Quality characteristics of wheat- cassava composite bread as affected by cassava flour pre-treatment

  B.E. Eje

This study was carried out to investigate the effects of cassava pre-treatment on the baking and organoleptic properties of wheat-cassava composite bread. High quality cassava flour produced from three different cassava varieties (Ampong, Broni and Otuhia) which were pre–treated in five different ways (chipping, toasting, chipping and steeping in citric acid solution, grating and dewatering, and steeping in citric acid solution and toasting) were used to produce wheat–cassava composite bread at 20% substitution level of wheat flour with cassava flour. The resulting bread samples were evaluated for their specific volume and sensory attributes of appearance, aroma, colour, texture, crust, mouth feel, taste, and overall acceptability. The results of the evaluation indicate that the specific volume of the composite bread samples from Otuhia and Broni varieties was not statistically different (p ≤ 0.05) from the control sample for all the pre-treatment methods except for toasting pre-treatment of Broni variety while all the samples from Ampong variety were statistically lower (p≤0.05) than the control with the exception of samples from citric acid pre-treatment. The sensory properties of the composite bread samples were not statistically different (p≤0.05) from that of the control sample for all the varieties and pre-treatment methods. Toasting and grating however enhanced the taste and overall acceptability of samples from Otuhia and Broni varieties.

Keywords- pre-treatment, composite bread, specific volume, sensory evaluation, cassava

Unique Identification Number - IJEDR2004010
Page Number(s) - 58-63
Pubished in - Volume 8 | Issue 4 | November 2020
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)

  B.E. Eje,   "Quality characteristics of wheat- cassava composite bread as affected by cassava flour pre-treatment", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.8, Issue 4, pp.58-63, November 2020, Available at :http://www.ijedr.org/papers/IJEDR2004010.pdf