Impact of cassava flour properties on the sensory quality of composite white bread

The quality of composite baked products, which varies due to complex interaction of flour components, needs to be predictable for product optimisation purposes. This paper reports the impact of cassava flour (CF) from five cassava genotypes grown with or without fertiliser application on the quality of composite cassava-wheat bread. Composite breads were made with 10% of wheat flour substituted with CF. Sensory acceptability of the bread samples were determined based on crumb attributes (softness, elasticity, structure and colour), crust appearance, flavour and overall acceptability. Factorial analysis showed cassava genotype and fertiliser application during field cultivation significantly affected the crust appearance and crumb elasticity while their interactions affected all the sensory properties (P