Physical and Microstructural Properties of Composite Cassava-wheat Bread Produced from Blend of Wheat and Low Postharvest Physiological Deterioration Cassava Flours

Ahemen Samuel Aondoaver¹, Alimi John Praie^2, , Alimi Janet Omolola² and Iluebbey Peter Oshiapi²

¹International Institute of Tropical Agriculture, P.M.B. 5320. Ibadan, Oyo State, Nigeria

²4International Institute of Tropical Agriculture, P.M.B. 5320. Ibadan, Oyo State, Nigeria

Cite this paper:
Ahemen Samuel Aondoaver, Alimi John Praie, Alimi Janet Omolola and Iluebbey Peter Oshiapi. Physical and Microstructural Properties of Composite Cassava-wheat Bread Produced from Blend of Wheat and Low Postharvest Physiological Deterioration Cassava Flours. American Journal of Food Science and Technology. 2021; 9(4):142-148. doi: 10.12691/ajfst-9-4-5

Abstract

The physical and microstructural properties of bread are basic criteria in measuring and optimizing bread quality. This study investigated the physical and microstructural properties of composite cassava-wheat (CCW) bread produced with blend of wheat flour and low postharvest physiological deterioration (PPD) cassava flours. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into flour and composited with wheat flour. Composite breads produced were analyzed for physical and microstructural properties. Data obtained were subjected to one way analysis of variance using SPSS 25.0 and significant means were separated applying Duncan multiple range test. The CCW flours’ water absorption, swelling power, solubility index, oil absorption, bulk density, lightness (L*), redness (a*), and yellowness (b*) ranged from 13.53±0.05 - 13.73±0.05 %, 7.00±0.01 - 8.87±0.03 %, 8.27±0.01 - 9.55±0.06, 101.33±0.87 - 118.83±0.49 %, 0.55±0.01 - 0.62±0.01 g/cm³, 93.95±0.28 - 96.01±0.34, 0.36±0.01 - 0.77±0.10 and 9.94±0.17 - 11.74±0.24, respectively. Oven spring, loaf volume, loaf weight, specific volume, softness index, springiness, crumb moisture, crumb density, solid density, crumb porosity, bread crust lightness (L*), crust redness (a*), crust yellowness (b*), crumb lightness (L*), crumb redness (a*), crumb yellowness (b*), browning index, total number of cells and percentage area ranged from 0.20±0.00 - 1.25±0.07 cm, 570.80±6.62 - 917.60±6.23 cm^-3, 245.33±0.43 - 255.83±0.45 g, 6.22±0.09 - 7.81±0.01 cm³/g, 11.09±0.36 - 12.69±0.40, 0.70±0.01 - 0.84±0.01, 36.59±0.47 - 39.24±1.67 %, 0.15±0.00 - 0.64±0.71 g/cm³, 1.14±0.86 - 1.94±0.09 g/cm³, 0.89±0.01 - 0.93±0.01, 46.49±0.07 - 59.55±1.77, 13.35±0.76 - 17.26±0.04, 25.52±0.05 - 35.66±0.47, 71.72±0.40 - 89.40±0.25, -0.25±0.05 - 6.96±0.45, 20.45±0.08 - 30.88±0.26, 88.94±5.15 - 98.77±0.06, 227.00±2.83 - 1000.00±11.5 and 50.95±11.11 - 68.67±3.07 cm², respectively. Bread of desirable loaf qualities and microstructural properties comparable to 100% wheat flour bread were produced from low PPD cassava flour.

Keywords:
composite cassava-wheat bread functional properties bread microstructural properties shelf stability bread springiness loaf volume

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