Nutritional and Sensory Characteristics of Bread Produced from Wheat and Cassava Flour, Fortified with Sorrel Seed Protein Isolate

Abstract

The possibility of making bread from composite flour containing 60-80% wheat flour, 10-25% cassava flour and 5-15% Sorrel seeds protein isolate was investigated. The proximate composition, mineral constituents, functional and sensory evaluation were analyzed using standard methods. The results of the analysis showed that crude protein (8.80±0.36 to 18.70±0.35) and crude fibre (0.77±0.02 to 1.58±0.04) contents of the composite breads increased significantly with increased incorporation of cassava flour and sorrel seed protein isolate flours. The moisture (34.00±1.00 to 32.04±1.00), ash (1.22±0.03 to 0.66±0.03), carbohydrate(54.99±0.25 to 46.83±0.77) and fat (0.24±0.01 to 0.20±0.02) contents were observed to decrease significantly with corresponding increase in the percentage of the composite flours from 5-25% for both cassava flour and sorrel seed protein isolate flour. The results of the mineral contents showed that calcium element increased as the level of composite flour increased, while sodium, potassium and magnesium decreased as the level of inclusion increased. The functional properties, water and oil absorption, and swelling index of the composite flour showed varying degrees of variation from the control sample (100% wheat flour). The results of the sensory evaluation showed that there were no significant differences (P>0.05) in taste, texture, colour, flavour, appearance and overall acceptability, however, the mean sensory scores decreased with increased addition of cassava flour and sorrel seed protein isolate in the composite flour. The outcome of the research showed that, nutritious bread could be produced from the composite flours of wheat, cassava and sorrel seeds protein isolate.Keywords: Bread, Wheat, cassava, Protein Isolate