Investigate the Effects of Increased Yeast Addition and Proofing Time on the Quality Characteristic of Bread from Wheat and Cassava Flour

Abstract

Aim: To investigate the effect of yeast addition and proofing time on the quality characteristic of bread from wheat and cassava flour. Study Design:  Composite flour of wheat and cassava was prepared in a ratio 70:30% from which sample B, C, D, E, F, F, G, H, I and J were obtained. Each of the samples was treated with 3, 6 and 9 g yeast concentration at different proofing time of 60, 90 and 120 minutes respectively. The samples were further subjected to analyses of proximate composition, vitamins and sensory properties to ascertain the quality to wheat-Cassava flour. Results: The result revealed a significant (P< 0.05) increase in proximate composition as Protein content range from 13.13-15.57, Ash content 1.76-3.47, Fat content 2.39-3.14, Moisture conten34.65-35.87, Fibre content 0.78-2.17, Carbohydrate content 53.11-60.94% and Energy 289-304 Kcal. Vitamins content also showed significant (P< 0.05) increase as β-carotene ranged from 2.51-5.21, B1 0.22-1.19, B2 0.21-0.25, B3 0.08-0.21 and Vitamin C 1.14-10.22 mg respectively. The sensory attributes showed significance (p< 0.05) changes in crumb colour, crust colour, aroma and texture. Conclusion: Acceptable and nutritious bread was produced from the composite flour of wheat and cassava. Though the 100% wheat bread was organoleptically proved more acceptable, the composite flour bread samples were more nutritious. However, with the present cost of wheat flour, it is advantageous to explore the possibility of using cassava (30%) flours for the commercial production of bread in Nigeria.