Willingness to Use Composite Flour that Contains High Quality Cassava Flour (HQCF) among Bread and other Confectioneries Producers in Oyo State, Nigeria

2019 ◽  
Vol 4 (2) ◽  
pp. 41-55
Author(s):  
Grace Adebukanla Shittu ◽  
Fatai Abiola Sowunmi
Keyword(s):  
Composite Flour ◽  
High Quality ◽  
Cassava Flour ◽  
Willingness To Use

scholarly journals Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root

2018 ◽  
Vol 8 (9) ◽  
pp. 438
Author(s):  
Wasiu Awoyale ◽  
Adebayo Abass ◽  
Bussie Maziya-Dixon
Keyword(s):  
Vitamin A ◽  
Human Body ◽  
Dry Matter ◽  
Composite Flour ◽  
High Quality ◽  
Cassava Flour ◽  
Cassava Root ◽  
Bread Production ◽  
Β Carotene ◽  
Composite Bread

Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root may contribute to the pVAC composition of bread. As a result, there is a need for the evaluation of the retention of pVAC in composite bread baked with high quality cassava flour from yellow-fleshed cassava roots. Methods: The YHQCF was produced from TMS01/1368 cassava variety. The bread loaves consisted of 20% and 100% YHQCF and were produced by mixing the sugar, margarine, yeast, improver, and salt with the composite flour and YHQCF respectively, after which water was added and mixed to get the homogenous dough. The dough was proofed for 2.5 hours, kneaded, cut into shape, placed in a lubricated baking pan, and baked at 200oC for 30 min. Analyses of the pro-vitamin A (cis and trans-β carotene) and dry matter content were carried out on all the samples, including samples from the YHQCF production steps using standard methods. The samples from the YHQCF production steps were chosen and analyzed for pVAC in order to check the levels of degradation of the pVAC from the raw cassava root to using the root for flour production and the quantity of pVAC retained when 100% of the YHQCF is used for bread production compared to 20% composite. The β-carotene nutrient retention of the bread was also calculated.Results: The results demonstrated how the total pVAC content of the raw yellow-fleshed cassava root was 16.83 µg/g dry basis with 29% dry matter (DM) content. Subsequent processing by peeling, washing, grating, and dewatering into granules (56% DM) caused 48% reduction in the pVAC content which was reduced to 40% after drying and milling the dried grits into YHQCF (97% DM). Preparation of recipe for bread demonstrated how the 20% composite flour dough (61% DM) contained 0.29 µg/g db pVAC representing 1.72% retention, which was later reduced to 0.25 µg/g db pVAC or 1.49% retention after baking (62%DM). On the other hand, bread loaves baked from 100% YHQCF (67% DM) retained 0.74 µg/g db pVAC representing 4.40% of the 16.83 µg/g db pVAC in the starting raw material.  Conclusions: The bread produced from 100% YHQCF may contribute to the pro-vitamin A status of bread consumers in SSA more than the 20% YHQCF composite. However, both bread samples are low in pVAC. In order to attain the required retinol equivalent level after bioconversion in the human body, consumption of other foods rich in vitamin A would be required to attain the required retinol equivalent level after bioconversion in the human body but can be enhanced if consumed with other foods rich in vitamin A.Keywords: High quality cassava flour; composite flour; Bread; Pro-vitamin A carotenoid; Nutrition

scholarly journals Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials

2020 ◽  
Vol 15 (1-2) ◽  
pp. 45-53
Author(s):  
Olawale Paul Olatidoye ◽  
Abdulrazak Shittu ◽  
Sunday Samuel Sobowale ◽  
Wasiu Ajani Olayemi ◽  
Isi Favour Adeluka
Keyword(s):  
Effective Means ◽  
Quality Attributes ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Bread Quality ◽  
Composite Flour ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Sensory Score

High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27:GG. The flour blends were analyzed for functional, colour and pasting properties while breads characteristics and sensory evaluation were performed in order to assess effect of hydrocolloids on bread. The results showed composite flour with hydrocolloids had the highest bulk density (0.704g/ml), water absorption capacity (2.98m/g), least gelation concentration (4.4g/g), oil absorption capacity (0.71m/g), while control had the highest swelling capacity (1.68g/g). Significant differences at p<0.05 were found on the pasting properties of addition of hydrocolloids with lower pasting temperature (71oC) and time (6.08 min). Bread quality attributes such as loaf volume, specific loaf volume, oven spring, crust colour, crumb colour and firmness of the fresh breads significantly improved with the addition of hydrocolloids compared with bread produced without improvers. The results show that high quality cassava flour could be incorporated up to 18% with carboxymethylcellulose at 2% level without affecting its overall acceptability and thereby enhance the potential for using locally produced flours in bread baking. Sensory score of bread from the addition of hydrocolloids were all acceptable by the panelist. The addition of hydrocolloids could be used as an effective means of improving the quality of gluten free bread.

Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

2020 ◽  
Vol 16 (6) ◽  
pp. 963-971
Author(s):  
Samuel A.O. Adeyeye ◽  
Folake Idowu-Adebayo ◽  
Olushola T. Bolaji ◽  
Titilope A. Abegunde ◽  
Abiodun O. Adebayo-Oyetoro ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptability ◽  
Composite Flour ◽  
Crude Fibre ◽  
High Quality ◽  
Cassava Flour ◽  
Physical Quality

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour. Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed. Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour. Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

scholarly journals Mineral and Antinutrient Content of High Quality Cassava-Tigernut Composite Flour Extruded Snack

2016 ◽  
Vol 41 (5) ◽  
pp. e13125 ◽  
Author(s):  
A.A. Adebowale ◽  
S.T. Kareem ◽  
O.P. Sobukola ◽  
M.A. Adebisi ◽  
A.O. Obadina ◽  
...  
Keyword(s):  
Composite Flour ◽  
High Quality

scholarly journals Analog Rice Development as Alternative Food Made of Raw Composite Flour Enriched Protein Canavalia ensiformis

2018 ◽  
Vol 73 ◽  
pp. 13017 ◽  
Author(s):  
Isti Pudjihastuti ◽  
Siswo Sumardiono ◽  
Heny Kusumayanti
Keyword(s):  
Food Security ◽  
Water Content ◽  
Amylose Content ◽  
Human Life ◽  
Agricultural Products ◽  
Food Sources ◽  
Composite Flour ◽  
Cassava Flour ◽  
Canavalia Ensiformis ◽  
Method Of Production

Food is an important factor in human life. Indonesia’s main food need is rice. Domestic rice demand continues to increase along with population growth. One of the businesses that can increase the availability of food, especially rice, is to utilize the existing agricultural products even though they have not been utilized economically and intensified the excavation of new food sources. Analog rice is a form of food diversification by utilizing local carbohydrate sources. In this study analog rice made from composite flour mixture of cassava flour, Dioscorea esculenta L, corn enriched with protein Canavalia ensiformis. The purpose of this research is to develop the method of production of analog rice and to test the physicochemical properties including water content, water, protein, and amylose so that it can be applied as food substitute for rice in realizing Indonesia food security program. The largest protein content of 9.156%, the highest water content of 12.431%, water absorption 187%. The amylose content of analog rice amounted to 19.677% included in the low-octane rice.

scholarly journals Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

2019 ◽  
Vol 43 (1) ◽  
pp. 9-23 ◽  
Author(s):  
Emmanuel Anyachukwu Irondi ◽  
◽  
Wasiu Awoyale ◽  
Ganiyu Oboh ◽  
Aline Augusti Boligon ◽  
...  
Keyword(s):  
Pasting Properties ◽  
High Quality ◽  
Cassava Flour ◽  
Seed Flour

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

2020 ◽  
pp. 52-59
Author(s):  
E. M. Kitunda ◽  
M. L. Kasankala ◽  
C. M. Cyprian ◽  
E. E. Towo ◽  
D. G. Mushumbusi ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Starch Content ◽  
Maize Flour ◽  
High Quality ◽  
Nutritional Properties ◽  
Cassava Flour ◽  
Sorghum Flour ◽  
Eastern And Southern Africa ◽  
Sensory Parameters ◽  
Hedonic Scale

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.

scholarly journals Effect of cassava variety, fertiliser type and dosage on the physicochemical, functional and pasting properties of high-quality cassava flour (HQCF)

2019 ◽  
Vol 12 (1) ◽  
pp. 18-27
Author(s):  
S.A. Rasaq ◽  
T.A. Shittu ◽  
G.J. Fadimu ◽  
A.B. Abass ◽  
O. Omoniyi
Keyword(s):  
Pasting Properties ◽  
High Quality ◽  
Cassava Flour

scholarly journals Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

2019 ◽  
Author(s):  
Wasiu Awoyale ◽  
Adebayo B. Abass ◽  
Paul Amaza ◽  
Olayemi Oluwasoga ◽  
Gregory Nwaoliwe
Keyword(s):  
Physical Properties ◽  
Sensory Quality ◽  
Significant Negative Correlation ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Composite Bread

With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total &beta;-carotene (0.74 &mu;g/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p&le;0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

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

2017 ◽  
Vol 06 (03) ◽  
Author(s):  
Iwe MO ◽  
Michael N ◽  
Madu NE ◽  
Obasi NE ◽  
Onwuka GI ◽  
...  
Keyword(s):  
Wheat Flour ◽  
High Quality ◽  
Cassava Flour ◽  
Flour Blends
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