INFLUENCE OF PRO-VITAMIN -A- CASSAVA FLOUR AND CASHEW NUT FLOUR SUPPLEMENTATIONS ON PHYSICO-CHEMICAL PROPERTIES OF WHEAT BASED BREAD

Authors

  • Ogori A. Friday
  • Amove Julius
  • Effiong S. Nsa
  • Maksim Rebezov
  • Nikolai Maksimiuk
  • Nadezhda Kenijz
  • Elena Kuznetsova
  • Alexei Gayvas
  • Lukas Hleba
  • Mohammad Ali Shariati

DOI:

https://doi.org/10.15414/jmbfs.4843

Keywords:

Soymilk, Substitution, malted maize, Beverage, Drink, Quality

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.

Downloads

Published

2021-08-01

How to Cite

Friday, O. A. ., Julius, A., Nsa, E. S. ., Rebezov, M. ., Maksimiuk, N. ., Kenijz, N. ., Kuznetsova, E. ., Gayvas, A. ., Hleba, L., & Shariati, M. A. . (2021). INFLUENCE OF PRO-VITAMIN -A- CASSAVA FLOUR AND CASHEW NUT FLOUR SUPPLEMENTATIONS ON PHYSICO-CHEMICAL PROPERTIES OF WHEAT BASED BREAD. Journal of Microbiology, Biotechnology and Food Sciences, 11(1), e4843. https://doi.org/10.15414/jmbfs.4843

Issue

Section

Food Sciences
Received 2021-05-31
Online Published 2021-08-01

Most read articles by the same author(s)

1 2 > >>