title: Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread.
abstract: IN THE CURRENT STUDY, WHEAT FLOUR WAS MIXED WITH HIGH QUALITY CASSAVA FLOUR (HQCF) IN SEVERAL RATIOS: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the resulting bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from 2.0×10(3) CFU/mL to 1.4×10(4) CFU/mL, while the fungal counts ranged from 0 CFU/mL to 3×10(3) CFU/mL. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (R(2)=0.871) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (R(2)=0.487). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid content and reducing power (R(2)=0.750) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples.
authors: National Root Crops Research Institute, Umuahia 440001, Abia State, Nigeria.
authors: Chinedum
authors: C
authors: Eleazu
authors: Michael Okpara University of Agriculture, Umudike, Umuahia 440001, Abia State, Nigeria.
authors: Kate
authors: K
authors: Eleazu
authors: National Root Crops Research Institute, Umuahia 440001, Abia State, Nigeria.
authors: Chinyere
authors: C
authors: Aniedu
authors: National Root Crops Research Institute, Umuahia 440001, Abia State, Nigeria.
authors: John
authors: J
authors: Amajor
authors: National Root Crops Research Institute, Umuahia 440001, Abia State, Nigeria.
authors: Ahamefula
authors: A
authors: Ikpeama
authors: Imo State Polytechnic Umuagwo, Ohaji, Owerri 460002, Imo State, Nigeria.
authors: Ike
authors: I
authors: Ebenzer
keywords: bread sample; high quality cassava flour; microbial load; wheat flour