CHEMICAL COMPOSITION OF CASSAVA FLOUR AND ITS EFFECT ON PRODUCED BALADY BREAD

Abstract

This work was carried out to study the chemical, technological and sensory evaluation tests of bread making from wheat flour (82% extr.) and its blends with 5, 10, 15 , and 20% cassava flour. Chemical study indicated that, wheat flour contained higher amount of protein (13.66%) and fat (1.80%) than cassava flour (3.29% and 1.28%), respectively. Meanwhile cassava flour contained higher amount of ash (5.44%), crude fiber (3.70%) and total carbohydrates (86.30%) compared with wheat flour, which were 1.20%, 1.29% and 82.05%, respectively. Concerning minerals, cassava flour has higher contents of Ca, Na compared with wheat flour (252.14 vs 48.22 and 131.11 vs 96.40 mg/100 g sample) meanwhile Mg, Zn, and Fe decreased in cassava flour then wheat flour .Due to addition of cassava flour to wheat flour with 5.10.15,20%, the protein, fat decreased, meanwhile ash, crude fiber and total carbohydrates increased by increasing level of cassava addition in produced bread. Acceptability tests (sensory evaluation) indicated that, the wheat bread (control) has the highest total scores (93.5%), while at 5, 10, 15, and 20% cassava addition, total score was 85.0%, 82.0%, 75.5 and 68.0 respectively. Mentioned data clear that we can produce balady bread from wheat flour (82% ext.) blended with cassava flour at ratio up to 15% with high technological quality and acceptability.