Quality Evaluation of Bread Produced from Blends of Wheat, Pro-Vitamin A Cassava and Prosopis africana Flour
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Abstract
This study assessed the quality of bread produced from a blend of wheat, pro-vitamin A cassava, and Prosopis Africana flours. Various formulations from wheat, Prosopis Africana and pro-vitamin A cassava (100:0:0, 80:10:10, 75:10:15 and 70:10:20) were prepared and assessed for their proximate composition, functional characteristics and sensory using standard methods. The inclusion of prosopis africana flour in wheat-cassava flour significantly influenced functional properties such as bulk density (0.46-0.74 g/ml), swelling index (0.23-0.71 %) water absorption capacity (1.15-1.56 mL/g) and oil absorption capacity (1.77-2.03 mL/g). Proximate composition showed improvements in protein (10.60-15.67%), fiber (2.59-4.01 %), and ash (2.23-3.04 %) content as substitution levels increased, while moisture 21.99–26.88% and fat (1.46-2.54 %) remained within recommended limits. The study highlights the potential of utilizing underexploited plant ingredients to develop functional, nutrient-dense traditional foods. The study recommends that the formulation with 15% Prosopis africana flour inclusion should be adopted for its sensory acceptability and improved nutritional quality.
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