UTILIZATION OF FRESH CASSAVA AND SWEET-POTATO PULPS IN BAKING

Cassava and Sweet Potato fresh pulps were characterized for their phys ico-chemical properties and were tested in cake making with the additi on of little or no wheat flour. The pulps consisted of water (64.3, 69 .13), starch (21.18, 18.57), sugars (6.08, 7.14) and ash (0.72, 0.62)% respectively. They had less than 2% of either crude protein or fibre. Baking reduced the hydrocyanic acid in cassava pulp from 38.26 to 17. 15 mg/kg. Sweet potato had none. Gelatinization and cake quality were influenced by the type and quantity of starch present. Pulpy recipes r equired less sugar, shortening, eggs and baking powder; producing chea per cakes of acceptable eating quality, but of lower organoleptic pref erence than wheat flour cakes. Blanching instead of sulphiting sweet p otato pulp to control enzymatic browning produced inferior cakes. Adju stment of pulp pH to 4.0 with acetic acid was necessary to increase ca ke shelf life to at least 5 days, thus affording commercial feasibilit y to the new technique.