## 3 Results
### Firmness  
Cassava flour addition at 40% increased firmness significantly (Table 3). The control (WF) had the lowest firmness value (1518 \(\pm\) 381 g), like the bread samples with 10% cassava flour. Sample CWG43 registered the highest firmness value (6676 \(\pm\) 482 g).  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Parameters** & **WF** & **CW10** & **CWG11** & **CWG13** & **CW40** & **CWG41** & **CWG43** \\ \hline Moisture & 28.60 \(\pm\) 0.14 \({}^{\mathrm{a}}\) & 25.04 \(\pm\) 0.38 \({}^{\mathrm{b}}\) & 26.37 \(\pm\) 0.15 \({}^{\mathrm{c}}\) & 28.20 \(\pm\) 0.47 \({}^{\mathrm{a}}\) & 24.57 \(\pm\) 0.07 \({}^{\mathrm{d}}\) & 26.61 \(\pm\) 0.11 \({}^{\mathrm{e}}\) & 25.19 \(\pm\) 0.19 \({}^{\mathrm{b}}\) \\ \hline Water activity & 0.843 \(\pm\) 0.006 \({}^{\mathrm{c}}\) & 0.866 \(\pm\) 0.007 \({}^{\mathrm{d}}\) & 0.878 \(\pm\) 0.004 \({}^{\mathrm{e}}\) & 0.868 \(\pm\) 0.001 \({}^{\mathrm{d}}\) & 0.870 \(\pm\) 0.001 \({}^{\mathrm{d}}\) & 0.867 \(\pm\) 0.001 \({}^{\mathrm{d}}\) & 0.867 \(\pm\) 0.001 \({}^{\mathrm{d}}\) \\ \hline Cell volume & 23.67 \(\pm\) 1.15 \({}^{\mathrm{e}}\) & 29.00 \(\pm\) 1.00 \({}^{\mathrm{e}f}\) & 31.33 \(\pm\) 1.15 \({}^{\mathrm{f}}\) & 29.00 \(\pm\) 5.00 \({}^{\mathrm{e}f}\) & 30.33 \(\pm\) 2.31 \({}^{\mathrm{f}}\) & 32.00 \(\pm\) 1.00 \({}^{\mathrm{f}}\) & 30.67 \(\pm\) 5.03 \({}^{\mathrm{f}}\) \\ \hline Area of holes & 0.52 \(\pm\) 0.79 & 0.91 \(\pm\) 1.57 \({}^{\mathrm{b}}\) & 0.72 \(\pm\) 0.87 \({}^{\mathrm{b}}\) & 0.37 \(\pm\) 0.65 \({}^{\mathrm{b}}\) & 1.74 \(\pm\) 1.45 & 0.04 \(\pm\) 0.06 \({}^{\mathrm{b}}\) & 1.89 \(\pm\) 1.64 \({}^{\mathrm{b}}\) \\ \hline Number of holes & 1.14 \(\pm\) 1.74 \({}^{\mathrm{h}}\) & 1.03 \(\pm\) 1.78 \({}^{\mathrm{h}}\) & 0.75 \(\pm\) 0.84 \({}^{\mathrm{h}}\) & 0.34 \(\pm\) 0.58 \({}^{\mathrm{h}}\) & 1.48 \(\pm\) 0.06 \({}^{\mathrm{h}}\) & 0.04 \(\pm\) 0.06 \({}^{\mathrm{h}}\) & 1.14 \(\pm\) 1.02 \({}^{\mathrm{h}}\) \\ \hline Firmness (g) & 1518 \(\pm\) 381 \({}^{\mathrm{i}}\) & 1644 \(\pm\) 163 \({}^{\mathrm{i}}\) & 1912 \(\pm\) 161 \({}^{\mathrm{i}}\) & 2098 \(\pm\) 141 \({}^{\mathrm{i}}\) & 4538 \(\pm\) 388 \({}^{\mathrm{i}}\) & 4381 \(\pm\) 417 \({}^{\mathrm{j}}\) & 6676 \(\pm\) 482 \({}^{\mathrm{k}}\) \\ \hline \end{tabular}
\begin{tabular}{c c c c c c c} \hline
**Parameters** & **WF** & **CW10** & **CWG11** & **CWG13** & **CW40** & **CWG41** & **CWG43** \\ \hline Moisture content (\%) & 28.60 \(\pm\) 0.14 \({}^{\mathrm{a}}\) & 25.04 \(\pm\) 0.38 \({}^{\mathrm{b}}\) & 26.37 \(\pm\) 0.15 \({}^{\mathrm{c}}\) & 28.20 \(\pm\) 0.47 \({}^{\mathrm{a}}\) & 24.57 \(\pm\) 0.07 \({}^{\mathrm{d}}\) & 26.61 \(\pm\) 0.11 \({}^{\mathrm{e}}\) & 25.19 \(\pm\) 0.19 \({}^{\mathrm{b}}\) \\ \hline Water activity & 0.843 \(\pm\) 0.006 \({}^{\mathrm{c}}\) & 0.866 \(\pm\) 0.007 \({}^{\mathrm{d}}\) & 0.878 \(\pm\) 0.004 \({}^{\mathrm{e}}\) & 0.868 \(\pm\) 0.001 \({}^{\mathrm{d}}\) & 0.870 \(\pm\) 0.001 \({}^{\mathrm{d}}\) & 0.867 \(\pm\) 0.001 \({}^{\mathrm{d}}\) & 0.867 \(\pm\) 0.001 \({}^{\mathrm{d}}\) & 0.867 \(\pm\) 0.001 \({}^{\mathrm{d}}\) \\ \hline Cell volume & 23.67 \(\pm\) 1.15 \({}^{\mathrm{e}}\) & 29.00 \(\pm\) 1.00 \({}^{\mathrm{e}f}\) & 31.33 \(\pm\) 1.15 \({}^{\mathrm{f}}\) & 29.00 \(\pm\) 5.00 \({}^{\mathrm{e}f}\) & 30.33 \(\pm\) 2.31 \({}^{\mathrm{f}}\) & 32.00 \(\pm\) 1.00 \({}^{\mathrm{f}}\) & 30.67 \(\pm\) 5.03 \({}^{\mathrm{f}}\) \\ \hline Area of holes & 0.52 \(\pm\) 0.79 & 0.91 \(\pm\) 1.57 \({}^{\mathrm{b}}\) & 0.72 \(\pm\) 0.87 \({}^{\mathrm{g}}\) & 0.37 \(\pm\) 0.65 \({}^{\mathrm{g}}\) & 1.74 \(\pm\) 1.45 & 0.04 \(\pm\) 0.06 \({}^{\mathrm{g}}\) & 1.89 \(\pm\) 1.64 \({}^{\mathrm{g}}\) \\ \hline Number of holes & 1.14 \(\pm\) 1.74 \({}^{\mathrm{h}}\) & 1.03 \(\pm\) 1.78 \({}^{\mathrm{h}}\) & 0.75 \(\pm\) 0.84 \({}^{\mathrm{h}}\) & 0.34 \(\pm\) 0.58 \({}^{\mathrm{h}}\) & 1.48 \(\pm\) 0.06 \({}^{\mathrm{h}}\) & 0.04 \(\pm\) 0.06 \({}^{\mathrm{h}}\) & 1.14 \(\pm\) 1.02 \({}^{\mathrm{h}}\) \\ \hline Firmness (g) & 1518 \(\pm\) 381 \({}^{