ABSTRACT

This study evaluated the physicochemical and sensory properties of bread produced from cassava, maize and soybean composite flours with ratios 60:25: 15, 50:35:15,40:45: I 5and 30:55:15. The proximate composition showed higher moisture content, crude protein and carbohydrate for blends with composite flours with sample SC5 having the highest rating of 13.66, 13.07 and 62.43%, respectively. The fat, fibre, ash and energy value decreased. In general, there was significant difference (p<0.05) in mineral content (Ca,Mg,K,P,Fe and Zn) of the samples which decreased in composite flour proportions with sample SCS having the highest value of 74.44, 93.67.120.08, 192.61, 7.58, and 7.28 mg/l00 g respectively. The above trend was also observed for the vitamin (Pro. Vit.A, B1, Bz, B3, Bo and C) contents with values of 1.01, 1.44, 0.95, 1.59, 1.35, and 35.93 mg/l00 g respectively for sample SC5. The anti-nutrients (Tannin, HCN, Phytate, and Oxalate) were higher in bread samples with composite flours; Sample SC2 had the highest rating of anti-nutrients with values of 0.61, 4.02, 2.07, and 0.11% respectively. The control (sample SCI) had the highest loaf volume, dough expansion and specific volume ratings and was significantly different (P<0.05) from the other samples (composite). The loaf weight of samples SC2 and SC3 were significantly different (P<0.05) (214.54 g and 210.09 g, respectively) higher than that of the whole wheat ( control) sample (202.41 g). In sensory evaluation, sample SC4 ranked highest (5.25) while samples SC 1, SC2 and SC5 were not significantly different. The bread samples competed favourably with the control in flavour, as there was no significant difference. Sample SC2 was best and significantly different from the other samples in crust appearance (6.50), crumb texture (6.20), and crumb appearance (6.25). There was no significant difference in the general acceptability of the bread samples, although sample SC5 had the highest rating of 5.60 followed by SC4 (5.55) then the control (5.30). This study established the use of cassava, maize and soybean in the production of nutritious and acceptable bread as an alternative to 100% wheat bread production.