Organoleptic Attributes, Nutritional Qualities and Cyanogenic Potential of Milk Flavored Bread Produced from Provitamin: A-Enriched Cassava/Wheat Composites Flour

Abstract

Rising vitamin A deficiency and diabetes have increased interest in developing acceptable, nutrient-enriched cassava–wheat composite bread. This study investigated the sensory, nutritional qualities and cyanogenic potential of milk flavored bread produced from pro-vitamin A-enriched cassava and wheat composite flour. The vitamin A-enriched cassava roots (IBA154810) were gotten from International Institute of Tropical Agriculture (IITA) Ibadan, Oyo state Nigeria. The fresh tubers were processed into flour under light protected condition and opaquely packaged. Six bread samples coded;100WFB (control), 20CFB, 40CFB, 60CFB, 80CFB and 100CFB were produced using varied proportions of the cassava flour (CF) and wheat flour (WF) in ratio: 0/100 (control), 20/80, 40/60, 60, 40, 80/20 and 100/0 respectively. The proximate compositions, vitamins and hydrogen cyanide contents of the bread samples were determined using standard procedures. The organoleptic properties revealed no significant difference (P =.05) in taste, colour, and aroma up to 60% cassava flour substitution compared to control which scored the highest of all the samples. Proximate analysis revealed moisture (30.17−37.67%), fat (5.87−7.09%), ash (2.36−3.08%), crude protein (3.00-13.94%), carbohydrate (41.89-54.69%) and crude fiber (0.23−2.06%) contents across all samples. Generally, all samples showed significant variations (P =.05) in proximate compositions with 100CFB having the highest carbohydrate, fiber, dry matter and energy content values. The specific volumes in cm3/g are 4.49, 4.23, 3.32, 2.29, 2.06 and 1.00 for samples 100WFB (control), 20CFB, 40CFB, 60CFB, 80CFB and 100CFB respectively. The vitamin A (0.05−2.78µg/g) RAE and Ascorbic acid (2.64−25.73µg/g) contents of the bread samples increases with increasing CF inclusion with 100CFB having the highest values. The cyanide contents (0.02−1.11mg/kg) revealed no toxic concern for all samples based on safe limits recommended by FAO/WHO for safe cassava food products. The data obtained indicate 100CFB may be suitable as a functional food to address vitamin A-deficiency owing to its highest nutritive value. The data obtained indicate high chance of acceptability and commercialization of the cassava-wheat milk bread in the food industry.