Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Davdmary E Cueto Bautista ◽  
Elevina E Pérez
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Composite Flour ◽  
Type I ◽  
Cassava Flour ◽  
Edible Portion ◽  
Texture Profile ◽  
Cassava Root ◽  
Tropical Areas ◽  
Approximate Composition

Cassava root is an important staple food in tropical areas, where the cultivation of wheat is scarce. The transformation of cassava by conventional and established methods; manufacturing it into flour, add value and making it non perishable. The goals of the study were to evaluate the approximate composition and rheological properties of cassava flours and a ready to bake cake mix elaborated from composite flour [wheat: cassava(70:30)]. Cassava flour elaborated from the edible portion of root sweet clones was used to obtain the ready to bake cake mix. The results demonstrated that cassava flour shows a non Newtonian pseudoplastic behavior that is typical starchy flour characteristic. Also the amylographic profiles were similar in both types of flour. Also, the cake mix shows a Farinographic Type I curve. The texture profile of the composite flour cake had shown less firmness and chewiness but more cohesiveness, and elasticity than the 100 percent wheat flour cake. The composite flour cake was accepted as well as the 100 percent wheat flour cake by judge scores.

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 Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Ramiro Torres-Gallo ◽  
Ricardo Durán ◽  
José García-Camargo ◽  
Oswaldo Morales ◽  
Diofanor Acevedo ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flow Behavior ◽  
Public Awareness ◽  
Pasting Properties ◽  
Carbohydrate Content ◽  
Composite Flour ◽  
Opposite Behavior ◽  
Dough Rheological Properties ◽  
Flour Fraction

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Consequently, wheat flour is being replaced fully or partially by flours from other sources with higher quality. Hence, the main objective of this work was to report the effect of blending wheat flour with ackee aril flour, until the total replacement of wheat flour, on pasting and dough rheological properties. Five different levels of blending were analyzed: wheat to ackee aril flour mass ratios of 100 : 0, 75 : 25, 50 : 50, 25 : 75, and 0 : 100. Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50  °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients ( K ) and flow behavior indexes ( n ) after data was fitted to the Power Law and Herschel-Bulkley models. The gradual addition of the ackee aril flour fraction produced an increase in ash, fat, protein, and fiber content; while water and carbohydrate content showed the opposite behavior in the obtained composite flour. Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. These changes were mostly related to the protein and carbohydrate content of the ackee aril flour fraction. In general, doughs showed a pseudoplastic behavior with thixotropy whose viscosity decreased as the addition of ackee aril flour was increased. Pasting properties of blends involving 25 %-75 % ackee aril flour demonstrate the feasibility of including these flours in products subjected to high processing temperatures such as canned products or even to produce chips and pasta.

scholarly journals Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

2020 ◽  
Vol 10 (20) ◽  
pp. 7225
Author(s):  
Ionica Coțovanu ◽  
Ana Batariuc ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Value Added ◽  
Water Retention Capacity ◽  
Composite Flour ◽  
Medium Particle ◽  
Quinoa Flour ◽  
Medium Particle Size

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p < 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.

scholarly journals Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar

2016 ◽  
Vol 4 (1) ◽  
pp. 55-62
Author(s):  
Nanik Hamidah ◽  
Anang M Legowo ◽  
Syaiful Anwar
Keyword(s):  
Wheat Flour ◽  
Protein Digestibility ◽  
Composite Flour ◽  
White Bread ◽  
Cassava Flour ◽  
Modification Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Volume Characteristics

Backround: Bread was a carbohydrate source’s food, was made from wheat flour.  Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient.  Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.

Consumer perceptions and willingness to pay for cassava-wheat composite bread in Ghana

2017 ◽  
Vol 7 (2) ◽  
pp. 115-134 ◽  
Author(s):  
Victor Owusu ◽  
Enoch Owusu-Sekyere ◽  
Emmanuel Donkor ◽  
Nana Ama Darkwaah ◽  
Derrick Adomako-Boateng Jr
Keyword(s):  
Willingness To Pay ◽  
Wheat Flour ◽  
Import Substitution ◽  
Food Product ◽  
Composite Flour ◽  
Product Attributes ◽  
Cassava Flour ◽  
Content Type ◽  
Nutritional Benefits ◽  
Composite Bread

