Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs
The aim of this study is to make a comprehensive review on the development of extruded snacks which involved the review on current research development on extruded snacks, the application of modified cassava flour (MOCAF) in food formulation and the utilisation of selected herbs and spices in food a...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47283/ http://eprints.usm.my/47283/1/MUHAMMAD%20WIRAWAN%20MOHD%20MOKHTAR.pdf |
| _version_ | 1848880829437050880 |
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| author | Mokhtar, Muhammad Wirawan Mohd |
| author_facet | Mokhtar, Muhammad Wirawan Mohd |
| author_sort | Mokhtar, Muhammad Wirawan Mohd |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The aim of this study is to make a comprehensive review on the development of extruded snacks which involved the review on current research development on extruded snacks, the application of modified cassava flour (MOCAF) in food formulation and the utilisation of selected herbs and spices in food application. Cassava roots are known to have a high durability characteristics, albeit easily perishable and contain high cyanide content. The simplest way to tackle this problem is by processing the cassava roots into Modified Cassava Flour (MOCAF) as to reduce the moisture content and to remove the cyanide content. The MOCAF processing steps involved peeling of the root’s skin, fermentation, drying and milling. MOCAF portrays some similar characteristics to wheat flour, except it is a gluten-free. This similarities rise up an idea of substitution to MOCAF as the base ingredients in extruded snack food formulation. However, development of MOCAF-based extruded snack alone may perceived as an unhealthy food as it is low in some important nutrients such as vitamins and minerals. |
| first_indexed | 2025-11-15T18:09:21Z |
| format | Monograph |
| id | usm-47283 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:09:21Z |
| publishDate | 2020 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-472832020-09-14T07:14:32Z http://eprints.usm.my/47283/ Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs Mokhtar, Muhammad Wirawan Mohd T1-995 Technology(General) The aim of this study is to make a comprehensive review on the development of extruded snacks which involved the review on current research development on extruded snacks, the application of modified cassava flour (MOCAF) in food formulation and the utilisation of selected herbs and spices in food application. Cassava roots are known to have a high durability characteristics, albeit easily perishable and contain high cyanide content. The simplest way to tackle this problem is by processing the cassava roots into Modified Cassava Flour (MOCAF) as to reduce the moisture content and to remove the cyanide content. The MOCAF processing steps involved peeling of the root’s skin, fermentation, drying and milling. MOCAF portrays some similar characteristics to wheat flour, except it is a gluten-free. This similarities rise up an idea of substitution to MOCAF as the base ingredients in extruded snack food formulation. However, development of MOCAF-based extruded snack alone may perceived as an unhealthy food as it is low in some important nutrients such as vitamins and minerals. Universiti Sains Malaysia 2020-07 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/47283/1/MUHAMMAD%20WIRAWAN%20MOHD%20MOKHTAR.pdf Mokhtar, Muhammad Wirawan Mohd (2020) Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs. Project Report. Universiti Sains Malaysia. (Submitted) http://ethesis.usm.my:8080/jspui/ |
| spellingShingle | T1-995 Technology(General) Mokhtar, Muhammad Wirawan Mohd Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs |
| title | Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs |
| title_full | Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs |
| title_fullStr | Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs |
| title_full_unstemmed | Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs |
| title_short | Development Of Extruded Food Snack Using Modified Cassava Flour (Mocaf) With Addition Of Local Herbs |
| title_sort | development of extruded food snack using modified cassava flour (mocaf) with addition of local herbs |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/47283/ http://eprints.usm.my/47283/ http://eprints.usm.my/47283/1/MUHAMMAD%20WIRAWAN%20MOHD%20MOKHTAR.pdf |