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Effect of nitrogen fertilizer and cassava variety on the sensory quality of composite bread
Abstract/Description
This paper reports how field application of nitrogen fertilizer and cassava variety affects the sensory quality of composite cassava-wheat bread. Fertilizer dosages of 0 and 160 kg/ha were applied during the raining season in a completely randomized trial plot located in Mokwa, in the Guinea savannah belt of Nigeria. The main effect of variety was significant on crust color and appearance (p<0.01) whereas fertilized application significantly influenced crumb structure and crust appearance (p<0.01). The interaction between variety and fertilizer had significant effect on all the sensory properties measured. Crumb softness was the most influential factor that determined the overall acceptability of the composite bread. The study highlighted the need for careful selection of cassava variety and application of fertilizer to cassava that would be used for breadmaking purposes.