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    Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots

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    Journal Article (429.4Kb)
    Date
    2019-06
    Author
    Awoyale, W.
    Abass, A.B.
    Amaza, P.
    Oluwasoga, O.
    Nwaoliwe, G.
    Type
    Journal Article
    Review Status
    Internal Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total β-carotene (0.74 μg/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p≤0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.
    https://dx.doi.org/10.20944/preprints201906.0246.v1
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7745
    IITA Authors ORCID
    Wasiu Awoyalehttps://orcid.org/0000-0002-3635-1414
    Adebayo Abasshttps://orcid.org/0000-0003-1376-3608
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.20944/preprints201906.0246.v1
    Research Themes
    Social Science and Agribusiness
    IITA Subjects
    Agribusiness; Agronomy; Biofortification; Cassava; Smallholder Farmers; Socioeconomy; Value Chains
    Agrovoc Terms
    Cassava; Flours; Biofortification; Bread; Nutrition; Chemicophysical Properties; Organoleptic Properties
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Eastern Africa Hub; Headquarters and Western Africa Hub
    Journals
    Preprints
    Collections
    • Journal and Journal Articles5286
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