Sensory evaluation of wheat/cassava composite bread and effect of label information on acceptance and preference

Abstract

The performance of 10, 20 and 30% cassava composite bread was carried out by evaluating the colour, aroma, texture, acceptability and buying preference. The samples were served to semi-trained panelists.
The result showed that bread baked with 10 and 20% composite flour were not significantly different in all sensory attributes, acceptability and readiness to buy from the control. However, bread baked from
30% composite flour showed low mean scores to all the attributes. There was a tendency for bread baked with 10 and 20% composite flour to be rated higher than the control especially in flavour, acceptability and desire to buy. Uniformity in the scores between all labeled and unlabelled samples
was also observed. Values obtained for proximate composition of cassava composite bread samples were comparable to those obtained for whole wheat bread. Adoption of wheat/cassava flour for bread making is advocated in this work as an alternative to 100% wheat.