Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2020.12.1.05
The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread
SEMIU ABOLORE RASAQ
; Department of Food Science and Technology College of Food Science and Human Ecology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Ogun State, Nigeria
TAOFIQ AKINYEMI SHITTU
; Department of Food Science and Technology College of Food Science and Human Ecology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Ogun State, Nigeria
GBEMISOLA JAMIU FADIMU
orcid.org/0000-0003-4736-5106
; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, Saudi Arabia
ADEBAYO ABASS
; International Institute of Tropical Agriculture (IITA), P.M.B. 5320, Oyo Road, Ibadan, Nigeria; International Institute of Tropical Agriculture (IITA), Plot 25, Light Industrial Area, Coca cola Road, Dar es Salaam, Tanzania
OLAJUMOKE OMONIYI
; International Institute of Tropical Agriculture (IITA), P.M.B. 5320, Oyo Road, Ibadan, Nigeria
Sažetak
Substitution of wheat flour with high quality cassava flour (HQCF) in bread making is economically important in Nigeria as wheat is mainly imported. Different treatments are applied to cassava used for HQCF production and the effects of such a treatment on cassava-wheat bread quality is scarce in literature. This study was conducted to study the effects of cassava varieties (TME 419, TMS 30572), fertilizer type ((NPK 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on physical and sensory characteristics of cassava-wheat composite bread according to General Linear Model (GLM) analysis. According to the results, the independent variables had varying effects on the composite bread quality. While the main effect of fertilizer type was significant for oven spring and crumb moisture content, the interactive effects of fertilizer type and dosage significantly influenced crumb texture and taste. In spite of the significant differences in certain physical and sensory attributes, the overall acceptability of bread samples did not differ significantly. HQCF from cassava variety TMS 30572 showed the best performance in making composite cassava-wheat bread in terms of physical and sensory properties.
Ključne riječi
Composite bread; cassava varieties; fertilizer compounding ratio; fertilizer dosage
Hrčak ID:
238569
URI
Datum izdavanja:
29.5.2020.
Posjeta: 941 *