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https://csirspace.foodresearchgh.site/handle/123456789/992| Title: | Quality control during production of high quality cassava flour and specification for cassava roots, cassava wet cake and HQCF: training manual |
| Authors: | Vowotor, K. A. Komlaga, G. A. Tortoe, C. Oduro-Yeboah, C. Gyato, C. Baidoo, E. A. Kudjawu, B. D. Glover-Amengor, M. Mensah, B. A. |
| Keywords: | Training manual;High quality cassava flour;Quality control;Cassava roots;Production;Cassava wet cake;Ghana |
| Issue Date: | 2009 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| Abstract: | This manual highlights the quality controls for the production and product specification for cassava roots, cassava wet cake and High Quality Cassava Flour (HQCF) for the medium to large scale cassava processor under the Cassava: Adding Value in Arica (C:AVA) Project. It is expected that by following the qualitv control measures for the production steps and product specifications as stated in the manual, medium to large scale cassava processors will be in the position to meet international quality standards |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/992 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Quality_Control_Production_High_Quality_Cassava_Flour_Specification_Cassavaroots_Training_Manual.pdf Restricted Access | 9.02 MB | Adobe PDF | View/Open Request a copy |
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