Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours

Abstract

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.