Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours

Abstract

Bread was produced by replacing yellow‐fleshed cassava flour (CF) with wheat flour (WF) and fortified with cocoa powder as flavorant (FL), in different proportions of 100CF: 0WF, 100WF: 0CF, commercial bread, 100CF: 0WF + FL, 50CF: 50WF + FL, 20CF: 80WF + FL, 10CF: 90WF + FL, and 0CF: 100WF + FL. The sensory evaluation of the composite bread revealed no significant difference (p > .05) in the value of aroma, taste, and general acceptability of the bread sample when compared with the control (100% WF bread). The composite bread is rich in protein, fiber, and potassium. Glycemic indices of the bread produced were relatively low. The values obtained for [Phytate]/[Zn], [Ca]/[Phytate], and [Ca][phytate]/[Zn] molar ratio were within the normal range of Zn bioavailability. It can be deduced that yellow‐fleshed cassava flour could be a good replacement for wheat flour in the production of confectioneries. Practical applications Stiff competition in bread production has allowed for increased search for substitute for wheat especially in the tropics where the growth of wheat is limited. This finding provides important information on the possible ways of using yellow‐fleshed cassava for the replacement of wheat flour in the high quality, consumer‐friendly, and acceptable bread production. In addition, the presence of high level of vitamin A may enhance the immune system, prevent some pathologies, and promote good healthy living. The data generated in this study will offer better ways of utilizing yellow‐fleshed cassava for the production of confectioneries. This will enable baking industries to produce high‐quality bread that are consumer‐friendly with less or no nutritional challenges. In addition, these innovations could create great avenues for the commercialization of products.

Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

“…Also, significant (p < 0.05) reduction was observed in the magnesium (Mg) and manganese (Mn) contents of the CVLPsubstituted bread. The results in the study show that substituted bread ranks very well with the wheat bread and it is in agreement with other studies where inclusion of botanicals has led to changes in mineral properties of bread (Chinma et al, 2016, Ajani et al, 2020. The effect of CVLP inclusion on the antinutrient contents of the bread samples is presented in Figure 2.…”

“…Although there was no significant difference (p < 0.05) in the moisture content of the bread samples, the CVLP-substituted breads had higher moisture content than the wheat bread. The study corroborats the study of Ajani et al, (2020) where bread made from wheat, cassava and cocoa flours exhibited similar moisture content. Also, there was no significant difference (p < 0.05) in the protein content of the bread samples but there was reduction in the protein content as the level of CVLP increased in the bread samples.…”

“…There is significant (p < 0.05) difference between the wheat bread and the CVLP-substituted breads in all the parameters. The results can be corroborated the study of Ajani et al, (2020) which reported that substitution of wheat flour with cocoa and cassava flours led to decrease in acceptance of bread from the composite wheat flour. The result of sensory evaluation allowed us to conclude that bread made from 5% CVLP inclusion had a better consumer acceptability than the others substituted wheat bread; therefore, it is recommended as a suitable level of CVLP inclusion in the making of bread.…”

Glycemic Response in Nonhuman Primates Fed Gluten-Free Rice Cakes Enriched with Soy, Pea, or Rice Protein and Its Correlation with Nutrient Composition

“…Foods are classified into high GI (>70), medium GI (55–70), and low GI (<55) based on their GI values. High-GI foods can lead to a rapid release of carbohydrates, resulting in an increase in blood glucose concentration [ 31 ]. In contrast, low-GI foods have a slower digestion and absorption rate, leading to a gradual rise in blood glucose levels [ 32 ].…”

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

“…Cassava ( Manihot esculenta Crantz) is an important perpetual root crop that provides food for over 500 million people in the world [ 1 , 2 ]. It is a consistent and inexpensive food source assuring the global food security by providing the carbohydrate dietary requirement of the people especially, in the low-income countries [ 3 ]. Cassava has many applications in the product diversification, varying from food to nonfood products [ 4 ].…”