Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends

Iwe, MO; Okereke, Goodluck Obioma; An, Agiriga

doi:10.4172/2168-9881.1000133

Cited by 7 publications

(4 citation statements)

References 24 publications

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“…The combination of ingredients, including the higher proportion of cashew nut, contributed to a more desirable taste experience. This is in contrast with a study reported by (Iwe et al, 2014) and similar with a work reported by Yusufu and Ejeh, (2018). Taste perception is influenced by various factors, including the activation of taste receptors and the presence of specific flavor compounds.…”

Section: Discussioncontrasting

confidence: 50%

“…These ingredients undergo a series of a process involving weighing, mixing, kneading, shaping, proofing and baking before the product is ready-toeat. Other ingredients which may be added include flours of other cereals, fat, malt flour, soy flour, emulsifiers, milk, sugar, fruits, among others (Iwe et al, 2014). Nutritionally, bread contains a high percentage of carbohydrate and fat both of which are needed for energy, while vitamins, minerals, protein, and other nutrients are relatively in a small portion.…”

Section: Introductionmentioning

confidence: 99%

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Production and Quality Evaluation of Enriched Bread From Flour Blends of Whole Wheat, Bambara Nut, Soybeans and Cashew Nut Seed

Nakakana,

Misbah,

Hassan

et al. 2023

FJS

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Bread is a staple food prepared from dough of flour and water, usually by baking. Throughout recorded history, bread has been very popular around the world. It is one of humanity’s oldest foods, having been of great importance since the dawn of Agriculture. The major ingredient in bread production is wheat flour which is very expensive. The study was conducted to produce enriched bread from composite flour blend of whole wheat, soybeans, bambara nut and cashew nut seed. Four samples were produced of varying ratio mixes and then subjected to proximate, microbiological and sensory evaluation analysis. The result from the proximate analysis indicated that the nutritional value of the product increased significantly with the incorporation of flour composite. Sample A was rated highest for moisture (26%), sample B (16%) ash, sample C (18.5%) protein, (15.8%) fat respectively. Also sample C was the most accepted in terms of sensory qualities indicating improved bread quality. The result for micro biological qualities of the product indicated that the product is fit for human consumption. An enriched and nutritious adequate bread can be produced by substituting whole wheat flour with other flour composite. The study therefore based on its findings recommended that the product should be subjected for mineral and vitamin analysis to determine the micro nutrient content of the product and also its anti- nutritional composition.

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Section: Discussioncontrasting

confidence: 50%

Section: Introductionmentioning

confidence: 99%

Production and Quality Evaluation of Enriched Bread From Flour Blends of Whole Wheat, Bambara Nut, Soybeans and Cashew Nut Seed

Nakakana,

Misbah,

Hassan

et al. 2023

FJS

View full text Add to dashboard Cite

show abstract

“…The panelists were educated on the respective descriptive terms of the sensory scales and requested to evaluate the various biscuit samples for taste, appearance, texture, aroma, and overall acceptability using a 9-point Hedonic scale, where 9 was equivalent to like extremely and 1 equivalent to dislike extremely. Presentation of coded samples was done randomly and portable water was provided for rinsing of the mouth in between the respective evaluations [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours

Agu¹,

Ihionu²,

Mba³

2023

Heliyon

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“…The bread samples were subjected to organoleptic analysis within 24 hours of baking. The samples were evaluated by using a 60 untrained panelist on a 9-point hedonic scale of 9 (like extremely) to 1 (dislike extremely) for appearance, texture, taste, flavor and overall acceptability (Iwe et al, 2014).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Evaluation of the Nutritional, Physical and Sensory Properties of Bread Made From WheatMaize-Acha Composite Flours Enriched With Cocoa (Theobroma cacao) Powder

2022

JNFST

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The research was designed to ascertain the potential of cocoa flour inclusion in bread made from wheat-maizeacha composite flours. The cocoa flour was incorporated into the composite flour at 10, 15 and 20 % level and its proximate, physical and sensory properties were determined using standard methods. Fat and protein contents of the flour ranged from 7.89 to 10.57 % and 10.01 to 12.73 % while the fiber and ash contents were 2.01 to 2.75 % and 1.25 to 1.69 %. The bread has the fat and protein contents of 7.50 to 9.89 % and 9.45 to 10.83 %. The fiber content of the bread ranged from 2.90 to 3.86 %. The bulk density and foaming capacity of the flour ranged from 0.56 to 0.88 g/ml and 3.55 to 6.85 % while the water and oil absorption capacity were 2.15 to 2.75 g/ml and 2.18 to 3.10 g/ml. The loaf weight and loaf volume ranged from 112.98 to 312.55 g and 400.00 to 470.00 cm3 . The specific volume of the bread was 1.28 to 3.79 cm3 /g. W60M20C20 showed the highest organoleptic scores among the bread samples. Conclusively, the samples may be used in formulating functional bread with high nutrient content for human consumption.

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Production and Evaluation of Bread Made from Modified Cassava Starch and Wheat Flour Blends

Cited by 7 publications

References 24 publications

Production and Quality Evaluation of Enriched Bread From Flour Blends of Whole Wheat, Bambara Nut, Soybeans and Cashew Nut Seed

Production and Quality Evaluation of Enriched Bread From Flour Blends of Whole Wheat, Bambara Nut, Soybeans and Cashew Nut Seed

Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours

Evaluation of the Nutritional, Physical and Sensory Properties of Bread Made From WheatMaize-Acha Composite Flours Enriched With Cocoa (Theobroma cacao) Powder

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