Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread

The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to  that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour  composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread. &nbsp

Structural, functional, and pasting properties of starch from refrigerated cassava root

Cassava root has a low shelf-life that that could be extended by low-temperature storage such as freezing and refrigeration. This study investigated the structural, functional, and pasting properties of starch extracted from cassava roots refrigerated for 3 weeks. Amylose contents (18%–26%) decreased with an increase in refrigerated storage, but the crystalline pattern (Type A) did not change. FTIR result suggests a weakening of the bonds in the OH-region. Majority of the granules showed irregular shape, while a few were oval, round, truncated, and polygonal, suggesting that they are compound starches. Refrigerated storage resulted in significant (p < .05) increase in peak, setback, breakdown, and final viscosities, but the pasting temperatures of the starches were very similar (73°C). This study has demonstrated that useful end products such as starch may be obtained from refrigerated cassava roots