Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots
Roasted and granulated cassava roots flour, known as 'rale' in the south of Mozambique, is a common meal in sub-Saharan Africa and is consumed reconstituted with hot or cold water. In this work, analysis of rale was carried out with the aim of understanding what determines the agglomeration properties. Rale is agglomerated roasted cassava flour with about 95% of starch gelatinized. The pre-gelatin