Abstract
Substitution of wheat flour with high quality cassava flour (HQCF) in bread making is economically important in Nigeria as wheat is mainly imported. Different treatments are applied to cassava used for HQCF production and the effects of such a treatment on cassava-wheat bread quality is scarce in literature. This study was conducted to study the effects of cassava varieties (TME 419, TMS 30572), fertilizer type ((NPK 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on physical and sensory characteristics of cassava-wheat composite bread according to General Linear Model (GLM) analysis. According to the results, the independent variables had varying effects on the composite bread quality. While the main effect of fertilizer type was significant for oven spring and crumb moisture content, the interactive effects of fertilizer type and dosage significantly influenced crumb texture and taste. In spite of the significant differences in certain physical and sensory attributes, the overall acceptability of bread samples did not differ significantly. HQCF from cassava variety TMS 30572 showed the best performance in making composite cassava-wheat bread in terms of physical and sensory properties.
Highlights
The Croatian Journal of Food Science and Technology is an international, blind peer-reviewed open access journal that publishes original Research papers, Preliminary communications, Scientific notes, Reviews, Professional papers and Conference papers on current topics in all areas of food science and technology
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Summary
Đ. Ačkar, (Faculty of Food Technology Osijek, University of Osijek, Croatia) I. Banjari, (Faculty of Food Technology Osijek, University of Osijek, Croatia) B. Bilić, (Faculty of Food Technology Osijek, University of Osijek, Croatia) A. Budžaki, (Faculty of Food Technology Osijek, University of Osijek, Croatia) D. Hardi, (Faculty of Food Technology Osijek, University of Osijek, Croatia) M. Herceg, (Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia) D. Ježek, (Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia) S. Kopjar, (Faculty of Food Technology Osijek, University of Osijek, Croatia) D. Magdić, (Faculty of Food Technology Osijek, University of Osijek, Croatia) B. Miličević, (Faculty of Food Technology Osijek, University of Osijek, Croatia) B. Piližota, (Faculty of Food Technology Osijek, University of Osijek, Croatia) M. Planinić, (Faculty of Food Technology Osijek, University of Osijek, Croatia) J. Aiming to improve the overall quality of the journal, the publisher has established the following guidelines: http://www.ptfos.unios.hr/novicjfst/index.php/ethical-guidelines-for-journal-publication/
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