Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1360
Title: Fufu flour technology
Authors: Yakubu, M.
Nketia, S.
Tortoe, C.
Keywords: Fufu flour
Technology
Ghana
Issue Date: 2019
Publisher: Council for Scientific and Industrial Research, Food Research Institute
Abstract: The fufu flour technology helps reduce post-harvest losses of yams, cassava, plantains and cocoyams. This technology presents a more convenient way of having fufu available in all countries across the globe. It makes transportation easier and more convenient. The technology also presents a less laborious and time saving way of preparing fufu. Preparing fufu using flours are more hygienic and safer than the traditional way of preparing the delicacy. These advantages have caused the market demand for fufu flours to increase each year within the past ten years
URI: https://csirspace.foodresearchgh.site/handle/123456789/1360
Appears in Collections:Food Research Institute

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