Maximizing the incorporation of cassava flour as an adjunct in bread baking in Nigeria

S. O. Agunbiade, O. J. Ojezele and A. M. Eze

Abstract

Bread is popular around the world and is one of the world’s oldest foods. Bread is usually made from common wheat-flour dough. Till date most people are not familiar with other types of bread apart from that made from 100% wheat flour.
When a part of wheat flour is replaced with flours from other food sources (yam, cassava, etc) the wheat gluten is automatically reduced. This study aimed at reexamining the approval of ten percent (10%) cassava flour inclusion in bread
baking in Nigeria and evaluating higher % substitutions, with a view to increasing cassava carrying capacity for producing acceptable bread. The water absorption capacity (WAC) of wheat, cassava and composite flours ranged from 62.7 to 79%
while oil absorption capacity (OAC) ranged from 4.5 to 72%. As cassava percent inclusion increased both WAC and OAC increased. Bread loaves produced from 10-20% inclusions without egg white had sensory scores of 3.2 to 3.9 and were
significantly (p < 0.05) better than 25-30% wheat cassava composite bread loaves. In all sensory attributes, 10-20% cassava inclusion, with added egg white, produced bread loaves which were as good as 100% wheat bread. In terms of taste, colour, odour and texture 25-30% composite bread loaves had identical sensory values. This study showed that bread of acceptable quality can be produced from wheat flour substituted with up to 30% cassava flour.