ABSTRACT

Quality of bread loaves produced from wheat-cassava flour blends were evaluated. Cassava flour was mixed with wheat flour as blends of wheat to cassava: 100:0, 10:15, 20:15, 40:30 and 50:50. Normal baking methods were used and the produced breads were analyzed. Obtained results show that there were variation of significant different in the proximate composition, physical quality attributes as well as sensory score of acceptability. Protein content was highest 10.62% in the 100% wheat flour bread and least in blend with 5g cassava inclusion. The ash content varied from 1.67 (5% cassava) to 3.48% (50:50 flour) while crude fiber was in the range of 1.30% to 19% and the fat content. Was in the range of 10:90% the cassava flour addition caused increase in the proofing ability and oven spring of the bread from 3:16 in the control sample to 40.00 in the 50:50 sample. Similar increase was needed in the oven spring from 10.50 to 50.33. but the loaf weight, loaf volume and specific volume also reduced with the addition of the cassava flour. It was also recorded from the results, that the cassava breads have high acceptability scores of 7.23 to 7.69 on a point scale. Variations were observed in the score of the breads with regard to the various attributes of taste, feature, and texture and so on. It was recorded that the inclusion of cassava in bread making should be encouraged.