Comparative study of the physicochemical, functional, and rheological properties of wheat-plantain and wheat-cassava-composite flour and bread acceptability Sustainable used of local flours for bread production

Abstract

The purpose of this work was to contribute to the valorization of local plantain and cassava flours as substitutes for wheat (Triticum aestivum) flour in bread formulation. To achieve this, total starch, amylose, amylopectin, water, and dry matter contents, functional and rheological properties of wheat-plantain and wheat-cassava-composite flours at different proportions (0%; 10%; 20; 30 and 50%) were evaluated using standard methods. This was followed by the evaluation of the sensory characteristics of bread from these raw materials. The results showed that substituting wheat flour with cassava (Manihot esculenta) and plantain (Musa paradisiaca) flours increased the starch, amylose, and amylopectin content of the flours, which ranged from 39.49 to 76.43%, 27.21 to 36.48% and 63.51 to 72.78% respectively. The water content of the flour was below the threshold value of 14%. Determination of rheological properties of the flours yielded water and oil retention capacity values ranging from 0.25 to 1.59% and 1.35 to 1.80% respectively. In addition, the evaluation of the weighing-out properties of the various flours showed that they possessed good bread-making qualities that could be used in food formulation. Also, the bread’s taste, colour, and overall acceptability parameters yielded values ranging from 1.93 to 3.46; 2.00 to 3.80, and 2.00 to 3.55 respectively. Thus, based on these results, some ratio of composite flours based on wheat cassava (30%) and wheat-plantain flours (20 and 30%) could be used for the local formulation of bread.