Quality assessment of gluten-free bread from pro-vitamin a cassava and velvet bean flour

Abstract

The increasing trend of coeliac disease (CD) and gluten-related disorders has led to consumers’ increasing interest in gluten-free products with quality characteristics similar to wheat bread. The potentials of pro-vitamin A cassava and velvet bean in the production of nutritious gluten-free bread was investigated. Different levels of flour formulations (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (w/w), respectively) were obtained from pro-vitamin A cassava and velvet beans flours while xanthan gum was used as the bread improver. The effect of the addition of velvet beans flour to pro-vitamin A cassava on proximate content, anti-nutritional and functional properties of the flour were determined, while the physical and the sensory properties of the bread samples were evaluated. The protein, ash, fat and energy values were in the ranges of 1.51-23.00%, 1.12-3.35%, 2.35-12.50% and 1555.34-1760 kJ/100 g, respectively. The water absorption capacity, bulk density, swelling capacity and wettability were in the ranges of 27.69-32.35%, 1.48-1.61%, 1.01-1.15 g/mL and 9.44-35.19 min, respectively. The values obtained for HCN, tannin, phytate, Dopamine were 0.64-0.88, 2.22-3.55 mg/100 g, 0.48-1.41 mg/100 g, 0.00-4.11 ng/mL, respectively. The physical properties ranged 640-980 cm3, 371-544 g, 1.73-2.10 cm3/g and 0.20-1.40 cm for loaf volume, loaf weight, specific volume and oven spring, while the sensory evaluation indicated better acceptability at 30% velvet bean flour substitution. This research has shown that nutrient-dense gluten-free bread with acceptable sensory quality can be produced from pro-vitamin A cassava and velvet beans. This has potentials to address the coeliac disease.