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

2021 ◽  
Vol 107 ◽  
pp. 29-36
Author(s):  
Ebuka F. Obojiofor ◽  
James O. Okechukwu ◽  
Emmanuel I. Victor ◽  
Roland Anikwenze
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Carbohydrate Content ◽  
Sensory Panel ◽  
Manihot Esculenta Crantz ◽  
Organoleptic Evaluation ◽  
Cassava Flour ◽  
Wide Acceptance ◽  
Emulsification Capacity ◽  
Cassava Varieties

Abstract 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.

scholarly journals Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles

2018 ◽  
Vol 6 (1) ◽  
pp. 148-156 ◽  
Author(s):  
Divya Chauhan ◽  
Krishan Kumar ◽  
Shiv Kumar ◽  
Harish Kumar
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Calorific Value ◽  
Loaf Volume ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Oat Flour ◽  
Processed Products ◽  
Different Levels

Oat (Avena sativa L.) is an underutilized cereal and is considered as a rich source of protein, minerals, lipids, β-glucan and other phytochemicals. It has an immense scope for its application in preparation of various nutraceutical and functional foods. Oat flour was incorporated with wheat flour at different concentrations for preparation of breads and noodles. Breads were prepared by incorporation of oat flour (OF) in wheat flour (WF) at different levels (0, 10, 15, 20 and 25%). Overall acceptability of breads decreased with increase in level of oat flour. However, breads were moderately desirable up to 20% replacement of WF with OF and slightly desirable at 25% level of replacement. Significant decrease in loaf volume of oat incorporated bread (OIB) was observed with increase in level of incorporation of OF in WF. Oat incorporated noodles (OIN) were prepared by substitution of OF in WF at proportion of 0, 10, 20, 30 and 40%. These were moderately desirable only up to 30% replacement of wheat flour with oat flour and slightly desirable thereafter. There was significant (P≤0.05) increase in proteins, crude fibres, ash and fat content but significant decrease in carbohydrate content and calorific value of processed products was recorded with increased incorporation of OF in WF. Results of organoleptic evaluation concluded that bread and noodles were moderately desirable up to 20 and 30% replacement of wheat flour with oat flour, respectively. Therefore, oat can be successfully substituted with wheat flour upto a level of 20% for bread and 30% for noodle preparation thereby, enhancing the nutritional components such as crude protein, fibre, fat and ash content in prepared products.

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.

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

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
R. A. T. Nilusha ◽  
J. M. J. K. Jayasinghe ◽  
O. D. A. N. Perera ◽  
P. I. P. Perera ◽  
C. V. L. Jayasinghe
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Edible Films ◽  
Absorption Capacity ◽  
Raw Material ◽  
Manihot Esculenta Crantz ◽  
Food Applications ◽  
Cassava Varieties

Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower ( p < 0.05 ) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher ( p < 0.05 ) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.

scholarly journals Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat- cassava flour blends

2014 ◽  
Vol 14 (66) ◽  
pp. 9390-9403
Author(s):  
K Masamba ◽  
◽  
H Jinazali
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Crude Protein ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Bread Making ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Flour Blends

The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermented cassava flour at the ratios of 100:0, 90:10 and 80:20 for wheat: cassava flour, respectively and baked using a Morphy Richards (serial number 20076019) bread maker. The results showed that both the cassava flour and cassava flour substitution levels significantly affected (p<0.05) proximate composition, sensory characteristics and overall acceptability of the bread. Regardless of flour type, increased cassava flour substitution progressively decreased the crude protein and fat contents while the ash content was increased. The trend in significant differences as a reflection of the effect of cassava flour type and substitution level for the bread sensory characteristics was not consistent. Bread made from the 100% wheat flour was not significantly different from breads made from the following cassava flour type and substitution levels: 10% fermented cassava flour, 10% unfermented flour and 20% unfermented cassava flour in colour, texture, aroma and taste. Significant differences were observed between bread made from the 100% wheat flour and breads from the following cassava type and substitution levels: 20% fermented cassava flour, 10% and 20% unfermented cassava flour in colour, texture, aroma and taste. Overall acceptability and index to volume were both significantly affected by the cassava flour type and substitution levels. In conclusion, cassava flour substitution levels in wheat-cassava flour blends for bread making should not exceed 10% regardless of how the cassava flour has been processed to ensure bread with improved proximate composition and acceptable sensory attributes.

