Quality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours

Abstract

Cassava substitution with wheat has been generally encouraged in the tropic economy but deficiency in protein of Cassava has made the needs for supplementing with high protein product. Thus, the effects of addition of mushroom to cassava to produced bread were investigated. Samples of the blends used in the study are 95:5, 90:10. 85:15, 80:20 and 75:25% cassavamushroom respectively while 100% wheat flour was used as control. The breads produced were evaluated for their proximate, minerals, functional and sensory properties. Results showed that the proximate composition of bread from the composite flour ranged from 10.11% to 11.34% for moisture, 8.84% to 10.03% protein, 3.06% to 3.75% fat, 2.03% to 2.56% ash, 2.23% to 2.73% fiber, and 70.03% to 74.55% carbohydrate. The mineral contents: Fe, Ca, K, P of the produced bread increased with increased in the incorporation level of mushroom flour. The functional properties varied from 93.42% to 101.23%, 0.61% to 0.74%, 10.88% to 15.35%, 9.34% to 10.32% and 2.14% to 3.74% for the water absorption capacity, bulk density, swelling power, oil absorption capacity and solubility respectively. There was no significant difference (p>0.05) in flavor and overall acceptability of the bread while significant differences (p>0.05) existed in texture, taste and appearance. Sensory evaluation of the cassava-mushroom bread indicated that the bread sample containing 75:25% CF/MP was the most acceptable. This result suggests that cassava flour could serve as a good substitute for wheat flour in the production of bread and addition of mushroom could improve its nutritional quality.