Abstract
Starches obtained from five selected improved cassava species (NR 93/0199, TMS 96/0304, TMS 98/0581, TMS 92/10326, TMS 98/12123) were chemically modified by oxidation, acetylation and acid-thinning. Baking potentials of these starches were investigated. Acetylated starches significantly (p 0.05) effects on the sensory properties of the wheat/cassava starch bread samples, the native starches and TMS 98/0581 had the highest scores for general acceptability.
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