Evaluation of the physical and sensory characteristics of bread produced from three varieties of cassava and wheat composite flours

Abstract

This study determines the most suitable cassava variety and an acceptable maximum substitution level of wheat flour with cassava flour for bread production in terms of baking and organoleptic characteristics using three varieties of cassava. High Quality Cassava Flour produced from three cassava varieties (Afisiafi, Bankye hemmaa and Doku duade) was used together with wheat in composite at 10%, 20% and 30% substitution levels. Bread samples were baked from the resulting composites and examined for its specific volume, density and hardness. The products were also subjected to sensory analysis for appearance, taste, texture and overall acceptability by a semi-trained panel of consumers. Increasing proportion of cassava flour in the composite bread reduced bread specific volume and increased density and hardness. Increasing the content of cassava in the composite resulted in bread that was less springy and difficult to chew. Springiness of bread substituted with 10% and 20% cassava flour compared well with the control, while those with 30% cassava were significantly less springy than the control. A substitution level of 10% Afisiafi and 20 % Bankye hemmaa cassava flour in composite bread on overall acceptable was similar to 100% wheat bread and therefore has the most suitable potential to replace part of wheat flour in bakery products