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

Table 3

Mean values of firmness (N) and volume (cm³) for bread types made with sun-dried, roasted, and fermented cassava. The means for the different cassava ratios with the standard error being due to white noise and to the influence of pectin content.

Cassava type	Firmness (N)	Volume (cm^3)
Sun-dried
20%	8.6±0.4	107.5±4.1
30%	11.0±0.3	90.5±2.9
40%	11.7±0.2	82.4±3.4
Roasted
20%	7.8±0.3	102.0±2.2
40%	7.3±0.2	103.7±2.4
Fermented
20%	8.8±0.5	108.8±4.3
40%	9.7±0.6	90.9±5.4