Blending of Acetylated Cassava Starch, Cassava Flour and Wheat Flour for Composite in Bread Making

Abstract

Chemical modification of cassava starch was carried out by acetylation and the resultant modified cassava starch was blended with high quality cassava flour and wheat flour as composites for bread production. High quality cassava flour (HQCF) and cassava starch were produced from TMS 30575 variety. The starch was treated chemically with acetic anhydride. Wheat flour, cassava flour and acetylated cassava starch were blended at varying ratios of 90:7:3, 80:11:9,  70:18:12, 60:25:15, 50:32:18 respectively and 100% wheat flour served as the control. The various composites were subjected to proximate and functional analyses; and thereafter used in bread production, following the straight dough method. The composite breads produced were subjected to physical analysis and sensory evaluation.  The data were analyzed statistical and the means compared at 5% probability. Values obtained from the functional analysis ranged from 1.09-1.99 ml/g; 0.61-0.73 g/ml; 7.90-8.60 ml/g; 7.99-8.60 ml/g and 46.67-51.67°C for the swelling index, bulk density, oil absorption capacity, water absorption capacity and gelling temperature respectively.  The proximate values ranged from 9.5-12.00%; 9.62-11.09% and 68.99-84.45% for protein, moisture content and carbohydrate respectively. Also the bread volume ranged from 725.3–1060.5 cm3. The bread from, 70:18:12 composite did not differ from the 100% wheat flour at p>0.05 in the bread volume. Also, the blend of 70:18:12 did not differ significantly (p>0.05) from the control in the crumb colour, aroma and taste respectively.