Comparative evaluation of cassava composite flours and bread

Abstract

Abstract. Abu MS. 2023. Comparative evaluation of cassava composite flours and bread. Asian J Nat Prod Biochem 21: 13-17. Wheat imports into Nigeria have a high monetary value of NGN 635 billion annually. The recent data from the National Bureau of Statistics (NBS) trade report shows that Nigeria has spent NGN 258.3 billion on wheat imports in the first three months of 2021, despite the government continuing to encourage local production, such as composite flour. Composite flour combines several flours from roots, tubers, cereals, and legumes with or without adding wheat flour. This study evaluated the functional properties of composite flour produced from potato, cassava, and soybean and the effect of fortification on microbial growth on the produced bread. The flour variations were prepared at 50: 50 (%w/w), then the proximate composition, mineral contents, and functional properties were analyzed. The composite flour comprises WCF = 400 g wheat flour + 400 g cassava flour. CPF = 400 g of cassava + 400 g of sweet potatoes. CSF = 400 g of cassava + 400 g of soybean. The dry ingredients for making dough were 800 g of flours/composite flours, 100 g of butter, 100 g of sugar, and 5 g of yeast thoroughly mixed with warm water to obtain the dough. Exactly 110 g of the dough was placed in the baking pan and kept at room temperature for 20 minutes to ripe. The ripe dough was baked in the oven for 15 minutes. The bread was allowed to cool for further analysis, including the sensory evaluation and the microbial load of the finished products. Bread production uses CP, CS, WC flours, whole wheat, and cassava flours. The Swelling Capacity (SWC) showed that the Wheat Flour (WF) (11.00 ± 1%) was significantly (p<0.05) higher than Cassava Flour (CF) (6.33 ± 0.58%) and Cassava-Soybean Flour (CSF) (6.67 ± 0.58%). On the other hand, Water Absorption Capacity (WAC) revealed that the Wheat Flour (WF) (1.74 ± 0.24 g H₂O/g flour) was significantly (p<0.05) lower than CF (2.10 ± 0.08 g H2O/g flour) and Cassava-Potato Flour (CPF) (2.16 ± 0.07 g H2O/g flour). The Oil Absorption Capacity (OAC) showed that wheat flour (WF) (1.80 ± 0.15 g oil/g flour) was significantly (p<0.05) lower than CF (2.41 ± 0.07 g H2O/g oil), CPF (2.21 ± 0.81 g oil/g flour) and CSF (2.15 ± 0.10 g oil/g flour). The microbial density was higher on the Wheat-Flour Bread, WFB, followed by cassava flour bread, CFB. There was a lower microbial growth in cassava-potato flour bread, CPFB. The functional properties and the sensory evaluation of the composite flour bread indicated substantial feasibility of using legume/tuber composite flours in bread production.