Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking

Partial substituting wheat with high-quality cassava flour (HQCF) in bread making would be economically beneficial Tanzania. However, varieties the best pasting quality for this use are unknown. In addition, appropriate time of harvesting to attain is also This study, therefore, aimed at identifying most and their that could used production HQCF baking bread. Nine improved namely Kiroba, Mkuranga1, Pwani, Chereko, Mkumba, Hombolo, Orela, Kizimbani Kipusa two local varieties, Albert Kibandameno were planted 2020/2021 2021/2022 seasons TARI-Ukiriguru using a split plot design. Harvesting was done 10 12 months after planting (MAP). Pasting characteristics samples determined International Centre Tropical Agriculture, Dar es salaam, Tanzania Perten Rapid Visco Analyzer (RVA) Tecmaster equipment, Model: N103802. The results indicated KIPUSA had lowest significant setback, while Hombolo highest setback both MAP suggesting produced from should considered partial substitution attractive consumers. Key words: temperature, application, substitution, bread.&nbsp