Proximate composition and physical properties of steamed sour cassava starch bread
The 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 betwe...
| Main Authors: | , , , |
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| Format: | Conference Proceedings |
| Language: | Inglés |
| Published: |
International Association of Hydrological Sciences
2012
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/81294 |
| _version_ | 1855528210988531712 |
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| author | Adegunwa, M.O. Edema, M.O. Sanni, Lateef O. Maziya-Dixon, B.B. |
| author_browse | Adegunwa, M.O. Edema, M.O. Maziya-Dixon, B.B. Sanni, Lateef O. |
| author_facet | Adegunwa, M.O. Edema, M.O. Sanni, Lateef O. Maziya-Dixon, B.B. |
| author_sort | Adegunwa, M.O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The 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. |
| format | Conference Proceedings |
| id | CGSpace81294 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | International Association of Hydrological Sciences |
| publisherStr | International Association of Hydrological Sciences |
| record_format | dspace |
| spelling | CGSpace812942023-02-15T06:36:59Z Proximate composition and physical properties of steamed sour cassava starch bread Adegunwa, M.O. Edema, M.O. Sanni, Lateef O. Maziya-Dixon, B.B. cassava sour starch bread properties steaming The 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. 2012-02 2017-06-05T09:11:04Z 2017-06-05T09:11:04Z Conference Proceedings https://hdl.handle.net/10568/81294 en Limited Access International Association of Hydrological Sciences Adegunwa, 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. |
| spellingShingle | cassava sour starch bread properties steaming Adegunwa, M.O. Edema, M.O. Sanni, Lateef O. Maziya-Dixon, B.B. Proximate composition and physical properties of steamed sour cassava starch bread |
| title | Proximate composition and physical properties of steamed sour cassava starch bread |
| title_full | Proximate composition and physical properties of steamed sour cassava starch bread |
| title_fullStr | Proximate composition and physical properties of steamed sour cassava starch bread |
| title_full_unstemmed | Proximate composition and physical properties of steamed sour cassava starch bread |
| title_short | Proximate composition and physical properties of steamed sour cassava starch bread |
| title_sort | proximate composition and physical properties of steamed sour cassava starch bread |
| topic | cassava sour starch bread properties steaming |
| url | https://hdl.handle.net/10568/81294 |
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