article · Cogent Food & Agriculture
This research evaluated the nutritional and sensory qualities of bread made by blending wheat flour with cassava and soybean flours. Sixteen formulations were tested with varying proportions, ranging from 40 to 80 percent wheat, 10 to 30 percent cassava, and 10 to 30 percent soybean. The results demonstrated that blending significantly influenced protein, ash, energy, iron, calcium, phytate, loaf volume, taste, and odour. Increasing soybean flour raised the levels of protein, energy, minerals, phytate, and condensed tannins, while cassava flour boosted total carbohydrates. The optimal formulation balance for both nutrition and sensory acceptance was determined to be 49.0 to 71.0 percent wheat, 10.6 to 29.0 percent cassava, and 18.2 to 22.0 percent soybean. However, breads containing less than 70 percent wheat flour exhibited inferior loaf volume.
Developing composite breads using alternatives like cassava and soybean can enhance nutritional components such as protein and essential minerals. However, substituting wheat flour affects critical baking properties such as loaf volume, odour, and taste. Identifying precise blending ratios helps balance nutritional enhancements with the physical and sensory characteristics required for consumer acceptance.
The findings provide tested flour blending ratios that commercial bakers and food manufacturers could use to formulate nutrient-enriched composite breads. Because quality attributes like loaf volume decline below 70 percent wheat content, producers must balance nutrition against physical loaf structure. The research represents applied, laboratory-tested formulations requiring further pilot baking trials and consumer testing before commercial deployment.
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Sixteen composite flours were prepared using D-optimal constrained mixture design within a range of wheat 40–80%, cassava 10–30% and soybean 10–30% to optimize bread nutrient quality and sensory acceptability. Results obtained showed blending had a significant (p < 0.05) effect on protein, ash, energy, iron, calcium, phytate, bread loaf volume, taste and odor. Higher quantities of soybean addition increased protein, energy, mineral, phytate and condensed tannin contents, whereas cassava increased total carbohydrate contents. The optimum blending ratio for both nutritional and sensory acceptability was in the range of 49.0–71.0% wheat, 10.6–29.0% cassava and 18.2–22.0% soybean flours. Loaf volume of bread processed from less than 70% wheat flour in this study was observed to be inferior in terms of quality attributes.
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DOI: 10.1080/23311932.2017.1331892
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