Maximizing the incorporation of cassava flour as an adjunct in bread baking in Nigeria

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Egg White ◽  
Absorption Capacity ◽  
Food Sources ◽  
Wheat Bread ◽  
Cassava Flour ◽  
Composite Flours ◽  
Acceptable Quality ◽  
Composite Bread

Bread is popular around the world and is one of the world’s oldest foods. Bread is usually made from common wheat-flour dough. Till date most people are not familiar with other types of bread apart from that made from 100% wheat flour. When a part of wheat flour is replaced with flours from other food sources (yam, cassava, etc) the wheat gluten is automatically reduced. This study aimed at re-examining the approval of ten percent (10%) cassava flour inclusion in bread baking in Nigeria and evaluating higher % substitutions, with a view to increasing cassava carrying capacity for producing acceptable bread. The water absorption capacity (WAC) of wheat, cassava and composite flours ranged from 62.7 to 79% while oil absorption capacity (OAC) ranged from 4.5 to 72%. As cassava percent inclusion increased both WAC and OAC increased. Bread loaves produced from 10-20% inclusions without egg white had sensory scores of 3.2 to 3.9 and were significantly (p < 0.05) better than 25-30% wheat cassava composite bread loaves. In all sensory attributes, 10-20% cassava inclusion, with added egg white, produced bread loaves which were as good as 100% wheat bread. In terms of taste, colour, odour and texture 25-30% composite bread loaves had identical sensory values. This study showed that bread of acceptable quality can be produced from wheat flour substituted with up to 30% cassava flour.

scholarly journals The Effects of Watermelon Rind Flour on the Functional and Proximate Properties of Wheat Bread

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
C. Imoisi ◽  
J.U. Iyasele ◽  
U.C. Michael ◽  
E.E. Imhontu
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Swelling Capacity ◽  
Composite Bread

The present study was undertaken to develop bread from composite flours. Composite flours were prepared by blending wheat flour with watermelon rind flour in ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4) and 60:40 (AB5), respectively. This study was carried out to ascertain the effects of watermelon rind flour at different replacement levels (0%, 10%, 20%, 30%, 40%) on the proximate and functional properties of composite wheat bread. The results of proximate properties determination on wheat/flour blend gave low bulk densities of 0.54g/cm3 to 0.60g/cm3, high water absorption capacity of 2.389 to 3.044 g/g as well as a high swelling capacity of 5.764 to 7.610 g/g and a low oil absorption capacity of 1.608 to 2.150 g/g. The results of proximate composition of composite bread revealed an increase in % protein, % carbohydrate and % ash from 15.7% to 18.8%, 47.1% to 52.0% and 0.6% to 1.2% respectively and a subsequent decrease in % fat from 18.4% to 13.8. There was a reduction in energy density for composite bread. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were increased with increase in the incorporation of watermelon rind flour with wheat flour. Thus, the results indicate that by incorporating watermelon rind flour, it is possible to enhance the nutritional quality, chemical and functional properties of bread.

scholarly journals PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS

2020 ◽  
Vol 4 (2) ◽  
pp. 300-307
Author(s):  
J. Ndife ◽  
K. S. Abasiekong ◽  
B. Nweke ◽  
A. Linus-Chibuezeh ◽  
V. C. Ezeocha
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Vitamin B1 ◽  
Nutrient Content ◽  
Absorption Capacity ◽  
Food Sources ◽  
Composite Flours ◽  
Sensory Qualities ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato

Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.

Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rehab F.M. Ali ◽  
Sami A. Althwab ◽  
Hani A. Alfheeaid ◽  
Ayman Mohammed El-Anany ◽  
Raghad M. Alhomaid ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Quality Characteristics ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Moth Bean ◽  
Content Type ◽  
Different Levels ◽  
Composite Bread

PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.FindingsProtein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.Research limitations/implicationsThe main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.Originality/valueSDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

scholarly journals Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Arubi P. Alobo ◽  
Gibson L. Arueya
Keyword(s):  
Stem Bark ◽  
Sensory Properties ◽  
Loaf Volume ◽  
Bread Making ◽  
Cassava Flour ◽  
Composite Flours ◽  
Bread Production ◽  
Natural Additive ◽  
Sweet Cassava ◽  
Composite Bread

Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves. 

scholarly journals Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread

2021 ◽  
Vol 19 (1) ◽  
pp. 1-17
Author(s):  
Taiwo O. Olurin ◽  
Olayemi E. Dudu ◽  
Adeola M. Olaniyan ◽  
Olugbenga A. B. Ogunmoyela
Keyword(s):  
Water Content ◽  
Specific Volume ◽  
Positive Impact ◽  
Quality Characteristics ◽  
Wheat Bread ◽  
Validity And Reliability ◽  
Bread Making ◽  
Cassava Flour ◽  
Whole Wheat Bread ◽  
Composite Bread

The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to  that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour  composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread.  

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 β-carotene (0.74 μg/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≤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 Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

2021 ◽  
pp. 45-62
Author(s):  
Joy N. Eke-Ejiofor ◽  
Adelaide E. Ojimadu ◽  
Gabriel O. Wordu ◽  
Chigozie E. Ofoedu
Keyword(s):  
Comparative Study ◽  
Bulk Density ◽  
Functional Properties ◽  
Pennisetum Glaucum ◽  
Absorption Capacity ◽  
Complementary Food ◽  
Food Sources ◽  
African Yam Bean ◽  
Composite Flours ◽  
Flour Blends

The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some functional properties of complementary food from some underutilized foods (millet, African yam bean, and jackfruit) was carried out. Briefly, millet, African yam bean, and jackfruit were subjected to series of processing treatments such as malting, pre-gelatinization, drying, and milling, followed by blending into various ratios to obtain different samples of composite flours as a complementary food. From these, the functional properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed bulk density (PBD), foam capacity (FC), swelling index (SI), dispersibility, wettability, and sinkability were determined. Results showed that malting and pre-gelatinization influenced the intrinsic functional properties of the flour blends. In addition, composite flours containing malted samples had significantly lower (p<0.05) dispersibility, SI, WAC, LBD, and PBD, but significantly higher (p<0.05) wettability and sinkability. The variations in flour substitution showed no impact on the flour functionality except for SI and dispersibility. All composite flours exhibited an appreciable level of functionality and suitability to be used as a complementary food for weaning purposes. Overall, this research has demonstrated the potentials of utilizing millet, African yam bean, and jackfruit as sustainable nutrient-dense food materials for the production of complementary food.

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 Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

2013 ◽  
Vol 2013 ◽  
pp. 1-10 ◽  
Author(s):  
Maria Eduardo ◽  
Ulf Svanberg ◽  
Jorge Oliveira ◽  
Lilia Ahrné
Keyword(s):  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Cassava Flour ◽  
Bread Crumb ◽  
Crumb Firmness ◽  
Cassava Bread ◽  
High Level ◽  
Full Factorial ◽  
Composite Bread

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

scholarly journals Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

2019 ◽  
Vol 114 (1) ◽  
pp. 33
Author(s):  
Shadrack Mubanga CHISENGA ◽  
Tilahun Seyoum WORKNEH ◽  
Geremew BULTOSA ◽  
Buliyaminu Adegbemiro ALIMI
Keyword(s):  
Water Absorption ◽  
Negative Influence ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Water Absorption Capacity ◽  
Cassava Flour ◽  
Frozen Dough ◽  
Substitution Level ◽  
Gluten Content ◽  
Flour Blends

Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p &lt; 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p &lt; 0.05). Cassava variety (CV) and CFSL had significant p &lt; 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p &lt; 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

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