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Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Iwe MO, Michael N, Madu NE, Obasi NE, Onwuka GI, Nwabueze TU, Onuh JO and Asumugha VU

Bread prepared from blends of high quality cassava flour (HQCF) and wheat flour (WF) was evaluated to determine the suitability of HQCF as a partial replacement for wheat flour. Bread was prepared using ratios of 0:100, 10:90, 20:80, 30:70, 40:60 and 50:50 HQCF/WF respectively and assessed for their physicochemical, physical and sensory properties. The results showed that bread with higher levels of HQCF had higher moisture and carbohydrates content but lower ash, fat and fibre contents. The moisture content significantly varied from 28.51 to 35.01%. The high moisture content of the HQCF replaced bread samples may be attributed to the higher carbohydrates (starch) which has tendency for water uptake and retention. This is evidenced by the higher loaf weight and loaf density of the HQCF replaced bread samples. However, loaf volume and oven spring were negatively affected by increased incorporation of HQCF in bread, suggesting that the low protein content of HQCF may be responsible. The results of the sensory evaluation revealed that replacement of wheat flour with HQCF beyond 10% negatively affected sensory attributes, supplementation levels between 20–30% were tolerated by the panelists. It is therefore concluded that HQCF can be used as a potential replacement for wheat flour in the baking of bread.