Food Science and Agriculture: Research Highlights Vol. 11

This study evaluated the physicochemical properties of wheat-cassava flour blends and the effects of hydrocolloids on the physical and sensory properties of bread loaves produced from wheat-cassava composite flours. Fresh cassava roots were processed into flour and blended with wheat flour at 80:20 and 90:10 ratios, with 100:0 wheat flour and 0:100 cassava flour included for comparison. The flour samples were analysed for proximate composition, starch, sugar, dietary fibre, vitamins, minerals, and anti-nutritional factors. Bread loaves were produced from 75:25 and 80:20 wheat-cassava composite flours and treated with carboxymethyl cellulose (CMC), xanthan gum, guar gum, gelatine, or egg white at 3%, 5%, and 7% inclusion levels. Significant differences (p<0.05) were observed among the flour samples and bread treatments. Cassava flour recorded the highest carbohydrate, dietary fibre, vitamin C, iron, and cyanide values, whereas wheat flour recorded the highest protein, ash, vitamin A, calcium, magnesium, potassium, and zinc values. The cyanide values reported for the wheat-cassava composite flours were below the safe level cited in the manuscript, whereas the value for 100% cassava flour was higher. For bread quality, the 80:20 composite flour generally produced higher loaf volume, specific volume, and sensory scores than the 75:25 composite flour. Among the hydrocolloid treatments, egg white and gelatine gave better physical and sensory performance than xanthan gum and guar gum, while 100% wheat bread remained the highest-performing control. These findings show that hydrocolloid type and inclusion level affected the quality of wheat-cassava composite bread under the conditions evaluated.