Why MOCAF (modified cassava flour) has higher starch digestibility than native cassava flour?

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Does the bread-making process lead to a sufficient reduction in lectin activity of bean flour to guarantee food safety?

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I m looking for CRM of Rice Leaf and root. Is it available in market?

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We have done extrusion on acorn flour and it resulted in a significant increase in crude proteins, I would like to know the reason of incresing?

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Humidity/moisture affects solubility in cassava/tapioca starch??

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Chinaza Godswill Awuchi

Check https://www.sciencedirect.com/science/article/pii/S2666154320300028

https://www.researchgate.net/publication/285222642_Cassava_flour_and_starch_as_differentiated_ingredients_for_gluten_free_products

Also check https://www.tandfonline.com/doi/pdf/10.1080/10942910902934090

https://www.scielo.br/j/babt/a/DHTpkmhXbnSYkyMLgYkdGGF/?lang=en&format=pdf

Kiprotich Kiptum

This is because of the ingredients added during the feed formulation.