Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo, Iwe; Michael, N; Ne, Madu; Ne, Obasi; Gi, Onwuka; Tu, Nwabueze; Onuh, JO; Vu, Asumugha

doi:10.4172/2168-9881.1000166

Cited by 6 publications

(4 citation statements)

References 14 publications

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“…The moisture content of all flours ranged from 11.13% to 12.74% and was within the acceptable levels for dried flour reported in another research [24]. The slight increment of moisture content in HQCF could be attributed to the tendency of cassava starch uptake and withholding water [25,26]. The starch content ranged from 63.19 to 75.98%, low starch content observed in dona whilst sembe showed a slight high starch content.…”

Section: Proximate Composition Of Flourssupporting

confidence: 66%

Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

Kitunda

Kasankala

Cyprian

et al. 2020

EJNFS

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Objective: Ugali is an important meal in many parts of Eastern and Southern Africa and is typically prepared from a single staple food like maize, cassava, millet and sorghum or their composite. The objective of this study was to understand the perception of sensory parameters when varying ratios of maize (refined and unrefined) and sorghum flour when substituted with high quality cassava flour (HQCF) 80%, 60%, 40% and 20% in the preparation of ugali. Methodology: The samples of ugali prepared were randomly subjected to panelists to evaluate sensory attributes preferred most by panelists. Thirty semi trained panelists who were females and males aged above 18 years participated and gave information on sensory signals. The panelists evaluated the samples independently and recorded the rating of the samples in the sensory evaluation questionnaire. The sensory parameters of ugali assessed were color, cookerbility, taste, texture, aroma and general acceptability using a five point hedonic scale. Results: Ugali made from the blends of unrefined maize flour (Dona) and HQCF as well as sorghum flour and HQCF at the ratio of 20:80 and 20:80 respectively were highly acceptable by panelists (mean score < 3). Ugali made from refined maize flour (Sembe) blended with HQCF at ratio of 80:20 was also preferred by panelists (mean score < 3) as compared to ugali made from other ratios. The highly acceptability (mean score < 3) of the ugali was influenced by color, cookerbility, taste, texture, aroma. At these flour ratios the blends of flours resulted in increment of protein, fats and slightly decrease in starch content. Conclusion: Blending HQCF and cereals (sorghum and maize) flours improved the organoleptic and nutritional properties of ugali.

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Section: Proximate Composition Of Flourssupporting

confidence: 66%

Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

Kitunda

Kasankala

Cyprian

et al. 2020

EJNFS

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“…Cassava flour is suitable for several applications at the household level and as acceptable raw materials for many manufacturing industries. Cassava flour should be white and have a good smell without contamination [5,6]. Increasing in cassava flour demand has been primarily due to government policy, rapid population growth and large market demand [7].…”

Section: Background Of Studymentioning

confidence: 99%

Economics of Cassava Flour Production in Iwajowa Local Government Area of Oyo State

Oluwafemi¹

2020

AFSJ

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This study investigated the economics of cassava flour production in Iwajowa Local Government Area of Oyo State, Nigeria. The instrument of data collection was a well-structured questionnaire and interview schedules. A simple random sampling technique in proportion to population was used to select 120 respondents in the study area. Descriptive statistics and gross margin analysis were used to analyze the socioeconomic characteristics and cassava flour production inputs. The cassava flour processors in the study area were still in their active age with a relatively low level of education and moderate family size. Majority engaged in cassava flour production as primary occupation using soaking and sundry processing techniques. Therefore ₦23064 was the mean of gross margin in the area. It is recommended that cassava flour processors should be educated on new production technologies, assisted to have access to improved processing machine and to solve the problems itemized.

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“…Nevertheless, composite bread has been proven to be healthier with lower glycemic index than wheat bread [7]. This work explores the determination of a significant inclusion level of cassava flour in composite wheat/cassava bakery products such as bread without any significant changes in baking capacity and sensory attributes compared to 100% wheat products as compared by other researchers [7,10]. Flour from three different varieties was analyzed in terms of physicochemical properties and baking capacity in order to evaluate how the cassava variety used affected the quality of the end products Methodology Sample Collection: Three varieties of raw fresh cassava roots used were obtained from the National Root Crops Research Institute (NRCRI) Umudike, Abia State.…”

Section: Introductionmentioning

confidence: 99%

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

Obojiofor

James

Victor

et al. 2021

Advances in Science and Technology

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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.

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Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Cited by 6 publications

References 14 publications

Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

Economics of Cassava Flour Production in Iwajowa Local Government Area of Oyo State

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

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