a systematic review

In vitro evaluation of bio-fortification effects on the nutritional quality, toxicological safety, and antioxidant of cassava (Manihot esculenta) flour, and environmental safety of processing water, using natural additives