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KMID : 1160620140190020115
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Preventive Nutrition and Food Science
2014 Volume.19 No. 2 p.115 ~ p.123
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Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread
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Eleazu Chinedum Ogbonnaya
Eleazu Kate
Aniedu Chinyere
Amajor John
Ikpeama Ahamefula
Ebenzer Ike
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Abstract
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In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the result-ing bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from 2.0×103 CFU/mL to 1.4×104 CFU/mL, while the fungal counts ranged from 0 CFU/mL to 3×103 CFU/mL. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (R2=0.871) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (R2=0.487). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid con-tent and reducing power (R2=0.750) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples.
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KEYWORD
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high quality cassava flour, bread sample, wheat flour, microbial load
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