... as the frying temperature and time increased. The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability. Research limitations/implications There are scanty information/published works on physicochemical and sensory characteristics...

...Esther Gyedu‐Akoto; Damian Laryea Purpose The aim of this paper is to promote the local consumption of cassava through its utilization in baked products such as cocoa powder‐based biscuits. Design/methodology/approach Wheat flour was substituted with cassava flour at different levels – 0, 20...