Purpose The purpose of this paper is to evaluate consumers’ willingness to pay (WTP) for composite flour bread produced with a blend of 15-40 per cent cassava flour blended with wheat flour in Ghana. Design/methodology/approach The analysis is based on interviews with 350 consumers in the Ashanti and Eastern Regions of Ghana to assess their awareness, perceptions and WTP for cassava-wheat composite bread. From these consumer interviews, a hedonic regression model was applied to evaluate consumers’ WTP for various attributes of composite flour bread. Price-related and health-related perceptions of consumers on cassava-wheat composite bread were investigated with perception indices. Multi-attribute preference-based contingent ratings that rate product attributes in terms of importance to consumers was employed. The implicit prices of the product attributes representing the contribution of the product attributes to the WTP amount were also computed. Findings The paper finds that consumers who are aware of cassava-blended flour bread and who like its taste and texture are willing to pay more than consumers who are unaware. This leads to a policy recommendation advocating increased advertising of the economic and nutritional benefits of cassava-wheat blended composite flour bread. Research limitations/implications Future studies should explore the choice experiments to examine preferences for the food product. Originality/value This paper evaluates consumers’ WTP for composite flour bread produced with a blend of 15-40 per cent cassava flour and wheat flour. Given widespread reliance on imported wheat flour and the simultaneously large volumes of locally available cassava, it is important to consider opportunities for import substitution (and possible cost reduction for consumers) of blended flour products such as cassava-wheat composite flours. Nigeria has imposed a 10 per cent blending requirement for this reason. Ghana has taken important measures recently for the development of high-quality cassava flour, and so research on its potential and actual uptake is welcomed and highly relevant to food security and agribusiness development.

scholarly journals Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Abiodun Adekunle Olapade ◽  
Mary Abimbola Adeyemo
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Composite Flour ◽  
Manihot Esculenta Crantz ◽  
Nutritional Factors ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Composite Flours

Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread

2020 ◽  
pp. 108201322095006
Author(s):  
Tasleem A Zafar ◽  
Ahmad R Allafi ◽  
Dina Alkandari ◽  
Amani Al-Othman
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Dough Rheology ◽  
Composite Flour ◽  
Tolerance Index ◽  
Whole Wheat ◽  
Chickpea Flour ◽  
The People ◽  
Sensory Qualities ◽  
Lower Ratio

Bread is a staple food for majority of the people worldwide, but it has a high glycemic effect. Substituting wheat flour partly with chickpea flour and the presence of bran is suggested to improve the glycemic effect of bread; however, the non-gluten substances in wheat flour adversely affect dough rheology. The addition of amla powder was tested on the rheological properties of wheat–chickpea flour composite doughs; also, the physical and sensory qualities of bread made thereof. The results showed that when the level of replacement of refined white flour (WF) or whole wheat flour (WWF) with chickpea flour was increased from 0 to 40%, it significantly affected the rheological properties and functionality of dough. A decreased farinograph water absorption, higher mixing tolerance index (i.e., weakening of dough), decreased resistance to extension, and lower ratio numbers were obtained with some differences between WF and WWF at the higher level of chickpea flour substitution. The addition of amla powder to WF: chickpea flour (60:40) blends reduced the angle of ascending (from 7.0 ± 0.7 to 6.0 ± 0.7) and angel of descending (from 3.2 ± 0.21 to 2.4 ± 0.2), indicating the slight tightening of gluten leading to dough breakdown. The addition of amla powder improved the mixing characteristics of the composite flour doughs, as well as the physical and sensory qualities of the bread. In conclusion, amla powder can help overcome the deleterious impact of adding chickpea flour to WF or WWF for producing good quality pan bread for people with type-2 diabetes.

scholarly journals Texture profile of the bread produced from composite flour Bruguiera gymnorrhiza flour (BGF) and wheat flour

