Abstract
The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made into blends ration of 100%:0%:0% sample A, 90%:5%:5% sample B, 80%:15%:5% sample C, 85%:10%:5% Sample D and sample E, 75% 20%:5% respectively. Result analysis revealed increase in physiochemical properties as blending increased. The moisture content, Protein content, Fat content, Carbohydrate and Pro-vitamin A contents increased constantly with increase in blending. The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.
Highlights
IntroductionBread is a broad staple food eaten by many and accepted in many cultures (Kulushtayeva et al, 2019)
Bread is a broad staple food eaten by many and accepted in many cultures (Kulushtayeva et al, 2019). It is usually prepared from a dough of water and flour by baking
The study on the evaluation of bread quality from blends of wheat flour, cashew nut and provitamin A - cassava showed that cashew and cassava vitamin A flour can be successfully incorporated with wheat flour to obtain a nutritious bread
Summary
Bread is a broad staple food eaten by many and accepted in many cultures (Kulushtayeva et al, 2019) It is usually prepared from a dough of water and flour by baking. Triticum aestivum is the most commonly grown type of wheat, contributing 90-95% of total production. This wheat is preferred for its protein and yellow pigment and ease of pasta production (Sobota et al, 2015), but differs in glutein properties (Jankovi et al, 2015). This work aims to incorporate vitamin A cassava flour and cashew nut flour into wheat flour for bread making to determine its bio nutrient component such as vitamins and protein adequacy
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