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Characterisation of flow properties of foutou and foufou flours, staple foods in West Africa, using the FT4 powder rheometer
- Gnagne, E. H., Petit, J., Gaiani, C., Scher, J., Amani, G. N.
- Journal of food measurement & characterization 2017 v.11 no.3 pp. 1128-1136
- flour, plantains (fruit), powders, rheometers, staple foods, Western Africa
- Flowability and fluidisation of plantain-based flours from three varieties (Orishele, Corne 1, and French 2) were assessed using FT4 powder rheometer. Studied powders exhibited good flowing and fluidisation properties with little differences attributable to variety type. Foutou flours constituted by larger particles with a low proportion of fine particles were more compressible than foufou flours. Foufou flour of Orishele had the better flowability and was the most fluidisable because of its high content in large particles of relatively convex and angular shape. Foutou flour of Corne 1, containing more small particles, was slightly less flowing and fluidisable than other flours.