ABSTRACT
The study evaluated the effects of incorporating
flours from a local, and select improved cassava varieties in bread
formulation. Tubers of five new, improved cassava varieties, UMUCAS 36, UMUCAS
37 and UMUCAS 38, NR 87184 and TMS 0593 developed by the National Root Crops
Research Institute, Umudike were obtained from the research institute and local
variety, Nwany oji was obtained from the local farmers, and processed into high
quality cassava flour. The flours were used in producing 10 – 20% wheat-cassava
bread. The flours were analysed for chemical composition and functional
properties. The bread were evaluated for proximate composition and physical and
sensory properties. The cassava flours had 8.19 – 11.42% moisture, 0.51 – 1.07%
protein, 1.63 – 2.84% crude fibre, 1.10 – 2.63% ash, 0.91 – 1.06% fat and 84.11
– 85.09% carbohydrate. The wheat flour had 9.96% protein, 1.56% lipid 1.04% ash
and 0.60% crude fibre. The HCN content of the cassava flours was 2.87 – 6.07
mg/kg. The functional properties of the flours were: bulk density 0.76 – 0.96
g/ml, water absorption capacity 1.12 – 1.46 g/g sample, oil absorption capacity
1.42 – 1.60 g/g sample, foam capacity 12.89 – 16.70%, foam stability 2.04 –
3.03%, emulsion capacity 41.02 – 44.40%, swelling capacity 16.12 – 20.43%,
gelatinization temperature 58.82 – 65.02 °C and gelatinization time 1.49 – 2.07 min. The bread had
74.70 – 84.92% dry matter, 15.08 – 25.37% moisture, 6.61 – 12.01% protein, 1.26
– 1.91% crude fibre, 1.02 – 2.87% ash, 1.26 – 2.66% fat and 61.28 – 68.16%
carbohydrate. The HCN content of the bread was 0.65 mg/kg – 2.58 mg/kg,
increasing as the cassava flour portion increased. The physical properties of
the bread were 265.50
g to 375.00 g loaf weight, 693.0 – 1445.0ml loaf volume and 2.61 – 3.76 ml/g
for specific volume. Generally, there was in every variety an increase in loaf
weight but decrease in loaf and specific volumes with increase in the
percentage of cassava flour in the composition. The NR 87184 performed best
among the improved cassava varieties. The sensory scores, 6.45 – 8.05 (colour),
5.75 – 7.95 (aroma), 5.90 – 8.05 (taste), 6.55 – 8.05 (crust appearance), 6.65
– 8.05 (crumb appearance) and 5.65 – 7.95 (general acceptability), indicated
the samples received a minimum of moderate liking by the consumers. Over all, these cassava varieties looked promising for
use in bread formulation. The choice of variety would much depend on intended
quality goals. However, it may be the necessary to use appropriate improvers to
boost the physical properties of the composite breads. This could encourage the
adoption of the wheat-cassava bread policy.
EZINDU-ODOEMELAM, N (2024). Chemical and Functional Properties of Flour from Improved Cassava (Manihot esculentum crantz) Varieties, and Quality Evaluation of Their Bread Composites:- Ezindu-Odoemelam, Mercy N.. Repository.mouau.edu.ng: Retrieved Dec 09, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-functional-properties-of-flour-from-improved-cassava-manihot-esculentum-crantz-varieties-and-quality-evaluation-of-their-bread-composites-ezindu-odoemelam-mercy-n-7-2
NNEOMA, EZINDU-ODOEMELAM. "Chemical and Functional Properties of Flour from Improved Cassava (Manihot esculentum crantz) Varieties, and Quality Evaluation of Their Bread Composites:- Ezindu-Odoemelam, Mercy N." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 16 Apr. 2024, https://repository.mouau.edu.ng/work/view/chemical-and-functional-properties-of-flour-from-improved-cassava-manihot-esculentum-crantz-varieties-and-quality-evaluation-of-their-bread-composites-ezindu-odoemelam-mercy-n-7-2. Accessed 09 Dec. 2024.
NNEOMA, EZINDU-ODOEMELAM. "Chemical and Functional Properties of Flour from Improved Cassava (Manihot esculentum crantz) Varieties, and Quality Evaluation of Their Bread Composites:- Ezindu-Odoemelam, Mercy N.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 16 Apr. 2024. Web. 09 Dec. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-functional-properties-of-flour-from-improved-cassava-manihot-esculentum-crantz-varieties-and-quality-evaluation-of-their-bread-composites-ezindu-odoemelam-mercy-n-7-2 >.
NNEOMA, EZINDU-ODOEMELAM. "Chemical and Functional Properties of Flour from Improved Cassava (Manihot esculentum crantz) Varieties, and Quality Evaluation of Their Bread Composites:- Ezindu-Odoemelam, Mercy N." Repository.mouau.edu.ng (2024). Accessed 09 Dec. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-functional-properties-of-flour-from-improved-cassava-manihot-esculentum-crantz-varieties-and-quality-evaluation-of-their-bread-composites-ezindu-odoemelam-mercy-n-7-2