Proximate composition and physical properties of steamed sour cassava starch bread

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationUniversity of Agriculture, Abeokutaen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.donorCommon Fund for Commoditiesen
cg.contributor.donorEuropean Unionen
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.howPublishedFormally Publisheden
cg.placeIbadan, Nigeriaen
cg.subject.iitaCASSAVAen
cg.subject.iitaFOOD SCIENCEen
cg.subject.iitaFOOD SECURITYen
dc.contributor.authorAdegunwa, M.O.en
dc.contributor.authorEdema, M.O.en
dc.contributor.authorSanni, Lateef O.en
dc.contributor.authorMaziya-Dixon, B.B.en
dc.date.accessioned2017-06-05T09:11:04Zen
dc.date.available2017-06-05T09:11:04Zen
dc.identifier.urihttps://hdl.handle.net/10568/81294
dc.titleProximate composition and physical properties of steamed sour cassava starch breaden
dcterms.abstractThe effects of steaming (10min, 20min and 30min) on the properties of sour cassava starch bread were evaluated. Properties examined include pH, moisture content, protein, ash, starch, sugar, amylose content and sensory analysis. Amylose content ranged between (14.04-15.73%), Amylopectin ranged between (84.27-85.96 %), protein content ranged between (3.85-4.18%), Starch and Sugar content ranged between (68.07- 69.01%) and (10.12-10.34%) respectively. As the level of steaming increases the fat (11.64-12.59%) and protein content (3.85-4.18%) increases. 10min-steamed bread was adjudged the best for sour cassava starch bread production as its bread had the highest score for overall acceptability (6.0) and other sensory parameters evaluated.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationAdegunwa, M.O., Edema, M.O., Sanni, L.O. & Maziya-Dixon, B. (2012). Proximate composition and physical properties of steamed sour cassava starch bread. In: Proceedings of the 11th triennial Symposium of theInternational Association of Hydrological Sciences held at Memling Hotel: Tropical roots and tuber crops and the challenges of globalization and climate changes, (pp. 514-518), Kinshasa, 4-8 October. Ibadan: ISTRC-AB.en
dcterms.extent514-518en
dcterms.issued2012-02en
dcterms.languageen
dcterms.publisherInternational Association of Hydrological Sciencesen
dcterms.subjectcassavaen
dcterms.subjectsouren
dcterms.subjectstarchen
dcterms.subjectbreaden
dcterms.subjectpropertiesen
dcterms.subjectsteamingen
dcterms.typeConference Proceedings

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