UJI KANDUNGAN PROTEIN PADA BEBERAPA VARIETAS UMBI UBI KAYU ( Manihot esculenta Crantz) YANG DIHASILKAN DI DESA RANDOTONDA, KECAMATAN ENDE, KABUPATEN ENDE

AGRICA ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 43-50
Author(s):  
Martinus Laka ◽  
Emilia S.A. Wangge
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Manihot Esculenta ◽  
Wheat Variety ◽  
Manihot Esculenta Crantz ◽  
White Variety ◽  
Cassava Flour ◽  
Potato Varieties ◽  
White Yam ◽  
Cassava Varieties

This study aims to determine the protein content found in all three cassava varieties. The cassava varieties produced in Randotonda Village, namely the cassava variety, the variety of cassava Ai land, and the flour cassava varieties. Test the protein content of several cassava varieties with varied harvest ages using the Kjedhal method. Cassava varieties of Tanah ai varieties with an harvest age of 8 months, cassava tubers, 10 months old verietas, and cassava flour 12 months old.The results showed that the three types of fresh cassava tubers of White variety were 1.59%, Tanah Ai cassava varieties were 1.48% and Wheatwood sweet potato varieties were 1.18%. This is because the White yam variety is 8 months old, while the 10-month AI variety and the Wheat variety are 12 months (1Year).

Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Viviane Andrade de Oliveira ◽  
Gilmar Freire da Costa ◽  
Solange de Sousa
Keyword(s):  
Wheat Flour ◽  
Design Methodology ◽  
Microbiological Quality ◽  
Carbohydrate Content ◽  
Partial Substitution ◽  
Chemical Parameters ◽  
Cassava Flour ◽  
Content Type ◽  
Microbiological Parameters

Purpose The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour. Design/methodology/approach Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.). Findings The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation (p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp. Originality/value The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.

scholarly journals Performance, serum biochemical indices and crude protein utilisation by broiler chickens fed diets based on two varieties of cassava (Manihot esculenta Crantz) grits I. Starter Phase

2020 ◽  
Vol 44 (1) ◽  
pp. 151-161
Author(s):  
O. A. Ogunwole ◽  
F. D. Abayomi ◽  
S. O. Oladimeji ◽  
M. D. Olumide ◽  
H. O. Lawal ◽  
...  
Keyword(s):  
Manihot Esculenta ◽  
Crude Protein ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Broiler Chicks ◽  
Feed Conversion ◽  
Manihot Esculenta Crantz ◽  
Serum Biochemical ◽  
Biochemical Indices ◽  
Cassava Varieties

Effect of dietary inclusion of cassava grits (Manihot esculenta Crantz) from two cassava varieties TME 419 and TMS 01/1371 as replacement for maize on performance, serum biochemical indices and crude protein utilization of broiler chicks was investigated in a three-week trial with Abor Acre plus broiler chicks (n=210). In a completely randomized design, birds were allotted to seven treatments, each replicated thrice with 10 birds per replicate. Diet 1 comprised 50 % maize and 0 % cassava grits, diets 2, 3 and 4 had their respective maize content replaced at 25, 50 and 75 % with cassava grits from TMS 01/1371 while diets 5, 6 and 7 was replaced correspondingly with cassava grits from TME 419 at 25, 50 and 75 %, respectively for a duration of 21-day. Increased dietary cassava grits significantly lowered (P<0.05) weight gain and metabolizable crude protein of broiler chicks. Birds on diets 3, 4, 6 and 7 had similar weight gain, feed conversion ratio and metabolizable crude protein. Except for significantly increased (P<0.05) total protein and alkaline phosphatase due to interactions of cassava varieties and inclusion levels, effects of cassava varieties and inclusion levels on other serum indices were similar (P>0.05). Regression of metabolizable crude protein on graded cassava grit inclusion for both varieties were negative and significant (P<0.05) for TME 419 (R2 =0.355) and highly significant (P<0.01) for TMS 01/1371 (R2 =0.6639). Both graphs clearly depicted decreased metabolizable crude protein due to increased cassava grits in the diets. Increased dietary cassava grits of both varieties resulted in lowered metabolizable crude protein and serum indices with concomitant increased feed conversion ratio of broiler starter chicks.

CONCENTRADO PROTEICO OBTIDO DAS FOLHAS DE MANDIOCA (Manihot esculenta Crantz) DE TRÊS VARIEDADES COMERCIAIS.

2017 ◽  
Vol 13 (1) ◽  
Author(s):  
Izabel Aparecida Soares ◽  
Mauro Sérgio Téo ◽  
Carlise DEBASTIANI ◽  
Suzymeire BARONI ◽  
Vanessa Silva RETUCI
Keyword(s):  
Manihot Esculenta ◽  
Crude Protein ◽  
Hydrocyanic Acid ◽  
Protein Concentrate ◽  
Manihot Esculenta Crantz ◽  
White Variety ◽  
Mean Values ◽  
Randomized Design ◽  
Significant Difference ◽  
The Mean

