EFFECT OF CASSAVA/SOY FLOUR SUPPLEMENTATION ON THE CHEMICAL, FUNCTIONAL AND BAKING QUALITIES OF BREAD 2*

• O.K. Oni

  Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

  Author

• M.O. Oluwamukomi

  Department of Food Science and Technology, Federal University of Technology, Akure. Ondo State Nigeria

  Author

• T. A. Sanni

  Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

  Author

• T. O Ogunlade

  Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

  Author

The study evaluated the suitability and acceptability of cassava composite bread in order to enhance the utilization of cassava flour for production of baked goods which will help alleviate the dependency of developing nations on imported wheat. Flour samples were processed using standard methods. Effect of supplementing wheat flour with cassava flour up to 40% level and 20% soy flour on the physico-chemical, functional, sensory and anti-nutrient properties of the flour samples were studied. Baking qualities and microbial evaluation of wheat/cassava/soy bread was also carried out. Thirteen different bread samples were produced from composite flour consisting of wheat, cassava and soybean flours in the range of following proportions: 60-100%, 10-40% and 10-20% respectively. The protein content decreased as the cassava flour increased, but increased as soy flour was increased. Fibre content increased with increase in the cassava and soy flour ranging from 0.30% to 1.12%. The fat content decreased with increase in cassava flour but increased with a increase in soy four ranging from 2.23% to 3.40% for sample without soybean flour, 6.61% to 9.06% for samples with soybean flour. It was a similar trend for carbohydrate. Sedimentation value of the flour ranged from 11 to 22%, falling Number ranged from 413 to 424 s while the damage starch ranged from 93.01 to 94.54.Oven spring and specific volume of breads decreased with increase in cassava supplementation. Bread baked with up to 20% cassava and 20% soy flour was not significantly different in most sensory attributes from the control sample.

1. O.K. Oni, Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

   Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

2. M.O. Oluwamukomi, Department of Food Science and Technology, Federal University of Technology, Akure. Ondo State Nigeria

   Department of Food Science and Technology, Federal University of Technology, Akure. Ondo State Nigeria

3. T. A. Sanni, Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

   Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

4. T. O Ogunlade, Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

   Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State Nigeria

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