alexa Production and Evaluation of Bread Made from Modified C
ISSN: 2168-9881

Agrotechnology
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Research Article

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

Iwe MO1*, Okereke GO1 and Agiriga AN2
1Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267 Umuahia, Nigeria
2Federal University Oye Ekiti, Ekiti State, Nigeria
*Corresponding Author : Iwe MO
Department of Food Science and Technology
Michael Okpara University of Agriculture
Umudike, PMB 7267, Umuahia, Abia State,Nigeria
Tel: +234 80 3548 7198
E-mail: [email protected]
Received October 22, 2014; Accepted December 19, 2014; Published December 21, 2014
Citation: Iwe MO, Okereke GO, Agiriga AN (2015) Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends. Agrotechnol 4:133. doi:10.4172/2168-9881.1000133
Copyright: © 2015 Iwe MO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
 

Abstract

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.

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