Utilization of Starch in Food and Allied Industries in Africa: Challenges and Prospects
| dc.contributor.author | AKEEM OLAYEMI RAJI | |
| dc.date.accessioned | 2024-06-12T16:00:59Z | |
| dc.date.available | 2024-06-12T16:00:59Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | The shortage of food supply has affected the food situation in most developing tropical countries, resulting into a high incidence of hunger and malnutrition. This has also affected the attainment of self sufficiency in starch production for food, pharmaceutical and industrial usage. The review critically appraised the challenges that food and allied industries are facing on the utilization of starch as their major raw material. Information on various conventional and non conventional starch sources were provided, starch forms, properties and recent advances in starch modification methods were discussed. Starch applications in food and allied industries were mentioned and various challenges facing common starch sources were stated. Possibly, utilization of unconventional lesser known crops as starch sources might broadening the present narrow commonly cultivated starch sources, while value addition and good agricultural practices might improve the productivity of conventional starch sources | |
| dc.identifier.citation | Raji, A. O. (2020). Utilization of starch in food and allied industries in Africa: Challenges and prospects. Innovation in the food sector through the valorization of food and agro-food by-products. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/1368 | |
| dc.language.iso | en | |
| dc.publisher | IntechOpen | |
| dc.title | Utilization of Starch in Food and Allied Industries in Africa: Challenges and Prospects | |
| dc.type | Article |