Effect of Blend Ratio on Thermo-Physical and Sensory Characteristics of Composite Wheat, Cassava and Soy Bread
Thermo-physical properties of bread made from wheat, cassava and soybean blends were investigated. During investigation, the organoleptic acceptance of the composite wheat, cassava and soy bread was determined. All the blend ratios were exposed to equal heating rate during baking at set temperature of 230oC. The wheat flour was substituted by composite cassava and soy at levels of 0, 10, 20, 30, 40, and 50%. The formulated products were organoletically tested using a nine point hedonic scale. Statistical package for social sciences (SPSS) software version 16 was used to run analysis of variance (ANOVA) to conduct sensory evaluation. Results show that increase in the level of cassava and soy flours substitute resulted in decrease in loaf volume and height. The results were compared with literature data. Acceptability of the bread products estimated on a 9-point hedonic scale gave score results as follows: A=7.86, B=7.31, C=6.93, D=6.42, E=6.15 and F=5.69, respectively for A= Wheat (100%); B= Wheat : Cassava + Soybean (90%/10%); C= Wheat: Cassava + Soybean (80%/20%); D= Wheat: Cassava + Soybean (70%/30%); E= Wheat: Cassava + Soybean (60%/40%); F = Wheat: Cassava + Soybean (50%/50%).This indicates the feasibility of producing acceptable and nutritious loaves from wheat/cassava/soy composite flour up to 50% cassava and soy composite substitution level.