ABSTRACT

Starches were extracted from maize, millet and cassava and modified using 1% Hydrochloric acid, Glucoamvlase (an enzyme) and a combination of both. Some functional properties such as bulk density, water absorption capacitY, swelling Index. Solubility in water and Least Gelation ('oncentration of both the modified and native starches and their natives were determined. Bread was baked from wheat/maize and wheat/sorghum composite flours (75:25% ratio) containing varying levels of glucoamylase treated millet and cassavasiarch from (0%, 2% & 4%. Quality parameters such as weight. specific volume, hydration capacity and density of the baked bread and dough were determined. Sensoi evaluation studies were also conducted on the loaves of bread. From the results obtained, the percentage yield of starches from maize. mulct and cassava were 56%. 64.7% and 17.5% respectively. Different modification treatments affected the percentage recovery of the modified starches. Glucoamvlase treated starch gave the highest recovery (88.69 — 9 1.03%) among other treatments (75.14 — 86.41%). Modification treatment as well as source of starch affected the functional properties of the starches. Incorporation of glucoamylase treated cassava starch into vheati11.e and wheat/sorghum composite flours increases the sensor quality of the bread produced with increase in level of starch addition in terms of general acceptability.