Alternative breads from cassava flour
| dc.creator | Eggleston, G. | |
| dc.creator | Omoaka, P. | |
| dc.date | 1994 | |
| dc.date | 2018-09-14T07:35:48Z | |
| dc.date | 2018-09-14T07:35:48Z | |
| dc.date.accessioned | 2026-06-27T15:57:37Z | |
| dc.description | 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. | |
| dc.identifier | https://hdl.handle.net/10568/97316 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/118573 | |
| dc.language | en | |
| dc.language | fr | |
| dc.rights | Limited Access | |
| dc.source | 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). | |
| dc.subject | cassava | |
| dc.subject | flours | |
| dc.subject | egg white | |
| dc.subject | technology | |
| dc.subject | nutrition | |
| dc.title | Alternative breads from cassava flour | |
| dc.type | Conference Paper |