Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality

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Abstract

There is an increasing interest in the use of cassava roots for food and industrial purposes especially in the baking industry in Nigeria. Development of some cassava mosaic disease (CMD) resistant clones and application of inorganic fertilizers are principal strategies targeted in the country to boost and sustain cassava root production and utilization. A study was conducted to determine the effect of cassava genotype and field application of nitrogen fertilizer on some physical properties of bread from composite cassava–wheat (CCW) flour. Five CMD cassava clones were planted in a randomized complete block design with two level of fertilizer treatments (0 and 160 kg nitrogen/ha) with two replications while harvesting was done 12 months after planting. Composite flour was produced at a ratio of 10/90 (cassava/wheat flour, w/w). The oven spring, specific volume, crumb texture (softness) and crumb moisture of loaves ranged from −0.57 to 0.63 cm, 4.37 to 6.85 cm3/g, 18.4 to 29.4 mm and 31.40% to 34.70%, respectively. The crust’s tristimulus color parameters L, a, b and brownness index also ranged from 54 to 67, 9 to 15, 22 to 29, and 57 to 83, respectively. These values differed significantly from each other at p < 0.01. Out of all these loaf properties, crumb texture was the most affected by the main and interactive effects of cassava genotype and fertilizer application (p < 0.001) while loaf weight was only affected by their interactive effects (p < 0.05). Digital image analysis of the bread crumb showed that the total number of cells, number of small cells and total cell area of the bread crumb ranged from about 22 to 27 cm−3, 20 to 25 cm−3 and 12% to 29%, respectively. The distribution of large cells and total cell area occupied in the crumb were principally determined by the genotypic difference (p < 0.05) in the cassava roots. The main effect of fertilizer application significantly affected the distribution of small cells, total number of cell and the cell area (p < 0.05). However, the interactive effects of genotype and fertilizer application was more significant (p < 0.01) on the crumb cell characteristics. The study indicated that optimal quality of CCW bread loaf could be attained by appropriate selection of cassava genotype and fertilizer application.

Introduction

Cassava flour (CF) is one of the major products from cassava roots traded in the world food market. The future of Nigeria as one of leading CF exporting countries is particularly bright as its export capacity had risen from about 230 Mt in 1988 to about 10,975 Mt in 2003 (FAO, 2004). Similarly, CF has also continued to find wider applications in the food, feed and chemical industries (Balagopalan, 2002). One of the most popular food uses of CF worldwide is in the manufacture of baked product. The use of CF as partial substitute to wheat flour for baking purposes has currently received the support of the Federal Government of Nigeria, which mandated the flour mills to include a minimum of 10% high quality cassava flour (HQCF) into wheat flour for making composite flour meant for baking purposes.

As a preemptive approach to prevent the spread of cassava mosaic disease (CMD), which has ravaged several parts of Africa, plant breeders at IITA, Ibadan, Nigeria, have now developed some cassava clones resistant to CMD. Previous works have indicated that varietal influence significantly affects physical, chemical and functional characteristics of CF, which could subsequently affect their food applications (Aryee et al., 2006, Defloor et al., 1994, Defloor et al., 1995, Eggleston et al., 1993, Olorunda et al., 1981). Similarly, in a very recent study by Shittu, Sanni, Awonorin, Maziya-Dixon, and Dixon (2007) of about 43 clones of these resistant cassava clones, it was concluded that their flour making characteristics of their roots differed significantly while their subsequent food applications could also vary.

Generally, literature reports of studies conducted to relate cassava flour properties to their food uses are presently not common. An example of such study was conducted by Eggleston et al. (1993) who observed that the CF’s diastatic activity and maximum paste viscosity were found to influence the specific volume of gluten free bread loaf made from soy-cassava flour. Also, Hudson and Ogunsua (1976) concluded that degree of starch damage in CF did not have any significant effect on the quality of composite cassava–wheat (CCW) bread.

Cassava growers are encouraged to use inorganic fertilizer since studies have shown that it leads to increased dry matter content of root (Cadavid, El-Sharkawy, Acosta, & Sanchez, 1998). This implies an increased starch or amylose content since these are the major dry matter constituents of the root. However, no study has considered the effect of nitrogen treatment on the chemical composition and quality of food products from such roots. An average application dosage of fertilizer by cassava growers in Nigeria is about 150 kg/ha (Phillips, Taylor, Sanni, & Akoroda, 2004). As part of the efforts to screen the newly bred cassava clones for their productivity under various agro-ecological zones of the country, field trials were also planned to examine the crops response to fertilizer application at the average dosage applied by farmers. Consequently, a study was conducted in our laboratory to determine the effect of nitrogen fertilizer on the properties of flour as a primary product made from selected CMD resistant cassava clones (Shittu, Dixon, Sanni, Maziya-Dixon, & Awonorin, submitted for publication). The results indicated significant differences in the flour properties as a result of genotypic difference and fertilizer treatment. However, the impact of such modification of flour properties on prospective food applications is yet to be assessed.

This study therefore examined how genotypic differences in cassava roots, field application of nitrogen fertilizer and their interaction could affect breadmaking potential of cassava flour in composite with wheat flour.

Section snippets

Materials and methods

The materials used in this study include wheat flour (Honeywell Flour Mills, Lagos), cassava flour from five selected cassava varieties (M98/0040, 82/00058, 92B/0061, 99/6012 and 98/0002) from IITA, Ibadan. The cassava were grown with (160 kg/ha NPK fertilizer) or without fertilizer. The level of fertilizer used is an average dosage applied by farmers in the country (Phillips et al., 2004). Other materials include Simas margarine (PT Intiboga Sejahtera, Jakarta, Indonesia), salt and sugar

Statistical analyses

One-way analysis of variance and generalized linear model analyses of data were carried out using SPSS 10.0 statistical package (SPSS Inc., USA).

Size related bread properties

Table 6 shows the effect of cassava genotype and fertilizer application on some physical properties of CCW bread. The values of oven spring, loaf volume, loaf weight and specific volume, which ranged from −0.60 to 0.63 cm, 640 to 971 cm3, 130 to 156 g and 4.43 to 6.85 g/cm3, respectively, were significantly different (p < 0.05) from each other. These values fall within the range of values reported in previous studies (Dwyer & O’Halloran, 1999). From the generalized linear model (GLM) analysis it was

Conclusions

In spite of the small amount of cassava flour (10%) included into wheat flour (90%), the breadmaking characteristics of the composite flours from different cassava genotype grown with or without fertilizer application differed significantly. The greatest effect of cassava genotype was realized on the crumb moisture while fertilizer application had the greatest effect on the bread crumb texture. The unfertilized bread samples seemed to have more open crumb structure than the fertilized samples

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