Influence of Experimental Conditions and Size on Water Absorption Capacity and Water Solubility Index of Cassava Root Starch (Manhiotesculenta Cranz) cv Bonoua

Abstract

Cassava is an important source of starch, and flour. Indeed, several studies have shown that cassava bread starch has contributed considerably to the cassava industrial revolution, mainly in Nigeria and Ghana (Sanni et al, 2006), and offers enormous potential in the other countries of the subregion. -region. The product has been found to be suitable for making cakes, cookies, donuts and breads, whether or not added to other flour, as well as main courses (Amani and Kamenan, 2003). The transformation of