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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).
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