TITLE:
Assessing Consumer Acceptability of Composite Cassava (Manihot esculenta) Bread
AUTHORS:
Gilbert Owiah Sampson
KEYWORDS:
Wheat/Cassava Composite Bread, Sensory Evaluation Analysis, Proximate Composition Analysis, Consumer Acceptability
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.11,
November
24,
2020
ABSTRACT: Cassava has gained attention as a potential industrial crop. The roots
are processed into cassava flour for bakery and confectioneries. With the ever
increasingly expensive level of wheat flour import for bread production in developing
countries like Ghana, the need for other highly nutritious yet readily
available and less expensive source of composite flour is important. The aim of the study was to investigate
consumer acceptability of bread developed from cassava flour and wheat flour. A
4 × 3 factorial design was used to develop bread samples
(A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C =
20% cassava flour + 80% wheat flour and D = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed
on the bread samples using the 9-point hedonic scale to evaluate sensory
attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability.
The proximate compositions of the products were also evaluated using the A. O.
A. C (2005) official methods. Statistically, there was significant difference among the protein and carbohydrate of all
flour products developed. However, the energy content of products with 30%
cassava flour replacement was significantly higher than other replicates. The
control had the lowest moisture content of 17.5% with product 20% cassava flour
replacement having the highest moisture content of 18.2%. In terms of overall acceptability 10% cassava flour replaced bread
was rated like extremely ahead of the control sample which was rated as like
very much. These results showed that the 10 and 20% wheat/cassava composite
flour bread recipe could be a viable alternative to achieve the desired
economic, food security and health.