The present research was carried out to study some functional properties of seven local flours (Agbablé3, Bonoua2, Bondoukou4, Boufouh3, Boufouh4, Soclopouopo3, Totoba2) cassava (Manihot esculenta Crantz) varieties. The functional properties (hydrated density, apparent density, porosity, water absorption capacity, oil absorption capacity, hydrophillipophil ratio, water solubility index, emulsion capacity, foam capacity, wettability, gelatinization temperature, blue value index) of were evaluated. | Assessment of functional properties flours from seven local varieties of cassava Manihot esculenta Crantz consumed in côte D ivoire
