+44-7897-074717Wambua Milcah, Matofari Joseph W., Faraj Abdul K.and Lamuka Peter O
The ever increasing worldwide cost of wheat flour used in the baking and confectionery industries has necessitated the search for alternative cheaper flour from the locally available crops. Cassava (Manihotesculenta)is one of such crops that have been identified because its flour has great potential to be utilized as a partial substitution of wheat flour. This study investigated the effect of different varieties and flour substitution levels of cassava with wheat flour in baking of wheat-cassava composite bread and bench-marked with attributes of common wheat bread on the market. Three cassava varieties; MH95/0183, MH95/0193 and Selele were used in the wheat-cassava flour blending at different ratios; 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 whereas the bread from baker’s flour was used as the control. Baking was done using Pup –loaf method. The proximate composition of the flour blends and alveograph properties; length (dough extensibility), height (dough strength) and W (Deformation energy) of the dough blends were determined. The specific volume and form ratio of the breads was calculated and the sensory evaluation of bread was carried out using 25 semi-trained panelists. The study found out that the proximate components of the blended breads reduced with increase in cassava substitution for all the cassava varieties. Composite flour with MH95/0183 were found to have better alveograph properties while composite bread with Selele had the highest specific volume and form ratio and sensory properties. Bread made from 5%, 10% and 15% cassava flour didn’t have significantly different (P<0.05)sensory properties from the control. The external loaf characteristics were the major factors the panelist used to rate the acceptability of the bread. Results of this study show that cassava flour can be used in the reconstitution of bread so as to reduce costs.
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