Chemical, Microbial And Antioxidant Capacity Of Baked Buns Produced From The Blends Of wheat (Triticum Vulgare), Instant Cassava (Manihot Esculeiita) Flours And Avocado Pear (Persea Ainericana In.) Pulp:- Ogwuegbu, Ihechi L
ABSTRACT
This study evaluated the
chemical, microbial and antioxidant capacity of baked buns produced from the
blends ofwheat flour (Trilicwn vulgare), instant cassava flour (Manihot
escidentd) and avocado pear (Persea americana M.) pulp. Wholesome cassava root,
wheat grain and avocado pear fruit were procured. Cassava root and wheat grain
were processed into flour, while the avocado pear was deseeded and blended into
pulp. Percentage (%) blends were formulated at the ratio of 95 % wheat flour: 5
% avocado pear pulp, 90 % wheat flour: 5 % instant cassava flour: 5 % avocado pear
pulp, 80 % wheat flour: 15 % instant cassava flour: 5 % avocado pear pulp, 70 %
wheat flour: 25 % instant cassava flour: 5 % avocado pear pulp and 95 % instant
cassava flour: 5 % avocado pear pulp. Buns was produced from the blends. The
colour profile, chemical stability, antioxidant properties and microbial load
were analyzed using standard methods. The result showed that the colour profile
ranged from 62.88 to 75.05 for degree of lightness (L*), -0.41 to 4.68 for
redness index (a*) and 17.23 to 27.81 for yellow value (b*). The result ofthe
chemical stability ranged from 0.56 to 1.70 % for free fatty acid and 4.99 to
11.60 % for peroxide value. The result of the antioxidant properties ranged
from 28.35 to 336.50 mg/lOOg for total phenol, 1.33 to 10.78 mg/lOOg for total
flavonoid, 4.89 to 11.31 mg/100g for ABTS and 2.92to21.41 mg/100g for FRAP. The
result ofthe total bacteria count ranged from 0.2 to 0.5 x 104 cfu/ml after 48h
and 2.5 to 3.4 x 105 after 120h. The result ofthe total fungi count showed that
there was no growth after 48 h. But there was growth after 120 h and ranged
from 1.2 to 1.7 x 105. The study revealed the potential of cassava flour as an
alternative ingredient for the production of buns and also revealed the
potential of avocado pear pulp as a suitable fat replacer which can deliver the
functionalities with less nutritional problems.
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MICHAEL, U (2026). Chemical, Microbial And Antioxidant Capacity Of Baked Buns Produced From The Blends Of wheat (Triticum Vulgare), Instant Cassava (Manihot Esculeiita) Flours And Avocado Pear (Persea Ainericana In.) Pulp:- Ogwuegbu, Ihechi L. Repository.mouau.edu.ng: Retrieved Apr 23, 2026, from https://repository.mouau.edu.ng/work/view/chemical-microbial-and-antioxidant-capacity-of-baked-buns-produced-from-the-blends-of-wheat-triticum-vulgare-instant-cassava-manihot-esculeiita-flours-and-avocado-pear-persea-ainericana-in-pulp-ogwuegbu-ihechi-l-7-2
UNIVERSITY, MICHAEL. "Chemical, Microbial And Antioxidant Capacity Of Baked Buns Produced From The Blends Of wheat (Triticum Vulgare), Instant Cassava (Manihot Esculeiita) Flours And Avocado Pear (Persea Ainericana In.) Pulp:- Ogwuegbu, Ihechi L" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Apr. 2026, https://repository.mouau.edu.ng/work/view/chemical-microbial-and-antioxidant-capacity-of-baked-buns-produced-from-the-blends-of-wheat-triticum-vulgare-instant-cassava-manihot-esculeiita-flours-and-avocado-pear-persea-ainericana-in-pulp-ogwuegbu-ihechi-l-7-2. Accessed 23 Apr. 2026.
UNIVERSITY, MICHAEL. "Chemical, Microbial And Antioxidant Capacity Of Baked Buns Produced From The Blends Of wheat (Triticum Vulgare), Instant Cassava (Manihot Esculeiita) Flours And Avocado Pear (Persea Ainericana In.) Pulp:- Ogwuegbu, Ihechi L". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Apr. 2026. Web. 23 Apr. 2026. < https://repository.mouau.edu.ng/work/view/chemical-microbial-and-antioxidant-capacity-of-baked-buns-produced-from-the-blends-of-wheat-triticum-vulgare-instant-cassava-manihot-esculeiita-flours-and-avocado-pear-persea-ainericana-in-pulp-ogwuegbu-ihechi-l-7-2 >.
UNIVERSITY, MICHAEL. "Chemical, Microbial And Antioxidant Capacity Of Baked Buns Produced From The Blends Of wheat (Triticum Vulgare), Instant Cassava (Manihot Esculeiita) Flours And Avocado Pear (Persea Ainericana In.) Pulp:- Ogwuegbu, Ihechi L" Repository.mouau.edu.ng (2026). Accessed 23 Apr. 2026. https://repository.mouau.edu.ng/work/view/chemical-microbial-and-antioxidant-capacity-of-baked-buns-produced-from-the-blends-of-wheat-triticum-vulgare-instant-cassava-manihot-esculeiita-flours-and-avocado-pear-persea-ainericana-in-pulp-ogwuegbu-ihechi-l-7-2