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dc.contributor.authorEggleston, G.
dc.contributor.authorOmoaka, P.
dc.date.accessioned2019-12-04T11:24:57Z
dc.date.available2019-12-04T11:24:57Z
dc.date.issued1994
dc.identifier.citationEggleston, G. & Omoaka, P. (1994). Alternative breads from cassava flour. In F. Ofori and S. Hahn (Eds.), Proceedings of the 9th Symposium of the International Society for Tropical Root Crops (ISTRC-AB), 20-26 October, 1991. Accra, Ghana: IITA, (p. 243-248).
dc.identifier.isbn978-131-004-4
dc.identifier.urihttps://hdl.handle.net/20.500.12478/4494
dc.description.abstractNew and alternative nutritious breads, can be produced from cassava flour fortified with 20% raw or roasted soy flour using locally available margarine with egg white, together or without xanthan gum. Margarine with egg white, increased control loaf volumes by 29%; the subsequent addition of xanthan increased oven rise and volumes by 35%. Margarine, and more significantly, egg white reduced the extent of starch gelatinization and solubilization in the bread, rendering them less gummy. Loaf volume also depends on cassava variety- flours with relatively low diastatic activity depend on the moisture content of the harvested tuberous root. The breads are acceptable to Nigerian consumers, and have good keeping qualities.
dc.description.sponsorshipDirectorate-General for Development Cooperation and Humanitarian Aid, Belgium
dc.language.isoen
dc.language.isofr
dc.subjectCassava
dc.subjectFlours
dc.subjectEgg White
dc.subjectTechnology
dc.subjectNutrition
dc.titleAlternative breads from cassava flour
dc.typeConference Paper
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryGhana
cg.authorship.typesCGIAR single centre
cg.iitasubjectFood Security
cg.iitasubjectCassava
cg.iitasubjectNutrition
cg.iitasubjectAgribusiness
cg.iitasubjectPlant Production
cg.accessibilitystatusLimited Access
local.dspaceid100744


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