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    Utilization of fresh cassava and sweet potato pulps in baking

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    Date
    1995
    Author
    Wanjekeche, EW
    Keya, EL
    Type
    Article; en_US
    Language
    en
    Metadata
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    Abstract
    Cassava and Sweet Potato fresh pulps were characterized for their physico‐chemical properties and were tested in cake making with the addition of little or no wheat flour. The pulps consisted of water (64.3, 69.13), starch (21.18, 18.57), sugars (6.08, 7.14) and ash (0.72, 0.62)% respectively. They had less than 2% of either crude protein or fibre. Baking reduced the hydrocyanic acid in cassava pulp from 38.26 to 17.15 mg/kg. Sweet potato had none. Gelatinization and cake quality were influenced by the type and quantity of starch present. Pulpy recipes required less sugar, shortening, eggs and baking powder; producing cheaper cakes of acceptable eating quality, but of lower organoleptic preference than wheat flour cakes. Blanching instead of sulphiting sweet potato pulp to control enzymatic browning produced inferior cakes. Adjustment of pulp pH to 4.0 with acetic acid was necessary to increase cake shelf life to at least 5 days, thus affording commercial feasibility to the new technique.
    URI
    http://www.tandfonline.com/doi/abs/10.1080/03670244.1995.9991432#.VbpC3fm0dco
    http://hdl.handle.net/11295/89318
    Citation
    Ecology of Food and Nutrition Volume 33, Issue 4, 1995
    Publisher
    Taylor and Francis
    Subject
    Cassava
    Sweet potato
    Fresh pulps
    Composition
    Baking
    Cakes
    Quality
    Collections
    • Faculty of Agriculture & Veterinary Medicine (FAg / FVM) [5481]

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