Optimization of Crude Soy Lecithin for the Production of Wheat-Cassava Bread

Bread is a stable food in Nigeria with preferences for wheat flour imported improver for the production of bread. Previous research on the use of high-quality cassava flour for wheat substitution in bread making still depends on imported improver. This study determines the effect and optimization of improver extracted from crude soy lecithin on chemical and functional properties of bread produced from high quality cassava flour substitution.