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From

Shelf-Life Extension of Fresh Cassava (Manihot Esculenta Crantz) Roots by Starch Gel Coating and Edible Materials

Adjouman Yao Désiré, Konan Amoin Georgette, Adou Marc, Doh Amenan Aline, Tetchi Fabrice Achille, Amani N’Guessan Georges

Journal of Food and Nutrition Research. 2023, 11(10), 621-629 doi:10.12691/jfnr-11-10-3
  • Figure 1. Appearance of unbleached and uncoated cassava roots
  • Figure 2. Appearance of bleached cassava roots coated with the formulation of starch, 20% Garcinia kola oil and 5 % coconut microfibre
  • Figure 3. Appearance of bleached cassava roots coated with the formulation of starch, 40% Garcinia kola oil and 0% coconut microfiber
  • Figure 4. Evolution of weight losses of cassava roots during storage.
  • Figure 5. Evolution of dry matter content of cassava roots
  • Figure 6. Evolution of cassava root firmness.
  • Figure 7. Evolution of colour parameters of cassava roots during storage