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Research Journal of Microbiology
Year: 2015  |  Volume: 10  |  Issue: 7  |  Page No.: 308 - 319

Comparative Effects of Yeasts Sourced from Different Environments on Organoleptic Qualities of Bread Produced from Air Potato-Cassava-Wheat Composite Flour

Arotupin Daniel Juwon and Ekundayo Temitope Cyrus    

Abstract: The prevention of illnesses at dietary level coupled with cost reduction in bread production, has spurred the needs to develop new varieties of low-cost quality bread. In this study, we assessed the relevance of air potato supplementation and yeasts from different sources in production of quality composite bread. Cassava and air potato flours were produced according to standard methods. Proximate and mineral composition of the flours was determined. Wheat-flour-blends and single-flour samples were leavened with strains of Saccharomyces cerevisiae sourced from different microenvironments for composite bread baking. Sensory evaluation was conducted on the bread. The proximate parameters (ash, fat, fibre, protein, moisture and carbohydrate) of the flour samples were significantly, different (p≤0.05). The ash content of air potato flour was highest (2.51%), followed by wheat (1.90%) and cassava (0.9%). Carbohydrate content was highest in cassava flour (82.35%) and least in air potato flour (32.77%). Fat content of wheat, air potato and cassava flours was 2.13, 1.90 and 0.46%, respectively. Wheat flour had highest fibre value (2.50%) compared to air potato (1.80%) and cassava (1.79%) flours. The moisture content of the flours ranged from 9.67% (wheat) to 20.40% (Cassava). Protein value of wheat flour was highest (11.37%), followed by air potato flour (3.09%) and cassava flour (2.96%). Mineral contents of the flours were different significantly (p≤0.05). Air potato flour had highest abundance of calcium (52.40 ppm) and sodium (29.81 ppm). Potassium was predominant in wheat flour which valued 87.79 ppm, followed by air potato flour (32.21 ppm) and cassava flour (29.72 ppm). The flours were generally less than 2.0 ppm in manganese and zinc contents. The organoleptic attributes (taste, colour, aroma and texture) of the bread samples was significantly different based on combinatorial effects of flour composition and/or yeast strain utilized in the bread preparation (p≤0.05). Overall acceptability score for single-flour bread category was 6.67±0.50 (DBTC3), 7.44±0.41 (DBTC1), 6.89±0.46 (DBTC1) leavened with S. cerevisiae BKR01, S. cerevisiae STLB6 and S. cerevisiae PWNE5, respectively. Of the composite bread loaves, DBTC123 (8.56±0.24), DBTC12 (7.78±0.22) and DBTC123 (8.33±0.17) dosed with S. cerevisiae BKR01, S. cerevisiae STLB6 and S. cerevisiae PWNE5, respectively, had highest overall acceptability. Findings from this study revealed suitability of air potato in composite flour and effect of yeast strains on its sensory quality.

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