Abstract
Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.
Highlights
Uganda‟s population is increasing at a rate of 3.32 % per annum and the youth (18 – 30 years) is about 34.8 % of the total population of 46.8 million (UNFPA, 2016; UBOS, 2020)
The pH of the high quality cassava flour was acceptable according to the quality requirements (East African Standard, DEAS 779:2012)
Any decrease in pH from near neutral and increase in titratable acidity is a result of fermentation. pH is a critical factor in developing flavour and aroma characteristics of foods (Tetchi et al, 2012). pH is active acidity of the food, in this case of cassava flour and the lower the pH, the sour the flour
Summary
Uganda‟s population is increasing at a rate of 3.32 % per annum and the youth (18 – 30 years) is about 34.8 % of the total population of 46.8 million (UNFPA, 2016; UBOS, 2020). Consumption of wheat‐based products is expected to increase as population and urbanization increases and new food habits are adopted by the youth. The youth develop new food habits, mostly feeding on wheat-based convenient foods including chapattis, mandazi, doughnuts, baghias, bread, confectioneries and pasta. Uganda‟s demand for wheat, estimated at 500 000 MT per year, is higher than its domestic supply of 20 000 MT (USDA, 2018). This makes the country a net importer of wheat, which takes a big chunk of the country‟s foreign exchange reserves, making bread a luxury commodity for most communities. The gluten binds flour particles together in dough, traps air bubbles incorporated into the dough during mixing and allows the expansion of the dough when carbon dioxide produced during dough fermentation mixes with the air bubbles, forming foam
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