ABSTRACT

Bread samples were produced from flours of cassava and a blend of both flours. Effect of addition of panok as an improver to the bread samples at different incorporation levels (0-0.4%) was investigated. Analysis of their proximate composition, physical attributes and sensory evaluation were carried out on the bread samples. The flour samples were in blend ratios of 100% cassava, 100% wheat and 15%-85% wheat flour. The result of the most proximate composition did not significantly differ according to the level of panok inclusion except protein and fat which increase with panok concentration in wheat and cassava bread. The result ranged as follows: moisture, 27.02% to 3 1.68%, fat, 10.08% to 14.47%, crude protein, 4.61% to 14.18%, crude fiber, 0.8 1% tol.27%, ash content, 1.49% to 2.07% and carbohydrate, 40.47% to 55.76%. The physical properties were significantly (p < 0,05) improved with increased panok level. The result of physical attributes of the bread samples ranged from: loaf volume: 347.50 to 3900cm3; loaf weight: 312.5 to 472.91g, oven spring; 0.30g to 4.75g, specific volume 0.92 to 8.64cm3/g. The result of the sensory evaluation showed not much significant difference (p>O.05) between wheat and composition breads appearance, 3.80 to 6.95, aroma,3.50 to 7.15, crumb color 4.05 to 6.70, crust color, 400 to 6.50, taste, 3.50 to 7.15, texture, 3.85 to 6.45 and general acceptability 4.20 to 7.15. Although the proximate and sensory evaluation varied, the loaf volume, the specific loaf volume and oven spring increased appreciably as the concentration of the panok increased. Characteristics of the bread samples shows an increase when the bread improver was added irrespective of the type of flour used for the baking of the bread.