ABSTRACT

Starches were extracted from maize, millet and cassava and modified using oxidation, acid thinning and acetylating methods. Some functional properties such as bulk density, water absorption capacity, swelling index, solubility in water, wettability and 1east gelation capacity of both the modified and native starches were determined. Bread was baked from wheat/maize composite flours (70:25% ratio) using 5% each of oxidated, acid-thinned and acetylated millet, maize arid cassava starches. Quality parameters such as weight, specific gravity, width, length and height of the baked bread and dough were determined. Sensory evaluation studies wee also conducted on the loaves of bread. From the results obtained, the percentage yield of starches from maize, millet and cassava were 56%, 64.7% and 17.5% respectively. Different modification treatments affected the percentage recovery of the modified starches. Modification treatment as well as source of starch affected the functional properties of the starches. Incorporation of treated cassava starch into wheat/maize composite flours increased the sensory quality of the bread produced.