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Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends
Iwe MO, Okereke GO and Agiriga AN
Starches obtained from five selected improved cassava species (NR 93/0199, TMS 96/0304, TMS 98/0581, TMS 92/10326, TMS 98/12123) were chemically modified by oxidation, acetylation and acid-thinning. Baking potentials of these starches were investigated. Acetylated starches significantly (p<0.05) gave the highest values in specific volume (10.25 ml/g). Acid-thinned starches significantly (p<0.05) yielded the lowest values in specific volume (2.92 ml/g). Oxidized starches maintained the least positions in some sensory properties – aroma (6.60), and general acceptability (6.62). TMS 96/0304 significantly (p<0.05) had the lowest value in specific volume (5.54 ml/g). Highest values were obtained in specific volume (6.82 ml/g) for NR 93/0199 as well as for TMS 98/12123 among the cassava species. Although the different modification methods and cassava species showed no significant (p>0.05) effects on the sensory properties of the wheat/cassava starch bread samples, the native starches and TMS 98/0581 had the highest scores for general acceptability.