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portada The Malagasy cassava cultivar Menarevaka
Type
Physical Book
Author
Publisher
Language
English
Pages
56
Format
Paperback
Dimensions
22.9 x 15.2 x 0.3 cm
Weight
0.10 kg.
ISBN13
9786206197898
Categories

The Malagasy cassava cultivar Menarevaka

Antoni Randrianantenaina (Author) · -. Razafimahefa (Author) · Jean F. Rajaonarison (Author) · Our Knowledge Publishing · Paperback

The Malagasy cassava cultivar Menarevaka - Randrianantenaina, Antoni ; Razafimahefa, -. ; Rajaonarison, Jean F.

New Book Imported to South Africa
Delivery: 21 Aug - 01 Sep Shipping: 13 to 14 business days.
R 803
R 803

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Synopsis "The Malagasy cassava cultivar Menarevaka"

The physical and sensory characteristics of breads containing flour from the Malagasy cassava cultivar Menarevaka were determined. Composite loaves of 0/100, 5/95, 10/90, 15/85, 20/80, 25/75, 30/70, 35/65, 40/60, 45/55 and 50/50% cassava-wheat flour were produced using bread-making processes. Appropriate methods were used to determine the physical and sensory characteristics of the breads produced. The results obtained showed that the mass losses of the breads varied between 9.38% and 12.79%. Loaf heights ranged from 4.5 cm to 7.5 cm. Their volumes ranged from 189.35 cm3 to 340.76 cm3. Their specific volumes range from 1.23 cm3/g to 2.42 cm3/g. Good-quality loaves similar to control loaves can be obtained up to a 25% incorporation rate of cassava flour. Above this level, bread quality deteriorates. However, the addition of Magimix, at a rate of 0.5 g per 100 g of flour, improves the quality of composite loaves. Flour from this cassava cultivar can be used in bread-making to reduce the amount of wheat flour imported by the Malagasy.

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