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    Effect of cassava flour variety and concentration on bread loaf quality

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    U90ArtAlmazanEffectInthomNodev.pdf (844.2Kb)
    Date
    1990
    Author
    Almazan, A.
    Type
    Journal Article
    Metadata
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    Abstract/Description
    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.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/4962
    IITA Subjects
    Food Security; Cassava; Plant Breeding; Plant Production; Value Chains
    Agrovoc Terms
    Cassava; Flour; Clones; Bread; Physicochemical
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Journal and Journal Articles5283
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