ABSTRACT

The effect of dough improvers on bread made from bends of cassava/wheat flour were studied. The improvers used included ascorbic acid, levo-cysteine (L-cysteine) and potassium persuiphate. Ten percent (10%) of cassava flours of different varieties were blended with 90% of wheat flour. The cassava varieties included: TME 419, 98/0505, 97/2205,96/1632 and 92b/00061. The blends were used to produce bread and the following analysis were carried out on the bread samples. Proximate analysis, functional properties. sensory evaluation, cyanide determination and shelf life study were carried out on the bread samples. The shelf life study was done by microbial assay. The protein content of the wheat flour (11.90%) of unblended sample was significantly different (P<O.05) from other samples and sample 92b/00061 (0.45%) had the lowest protein content The protein content of the blends increased ranging from (8.80 to 9.80%) than the unblended flours. There were significant difference (P<0.05) in functional properties of the flour samples. Packed bulk density of the blend ranging froth 0.732 to 0.77 g/ml) were higher than the packed bulk density of the unblended samples ranging from (0.52 to 0.59) g/ml. There were significant difference (P<0.05) in the sensory evaluation of the .broad. samples. Sample 96/1632/wheat flour with ascorbic acid varied significantly (P<0.05) from other samples with Cysteine and potassium persuiphate. There were significant difference (P<0.05) in the low volume index of the bread samples. Sample TME4 19/wheat With ascorbic (80.00 cm3), TME 419/wheat flour with L-cysteine (80.00cm3 ) and bread sample with wheat plus potassium (80.00cm3 ) are similar but significantly different from other samples. The bread samples Were stored for 7 days at room temperature 25.4°C. There were no growth observed on the bread samples from the first to the third day but on the fourth to the seventh day, mild growths were observed. Bread samples with ascorbic acid had the lowest microbial load than those with L-cysteine and potassium persulphate.