ABSTRACT

 Cassava (Manihot esculenta Crantz) varieties: TME 4779, TME 419, NR 8082, TMS 30572 and TMS 93604 gotten from Enugu state, were processed into flour. Comparative studies of their physicochemical and organoleptic properties were evaluated. Anti-nutrient (HCN) composition was determined on the cassava roots, functional properties were carried out on the cassava flour, proximate, mineral and sensory attributes of the cassava flour and bread were also analyzed. Atomic spectroscopy, extraction, kjeldahl methods were used to determine the mineral and proximate properties of cassava flours and bread respectively. Functional properties were determined by physical, chemical and organoleptic assessment of the flour samples while sensory analysis of the cassava flour varieties and cassava-wheat bcad was carried out by semi-traincd panelists using the 9-point hedonic scale. Results obtained showed that the moisture, crude fiber, ash content and carbohydrate content of the five cassava-wheat bread differ significantly (p<0.05) as they ranged from 26.00-31.05, 1.48-1.69, 2.37-2.67, 44.01-50.55 respectively while for crude protein, the values were not significantly different (p20.05) as they ranged from 12.66-13.99. Also, the swelling index, oil absorption capacity, emulsification capacity and water absorption capacity of each sample was significantly (p:S0.05) different. The combination levels for bread containing wheat and cassava varieties of 10% and 20% respectively was found to be acceptable. It was found that the carbohydrate content of cassava-wheat bread of 20% TMS 93604 was higher than the other cassava flour samples. Breads baked with 80% wheat flour and 20% cassava flour were less accepted by the sensory panel in terms of appearance, taste, texture and aroma. Sample 30572A (90: I 0) wheat to I 0% TMS 30572 cassava flour which had the greatest value for most essential physicochemical properties and hence is a good substitute for 100% wheat flour bread. These results showed that cassava flour has potential to replace part of the wheat flour in the production of bread since there is wide acceptance amongst the judges.