2019 ◽  
Vol 236 ◽  
pp. 012109
Author(s):  
M N G Amin ◽  
M N Hasan ◽  
Zakariya ◽  
S A Pralebda ◽  
H Pramono ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Composite Flour ◽  
Bruguiera Gymnorrhiza ◽  
Texture Profile

scholarly journals Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Patrick Ngirabakunzi Irakiza ◽  
Géant Basimine Chuma ◽  
Tresor Zongwe Lyoba ◽  
Marcelin Aganze Mweze ◽  
Jean Mubalama Mondo ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Democratic Republic Of Congo ◽  
Oyster Mushroom ◽  
Composite Flour ◽  
Nutrient Deficiencies ◽  
Bread Making ◽  
Cassava Flour ◽  
Physico Chemical ◽  
Good Consistency ◽  
Series Of Experiments

Abstract Background The import of wheat flour is the major driver for the high prices and low use of bakery products in non-producing tropical countries such as the Democratic Republic of Congo (DRC). These products’ high prices worsen the risk of malnutrition and food insecurity among rural and resource-poor populations. This study aimed at substituting the imported wheat flour with less expensive local cassava flour fortified with oyster mushroom flour in order to mitigate the nutritional crisis in the region. Methodology Series of experiments were conducted by substituting wheat flour with cassava flour at proportions of 10–25% to find the optimal combination. In addition, oyster mushroom flour (2.5–10%) was added to the composite flour to compensate for nutrient deficiencies of cereals and tuber crops. The overall aim was to identify the optimal wheat–cassava–mushroom combination, improving the nutritional value of breads while keeping their physico-chemical and organoleptic properties. Results Results showed that 0–10% mushroom flour increased bread protein from 19.63 to 22.66%. Besides, 7.5% mushroom flour allowed rising the bread calories from 311.8 to 354.5 kcal, and the dry matter from 77.33 to 87.86%. The wheat substitution for cassava fortified with mushroom flour negatively affected the bread volume, color and taste (p < 0.001). However, other organoleptic features remained unchanged. The different breads were microbiologically stable for bacteria, but susceptible to fungal attacks. Conclusion This study recommended 5–15–80% and 10–10–80% mushroom–cassava–wheat composite flour for better bakery results, good consistency and high protein and energy contents, for improving the nutritional status of populations in the tropical non-wheat producing regions such as DRC. Efforts are necessary to improve the taste and color of the mushroom-fortified bread to increase its uptake and competitiveness in the local markets.

scholarly journals Nutritional and Sensory Characteristics of Bread Produced from Wheat and Cassava Flour, Fortified with Sorrel Seed Protein Isolate

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Toibudeen A Sanni ◽  
Eunice M Ogunbusola ◽  
Cordelia N Jaiyeoba ◽  
Kudirat T Araoye
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Seed Protein ◽  
Control Sample ◽  
Protein Isolate ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Cassava Flour ◽  
Composite Flours

The possibility of making bread from composite flour containing 60-80% wheat flour, 10-25% cassava flour and 5-15% Sorrel seeds protein isolate was investigated. The proximate composition, mineral constituents, functional and sensory evaluation were analyzed using standard methods.  The results of the analysis showed that crude protein (8.80±0.36 to 18.70±0.35) and crude fibre (0.77±0.02 to 1.58±0.04) contents of the composite breads increased significantly with increased incorporation of cassava flour and sorrel seed protein isolate flours. The moisture (34.00±1.00 to 32.04±1.00), ash (1.22±0.03 to 0.66±0.03), carbohydrate(54.99±0.25 to 46.83±0.77) and fat (0.24±0.01 to 0.20±0.02) contents were  observed  to  decrease  significantly  with  corresponding  increase  in  the  percentage  of  the  composite  flours from 5-25% for both cassava flour and sorrel seed protein isolate flour. The results of the mineral contents showed that calcium element increased as the level of composite flour increased, while sodium, potassium and magnesium decreased as the level of inclusion increased. The functional properties, water and oil absorption, and swelling index of the composite flour showed varying degrees of variation from the control sample (100% wheat flour). The results of the sensory evaluation showed  that there were no significant  differences  (P>0.05)  in taste, texture, colour, flavour, appearance  and  overall acceptability, however, the  mean  sensory  scores  decreased  with increased  addition  of  cassava flour and  sorrel seed protein isolate  in the composite flour.  The outcome of the research showed that, nutritious bread could be produced from the composite flours of wheat, cassava and sorrel seeds protein isolate.Keywords: Bread, Wheat, cassava, Protein Isolate

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