O trabalho teve por objetivo verificar diferenças entre rendimento do concentrado proteico e proteína bruta da folha da mandioca (Manihot esculenta Crantz), obtidos a partir de três variedades comerciais: branca, cascuda e vermelha. As manivas foram plantadas seguindo o delineamento experimental inteiramente casualizado com três repetições. Nas comparações entre as variedades, considerou coletas escalonadas pós-plantio, realizadas aos 12, 14 e 16 meses. O concentrado proteico foi obtido a partir da farinha das folhas inteiras e submetido ao método de termo - coagulação ácido e a proteína bruta pelo método padrão AOAC. Os dados foram submetidos a análise de variância e comparados pelo teste de Tukey - 5% de probabilidade. Os resultados não indicaram diferença significativa entre as médias obtidas para rendimento de concentrado proteico. Para a variável porcentagem de proteína bruta a variedade Branca foi a que apresentou maior valor, com média de 46,25%, seguida pela Cascuda e Vermelha, 44,52% e 37,30%, sucessivamente. Conclui-se que outros estudos devem avaliar condições que possam influenciar no teor de proteína foliar, como clima e solo, e, avaliar os níveis de ácido cianídrico de cada variedade, indicando qual das três é a melhor para a extração do concentrado proteico das folhas. Palavras chaves: Manihot esculenta Crantz, variedades comerciais, concentrado proteico, proteína bruta. ABSTRACT: The study aimed to assess the differences between income protein concentrate, crude protein of cassava leaf (Manihot esculenta Crantz), obtained from three commercial varieties: white, red and cascuda. The cuttings were planted following the completely randomized design with three replications. Comparisons between the varieties considered after planting staggered collections, held on 12, 14 and 16 months. The protein concentrate was obtained from flour of whole sheets and subjected to the term method - acid coagulation and crude protein by AOAC standard method. The data were submitted to ANOVA and Tukey test - 5% probability. The results indicated no significant difference between the mean values obtained for protein concentrate income. For the variable percentage of crude protein White variety showed the highest, with an average of 46.25%, followed by cascuda and Red, 44.52% and 37.30%, successively. We conclude that further studies should evaluate conditions that may affect the leaf protein content, such as climate and soil, and evaluate the hydrocyanic acid levels of each variety, indicating which of the three is the best for the extraction of protein concentrate from leaves Key words: Manihot esculenta Crantz, commercial varieties, protein concentrate, crude protein.

ANALYSIS OF GENETIC DIVERSITY OF 26 CASSAVA VARIETIES (Manihot esculenta CRANTZ) WITH DIFFERENT RESPONSES TO WATERLOGGING CONDITIONS BY USING RAPD MARKERS

2021 ◽  
Vol 66 (3) ◽  
pp. 170-179
Author(s):  
Sengsoulichan Dethvongsa ◽  
Vu Nguyen Anh ◽  
Van Tran Khanh
Keyword(s):  
Genetic Diversity ◽  
Phylogenetic Tree ◽  
Manihot Esculenta ◽  
Rapd Markers ◽  
Flood Tolerance ◽  
Randomly Amplified Polymorphic Dna ◽  
Manihot Esculenta Crantz ◽  
Rapd Pcr ◽  
Cassava Production ◽  
Cassava Varieties

RAPD (Randomly Amplified Polymorphic DNA) is an indicator for high and stable polymorphism, widely used in the study of the diversity of cassava. In this paper, the results of using 20 polymorphic primers OPK combined with the establishment of the phylogenetic tree to analyze the genetic diversity of 26 cassava varieties with different responses to waterlogging conditions by using the RAPD-PCR technique were presented. The purpose of this experiment was to show the genetic relevance of the studied cassava varieties. The results showed that the flood tolerance of cassava was not related to the polymorphism and branching characteristics of the stem. This information may be use as a basis for selecting flood-tolerant cassava varieties for cassava production, as well as the basis for selecting genetically different parents for breeding.

scholarly journals UJI DAYA HASIL UBIKAYU (Manihot esculenta Crantz) VARIETAS UJ5 PADA BERBAGAI UMUR PANEN

2016 ◽  
Vol 10 (1) ◽  
pp. 63-70
Author(s):  
Palupi Puspitorini ◽  
Dyah Pitaloka ◽  
Tri Kurniastuti
Keyword(s):  
Manihot Esculenta ◽  
Starch Content ◽  
Block Design ◽  
Research Direction ◽  
Index Number ◽  
Fresh Weight ◽  
Manihot Esculenta Crantz ◽  
Randomized Block Design ◽  
Tuber Crop ◽  
Cassava Varieties

This study aims to find out the results of cassava tuber crop UJ5 variety at different harvest ages. Research direction is that cassava varieties have been planted throughout Indonesia as the best producer of cassava varieties. High levels of starch and high HCN content makes this variety was selected by the factory - tapioca factory in Indonesia. Research design used randomized block design with 7 treatments of harvesting (UP) were repeated 3 times. UP6 (harvesting 6 MAP), UP7 (harvesting 7 MAP), UP8 (harvesting 8 MAP), UP9 (harvesting 9 MAP), UP10 (harvesting 10 MAP), UP11 (harvesting 11 MAP), UP12 ( harvesting 12 MAP). The research variables are the fresh weight of tuber, tuber starch content (%), the weight of biomass, harvest index, number of tubers per plant. The results showed that the best harvesting time is UP9 the results did not differ with UP10, UP11 and UP12

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