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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/544
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dc.contributor.authorAnkrah, E. K.-
dc.contributor.authorEyeson, K. K.-
dc.contributor.authorLartey, B. L.-
dc.contributor.authorAta, J. K. B. A.-
dc.contributor.authorAmoa-Awua, W. K.-
dc.contributor.authorOsei-Yaw, A.-
dc.date.accessioned2017-10-25T09:08:51Z-
dc.date.available2017-10-25T09:08:51Z-
dc.date.issued1979-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/544-
dc.description.abstractCassava root tubers (Ankra variety) were coated with 20, 30 and 40 per cent concentrations of lime suspension and stored at ambient temperature. On the ninth day of storage, the control sample and the treated tubers were found to have deteriorated. No significant changes were observed in the moisture and starch contents but there was an increase in the reducing sugar level whilst the acidity fell at the end of the storage trialen_US
dc.language.isoenen_US
dc.publisherCouncil for Scientific and Industrial Research (CSIR),Food Research Institute, Ghanaen_US
dc.subjectShelf lifeen_US
dc.subjectCassavaen_US
dc.subjectRoot tubersen_US
dc.subjectLime suspensionen_US
dc.subjectGhanaen_US
dc.titleThe shelflife of cassava root tubers coated with lime suspensionen_US
dc.typeTechnical Reporten_US
Appears in Collections:Food Research Institute

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