Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality
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
References (34)
- et al.
Physicochemical flour samples from the roots of 31 varieties of cassava
Food Control
(2006) - et al.
The effects of bread making process and wheat quality on French baguettes
Journal of Cereal Science
(2000) - et al.
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
Food hydrocolloids
(2005) - et al.
Effect of guar galactomannan on wheat bread microstructure and in vivo digestibility of starch in bread
Journal of Cereal Science
(1996) - et al.
Improving quality inspection of food products by computer vision – A review
Journal of Food Engineering
(2004) - et al.
Long-term effects of mulch, fertilization and tillage on cassava grown in sandy soils in northern Colombia
Field Crops Research
(1998) - et al.
Porous media characterization of breads baked using novel heating modes
Journal of Food Engineering
(2007) - et al.
A model for the oven rise of dough during baking
Journal of Food Engineering
(1999) - et al.
Expansion capacity of doughs: Methodology and applications
Journal of Cereal Science
(2005) Kinetics of colour change of kiwifruits during hot air and microwave drying
Journal of Food Engineering
(2001)
Optimisation of the temperature profile in bread baking
Journal of Food Engineering
Pasting properties of starch and protein in selected cereals and quality of their food products
Food Chemistry
Bread from composite cassava–wheat flour. I: Effect of baking time and temperature on some physical properties of bread loaf
Food Research International
Quality of triritcale suitable for geowing and bread making in northern condition
Food Chemistry
Cassava utilization in food feed and industry
The significance of the structure and function of the starch granule in baked products
Dough structure, dough rheology and baking quality
Cereal Foods World
Cited by (76)
Process of making rice paper from mango purée
2023, Materials Today: ProceedingsThe impact of cassava and wheat flour substrates on the biological parameters and insecticide response in Tribolium castaneum (Herbst)
2021, Biocatalysis and Agricultural BiotechnologyCitation Excerpt :Also, flour mill industries in Nigeria are being encouraged by the government to invest more in flour milling plants capable of processing cassava into high quality cassava flour (HQCF). Presently, HQCF is being used either as a composite or alternative to wheat flour for baking in the country (Defloor et al., 2006; Owuamanam, 2007; Shittu et al., 2008). Given the high cost of importing wheat grains, HQCF could considerably reduce wheat importation and high dependency on wheat flour.
Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800
2021, Food ChemistryCitation Excerpt :Tapioca flour showed the highest starch content (90.9%) of all the samples. The exceptionally high starch content of tapioca flour is in good agreement with the data reported previously (Shittu, Dixon, Awonorin, Sanni, & Maziya-Dixon, 2008). With respect to protein content, tapioca flour displayed the lowest value (0.2%; Table 1).
Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology
2021, Food ChemistryCitation Excerpt :There are no significant differences in water absorption and swelling capacities among all the flours (Table 2). This shows that the studied flours have the same baking quality since this criterion is function of the WHC (Shittu, Dixon, Awonorin, Sanni, & Maziyadixon, 2008). On the other hand, the OHC of the flours ranged from 4.18 to 8.74 g of oil/g of flour (Table 2).