Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

Table 2

Direct and interaction effect of bread quality parameters.

Factor/interaction	%
	Volume	Firmness	Brownness
Main effects
Pretreatment (Pt)	6*	40*	85*
Cassava ratio (Cr)	27*	11*	3*
Pectin content (Pc)	5*	2*	1*
Interactions
Pt × Cr	18*	20*	1
Pt × Pc	15*	17*	1
Cr × Pc	4*	5*	1*
Error	25	5	7
SStotal	12664	212.5	59418

∗Effects are statistically significant at a 90% confidence level.