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This document discusses a study on the effect of substituting cassava flour (Xanthosoma sagitifolium) in bread making. It was conducted to determine how different concentrations of cassava flour affect the development level, porosity, quality, and consumer acceptance of bread. The study used a completely randomized design with four treatments - wheat flour only (control), 30% cassava flour substitution, 50% substitution, and 70% substitution. Results showed the sample with 70% wheat flour and 30% cassava fl

Author

Anjel Rane

Language

EN