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 (cm3) |
|---|---|---|
| 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 |