Physicochemical, functional and sensory properties of bread from cassava and sweet potato starches

Abstract

This study investigates physicochemical, functional and sensory properties of bread from cassava and sweet potato starch. There were significant differences (p less than 0.05) in the chemical and functional properties of the starches. Ash, sugar, starch and dispersibility ranged from 0.46-0.69%, 1.15-2.45%, 71.25-73.22% and 68.95-82.05% respectively. The study also shows that significant differences (p less than 0.05) existed in the pasting properties of starch samples, as well as in the sensory properties of starch bread samples. Bread from a mixture of cassava and sweet potato starches had the highest value for crust color (7.80), taste (6.80) and overall acceptability (7.00). From this study therefore, bread made from the mixture of starches from sweet potato and cassava appears to be the best in terms of properties and acceptability.