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Babalola JO
Babalola JO
Nigeria
Publications
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Research Article
Quality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours
Author(s): Azeez LA, Adedokun SO, Adeoti AO and Babalola JOAzeez LA, Adedokun SO, Adeoti AO and Babalola JO
Cassava substitution with wheat has been generally encouraged in the tropic economy but deficiency in protein of Cassava has made the needs for supplementing with high protein product. Thus, the effects of addition of mushroom to cassava to produced bread were investigated. Samples of the blends used in the study are 95:5, 90:10. 85:15, 80:20 and 75:25% cassavamushroom respectively while 100% wheat flour was used as control. The breads produced were evaluated for their proximate, minerals, functional and sensory properties. Results showed that the proximate composition of bread from the composite flour ranged from 10.11% to 11.34% for moisture, 8.84% to 10.03% protein, 3.06% to 3.75% fat, 2.03% to 2.56% ash, 2.23% to 2.73% fiber, and 70.03% to 74.55% carbohydrate. The mineral contents: Fe, Ca, K, P of the produced bread increased with increased in the incorporation level of mushroom f.. View More»
DOI: 10.4172/2157-7110.1000724