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Effect of cassava flour variety and concentration on bread loaf quality
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Cassava flour from 12 clones was baked into bread loaves at 10, 20, 30, and 40% substitution. Loaves were rated according to volume, color and character of crust, texture and grain, crumb color, and taste. Total scores of all quality parameters measured for each clone decreased as the amount of cassava flour was increased. Total scores at each concentration also varied depending on the cassava variety used (P=0.001). Variations in volume, taste, crust color and character, and crumb color at each concentration of the clones were also very significant (p<0.001). There was no correlation among various physiocochemical properties of the cassava flour and bread quality. Cyanide concentration in the bread depended on the cassava variety and on the percentage substituted.