Evaluation of the quality attributes of wheat composite (wheat-cassava, wheat-plantain and wheat-rice) flours in bread making

  • GO Ogunlakin
  • VF Abioye
  • MO Olewepo

Abstract

Composite flour was produced with wheat and other crops like rice, plantain and cassava at 20% substitution. The flour mixes were evaluated for proximate, physico-chemical properties and sensory evaluation was carried out on bread samples produced from these mixes. The moisture contents of these flours ranged from 11.00 to 12.30%. Also, ash and crude fibre contents ranged from 1.03 to 1.50% and 0.70 to 1.17%, respectively. The protein content ranged between 9.30 - 10.90% with wheat- cassava flour mixes having the lowest while the sample with 100% wheat had the highest protein content. The fat content ranged from 1.50 to 1.93%. Water absorption capacity and pasting viscosity of the flours ranged from 59.50 to 66.60% and 466 to 893 RVU, respectively. The bulk density of the samples ranged between 0.48 and 0.88 g/ml while pH values ranged from 6.57 to 6.70. The sensory analysis reflected that bread produced from 100% wheat flour was much accepted by the panelists but the ratings were close indicating a probability at 20% substitution.

Keywords: Bread, composite flour, proximate composition, physico-chemical properties, sensory evaluation.

African Journal of Biotechnology, Vol 13(38) 3907-3911

Author Biographies

GO Ogunlakin
Ladoke Akintola University of Technnology, PMB 4000, Ogbomoso, Oyo State, Nigeria
VF Abioye
Ladoke Akintola University of Technnology, PMB 4000, Ogbomoso, Oyo State, Nigeria
MO Olewepo
Ladoke Akintola University of Technnology, PMB 4000, Ogbomoso, Oyo State, Nigeria
Published
2015-10-08
Section
Articles

Journal Identifiers


eISSN: 1684-5315