Assessing Consumer Acceptability of Composite Cassava (<i>Manihot esculenta</i>) Bread

作     者：Gilbert Owiah Sampson Gilbert Owiah Sampson

作者机构：Faculty of Vocational Education University of Education Winneba Kumasi Ghana 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2020年第11卷第11期

页      面：990-1002页

学科分类：09[农学] 0901[农学-作物学] 

主　　题：Wheat/Cassava Composite Bread Sensory Evaluation Analysis Proximate Composition Analysis Consumer Acceptability 

摘      要：Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. The aim of the study was to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4×3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour +80% wheat flour and D = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was significantspan style=font-family:Verdana