Thesis Abstract

A high quality cassava flour has been produced using fermentation method which has been found worthy by the bakery industries. Bread were made from unfermented cassava flour respectively. The proximate chemical composition and sensory qualities of the cassava bread were compared to those of bread were compared to those of bread from 100% wheat flour as reference. Apart from protein and fat contents of the reference bread components (aoh, fubre and moisture) of the cassava bread were similar to those of the wheat bread.

Thesis Overview

INTRODUCTION

Cassava Manuhot Exculanta  cranty in a prennial woody shrubs with edible root, which grows in tropical and subtropical areas of the world. It is also called yucca, manioc and mandioca. Cassava has the ability to grow on marginal land where cereal and other crops do not grow well. It can tolerate draught and grow in low nutrient soils. Because cassava root can be stored in the ground for up to 24 months and some varieties for up to 24 months and some varieties for up to 36 months, honest may be delayed until market processing or other conditions are favorable.

Cassava is the basis of many produces, including food. In Africa and Latin America cassava is mostly used for human consumption, while in Asia and parts of Latin America it is also used commercially for the production of animal feed and starch based products. In Africa, cassava provides a basic delay source of dietary energy. Roots are processed into a wide range varites of granules pastes, flours, etc or consmed freshly boiled or raw. In most of cassava growing countries in Africa the leaves are also consumed as a green vegetable which privies protein and vitamin A & B.