Evaluation Of Cassava Bread Quality Produced With Modified Maize Starch And Pre-Gelatinized Cassava Flour
ABSTRACT
The cassava tubers of' TMS 419 and NR 8082 were properly
processed into hour. ihe lflaitd' ei'am were also processed into starch and
some quantities ot' the maize starch were mod i lied. l'he t\\ o varietiesof
cassava flours and the starch were used in the baking of bread and the quality
of bread produced were compared. In the proximate analysis. results ohtaiiied
showed that the gelatinized samples Of' TMS 419 and NR 8082 had higher values
ihaii the ungelatinized samples. apart fl'om the crude fibre content, and the
carbohydrate coiiteiit. In the functional analysis. the results obtained showed
that the modified starch and the gealatinizecl samples of' TN4S 419 had higher
values than the unmodified starch and the uiigelat in ized samples. apart from
the oil absorption capacity and the wettabil ity contents. \Iso in the
anti-nutritional composition. the results obtained showed that the gelatinized
saiiiples o 'l'MS 419 and NR 8082 hart lower values than the ungclatinizecl
samples. In the sensoi'v evaluation, the results obtained showed that the
gelatinized samples of the baked bread \ere niore accepted by the panelists
than the ungelatinized baked bread.
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ELEZIE, A (2021). Evaluation Of Cassava Bread Quality Produced With Modified Maize Starch And Pre-Gelatinized Cassava Flour. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-cassava-bread-quality-produced-with-modified-maize-starch-and-pre-gelatinized-cassava-flour-7-2
A, ELEZIE. "Evaluation Of Cassava Bread Quality Produced With Modified Maize Starch And Pre-Gelatinized Cassava Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Dec. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-cassava-bread-quality-produced-with-modified-maize-starch-and-pre-gelatinized-cassava-flour-7-2. Accessed 23 Nov. 2024.
A, ELEZIE. "Evaluation Of Cassava Bread Quality Produced With Modified Maize Starch And Pre-Gelatinized Cassava Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-cassava-bread-quality-produced-with-modified-maize-starch-and-pre-gelatinized-cassava-flour-7-2 >.
A, ELEZIE. "Evaluation Of Cassava Bread Quality Produced With Modified Maize Starch And Pre-Gelatinized Cassava Flour" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-cassava-bread-quality-produced-with-modified-maize-starch-and-pre-gelatinized-cassava-flour-7-2