Composición química de panes de fécula de mandioca suplementados con diferentes aditivos

it is important to know the nutritional composition of food of daily consumption. in the case of celiac disease, the consumption of gluten-free wheat, barley and rye foods is essential. nutritional information of gluten-free breads based on cassava starch were chemically analyzed. with descriptive statistics, arithmetic mean and standard deviation were obtained. anova found significant differences between the breads analyzed in all determinations with the different additives. the moisture content was intermediate in all breads, egg contributing to the increase of protein, and soybean compensated its shortage in cassava starch. high values of ash, fat, total dietary fiber and carbohydrate were obtained. the whole study showed that these three additives can be used in bread manufacturing in order to supplement the diet.