Abstract
Breadmaking quality (judged by the regularity of the crumb) of cassava (in cassava flour/defatted soy flour/glyceryl monostearate recipes (80/20/3, w/w), Cereal Chem 68 323–327 1991) is related to crop age and the season of planting and harvesting. When taking the data sets of the dry season (J Sci Food Agric 66, 193–202 1994) and rainy season (ibid 68 167–174 1995) together, the following additional interpretation results: breadmaking quality of cassava is positively related to flour from roots with unrestricted growth, and therefore influenced by rainfall distribution, time of planting and harvesting. Variability in baking performance of cassava flour samples is related to the length and severity of the dry season, the growth behaviour of the genotype and the crop age. The highest flour breadmaking quality is obtained after 6 months of unrestricted growth of cassava irrespective of the planting season. © 1998 SCI.
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