Alternative breads from cassava flour

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Eggleston, G. & Omoaka, P. (1994). Alternative breads from cassava flour. In F. Ofori and S. Hahn (Eds.), Proceedings of the 9th Symposium of the International Society for Tropical Root Crops (ISTRC-AB), 20-26 October, 1991. Accra, Ghana: IITA, (p. 243-248).

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New and alternative nutritious breads, can be produced from cassava flour fortified with 20% raw or roasted soy flour using locally available margarine with egg white, together or without xanthan gum. Margarine with egg white, increased control loaf volumes by 29%; the subsequent addition of xanthan increased oven rise and volumes by 35%. Margarine, and more significantly, egg white reduced the extent of starch gelatinization and solubilization in the bread, rendering them less gummy. Loaf volume also depends on cassava variety- flours with relatively low diastatic activity depend on the moisture content of the harvested tuberous root. The breads are acceptable to Nigerian consumers, and have good keeping qualities.

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