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