Production, Physicochemical and Organoleptic Evaluation of Bread Made from Composite Wheat-Cassava Flour

Abstract

Abstract Cassava (Manihot esculenta crantz) varieties: TME 419 (419), TMS 98/0581(sweet), and UMUCASS 37 (yellow) were processed into flour. Comparative studies of their physicochemical and organoleptic properties were evaluated. Proximate composition was done using the standard method of Association of Official Analytical Chemists. The sensory analysis of the cassava flour varieties was evaluated by baking bread with its wheat blends using different ratios. Results obtained showed that the moisture, crude fiber, ash content, carbohydrate content and energy value of the three cassava flour varieties differ significantly (p≤0.05); while for crude protein, the values were not significantly different (p≥0.05). Also, the swelling power, boiling point, amylose, foam capacity, and emulsification capacity of each sample was significantly (p≤0.05) different with TME 419 cassava flour having the highest values in all but foam capacity. The combination levels for bread containing wheat and cassava varieties of 75% and 25%, respectively was found to be acceptable while, bread made from 100% TME 419 cassava flour was not acceptable due to its poor sensory attributes. It was found that the carbohydrate content of TMS 98/0581 was higher than the other cassava flour samples. Breads baked with 75% wheat flour and 25% cassava flour were accepted by the sensory panel in terms of appearance, taste and texture. These results showed that high quality cassava flour has potential to replace part of the wheat flour in the production of bread since there is a wide acceptance amongst the judges.