Sour cassava starch is produced in Colombian rural areas by traditional small-scale technology, which includes a 20-30 days fermentation stage. A study was carried out with the purpose of analyzing the fermentation mechanisms, in an attempt to shorten the above mentioned step. Samples taken from five plants and produced by acid treatment in the laboratory, were evaluated. Results showed that lactic acid bacteria and yeast are involved. Sweet, sour, and acid-treated starches showed differences in molecular weights and in the surface appearance, under SEM. Although acid-treated and sour starches showed similar amylogram curves, only the latter produces good specific volume and crumb structure in a baked product called "pan de yuca."

Two texture profile panels and two panel leaders were trained in the General Foods Sensory Texture Profiling Technique in Colombia using Colombian foods as reference points on the standard rating scales. The texture profiling technique adapted to Colombian conditions very successfully. The trained texture profile panel is now playing an essential part in the development of protein‐fortified staple foods of acceptable textural quality for Colombia.

Changes that occurred during the storage of fresh cassava roots and their effect upon acceptability of the roots both for human consumption as a fresh vegetable and for animal feed purposes are reported. During storage there was a rapid accumulation of total sugars accompanied by a small decline in starch content. In those roots showing internal discolouration and deterioration the percentage of sucrose declined very dramatically. Although roots softened during storage they required a longer cooking time for human consumption. In most cases roots remained of acceptable eating quality over an eight-week period although none of the stored roots were as good as freshly harvested roots. All stored roots had a sweet flavour and frequently an uneven texture not present in fresh roots. Cassava intake by pigs was lower for stored than for freshly harvested roots: this reduction was more marked for sweet than for bitter varieties which suggests that hydrocyanic acid content is not the only factor limiting consumption, texture and organoleptic changes may also be important. Despite all the changes that occurred during storage the feeding quality of cassava meal in rat feeding trials was not noticeably affected, thus for practical purposes the preparation of cassava meal for diets for domestic animals, notably chicken and pigs, might eliminate the limitations observed in texture and eating quality of stored roots.

Procedures for preparing texturized cottonseed protein and isolate. In either case the free gossypol is effectively reduced. Further work is in progress especially on cottonseed protein isolate.

A comniercially available extrusion cooker was successfully used to produce pre-cooked corn flours for use in making arepas, a thick unsalted unleavened corn cake worked by hand into small patties and. then roasted. Sixteen trials were run and eight flour samples were obtained that formed a consistent dough that was easy to shape into arepas. The arepas were roasted and observed from l-20 hr afterwards and no change was noted in sensory or textural properties. This extrusion cooker can be used for elaborating pre-cooked corn flour for arepa production.