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Mokemiabeka, S., Dhellot, J., Kobawila, S.C., Diakabana, P., Ntietie Loukombo, R.N., Nyanga-Koumou, A.G. and Louembe, D. (2011) Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves during the Fermentation to Produce Ntoba mbodi. Advance Journal of Food Science & Technology, 3, 418-423.

has been cited by the following article:

• TITLE: White Gold: Cassava as an Industrial Base

  AUTHORS: Nyerhovwo J. Tonukari, Nyerhovwo J. Tonukari, Theresa Ezedom, Chinoye C. Enuma, Samson O. Sakpa, Oghenetega J. Avwioroko, Linda Eraga, Enovwo Odiyoma

  KEYWORDS: Cassava (Manihot esculenta), Flour, Starch, Diverse Applications, Industrial Base

  JOURNAL NAME: American Journal of Plant Sciences, Vol.6 No.7, April 20, 2015

  ABSTRACT: A great number of production sectors in Africa that make use of maize, rice and wheat starches have carried out several experiments on cassava (Manihot esculenta) flour and starch, and found them to be potentially valuable substitutes. The benefits ranged from being a human staple food, constituent of animal feeds, and raw material in food processing, textile, pharmaceutical, detergent, alcohol and plastic industries to production of confectioneries like bread, spaghetti and chinchin. The vast availability of this “white gold” in most African countries can be explored in order to fully maximize its potential as an industrial base for interested entrepreneurs.