alexa Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends

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Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends

Starch is abundant in such staple foods as potatoes, wheat, cocoyam, yam, maize, rice and cassava. Cassava starch is easy to extract using a simple process with limited capital. Advantages of cassava starch includes high level of purity, excellent thickening characteristics, neutral (bland) taste, desirable textural characteristics and relative cheap source of raw material that can surpass the properties offered by other starches from wheat, maize, potatoes and rice. Many improved cassava cultivars with relatively high dry matter and starch contents have been developed in Nigeria by the National Root Crops Research Institute (NRCRI) Umudike and the International Institute of Tropical Agriculture (IITA) Ibadan. Native or unmodified starches have limited usage, due to their inherent weakness of hydration, swelling and structural organization. To enhance viscosity, texture and stability among many food and nonfood industrial applications, starches and their derivatives are modified by chemical, physical and biotechnological means. Modified starches are prepared by physically, chemically or enzymatically treating native starches thereby changing properties of the starches.

 
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