1. © The Author(s) 2015. Published by Science and Education Publishing.
Table 4. Swelling Power of cassava starch mushroom (P.pulmonarius) Flour blends
Flour Blends
Temperature
CS(%)
100 90 80 70 60
0oC
MS(%) 10 20 30 40 50
3.00a±0.02
2.80b±0.22
2.35d±0.14
2.21e±0.01
2.63c±0.01
5.24a±0.06
4.62b±0.00
3.74d±0.15
3.45e±0.05
3.90c±0.21
12.47a±0.01
11.92b±0.02
11.37c±0.31
10.29e±0.02
11.19d±0.24
20.67a±0.02
18.16b±0.11
17.73c±0.76
16.76d±0.13
17.76c±0.02
27.40a±0.10
25.75b±0.04
24.23c±0.01
22.61d±0.02
24.17c±0.24
Values with the same superscript letters within a row are not significantly (p<0.05) different.
CS= Cassava Starch
MS= Mushroom Flour.
Ojo M.O. et al. Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius)
Flour Blends. American Journal of Food Science and Technology, 2017, Vol. 5, No. 1, doi: /ajfst-5-1-3
© The Author(s) Published by Science and Education Publishing.