African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 985

Full Length Research Paper

Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers

Maria Eduardo
  • Maria Eduardo
  • 1. Departamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo, Moçambique; 2. Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden.
  • Google Scholar
Ulf Svanberg*
  • Ulf Svanberg*
  • Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden
  • Google Scholar
Lilia Ahrné
  • Lilia Ahrné
  • 2. Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden; 3. SIK, The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden.
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Alamu, E. Oladeji
  • Alamu, E. Oladeji
  • International Institute of Tropical Agriculture, Ibadan, Oyo State, Nigeria
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Maziya-Dixon, Bussie*
  • Maziya-Dixon, Bussie*
  • International Institute of Tropical Agriculture, Ibadan, Oyo State, Nigeria
  • Google Scholar
Okonkwo, C. Christian
  • Okonkwo, C. Christian
  • International Fertilizer Development, Centre, Nigeria
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Asiedu Roberts
  • Asiedu Roberts
  • International Institute of Tropical Agriculture, Ibadan, Oyo State, Nigeria
  • Google Scholar


  •  Received: 22 May 2014
  •  Accepted: 20 June 2014
  •  Published: 31 July 2014

References

Aboaba OO, Obakpolor EA (2010). The leavening ability of baker’s yeast on dough prepared with composite flour (wheat/cassava). Afr. J. Food Sci. 4:325-329.

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Bárcenas ME, Rosell CM (2005). Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloid. 19:1037-1043.
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Dias P (2012). Analysis of incentives and disincentives for cassava in Mozambique. Technical notes series, MAFAP, FAO, Rome
 
Eddy NO, Udofia PG, Eyo D (2007). Sensory evaluation of wheat/cassava composite bread and effect of label information on acceptance and preference. Afr. J. Biotechnol. 6:2415-2418.
 
Eduardo M, Svanberg U, Ahrné L (2014). Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat reads. (In press, Int. J. Food Sci.)
 
Eduardo M, Svanberg U, Oliveira J, Ahrné L (2013). Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types. Int. J. Food Sci. 2013:1-10.
 
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Lawless HT, Heymann H (2010). Sensory evaluation of food: Principles and practices, 2nd ed., London: Springer New York Dordrecht Heidelberg, 587 p.
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Lawless NT, Heymann H (1999). Sensory evaluation of food: Principles and practices. Gaithersburg, Maryland: Aspen publishers, Inc. 819 p.
 
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Mcwatters KH, Phillips RD, Walker SL, Mccullough SE, Mensa-Wilmot Y, Saalia FK, Hung Y-C, Patterson SP (2004). Baking performance and consumer acceptability of raw and extruded cowpea flour breads. J. Food Qual. 27:337-351.
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Mela JD (2001). Development and acquisition of food likes. In "Food, people and society", eds. Frewer, L. J., Risvik, E. and Schiffersteins, H. (pp. 9-19). Springer, Berlin Heidelberg.
Crossref
 
Mepba HD, Eboh L, Nwaojigwa SU (2007). Chemical composition, functional and baking properties of wheat-plantain composite flours. Afr. J. Food Agr. Nutr. Dev. 7:1-22.
 
Nindjin C, Amani GN, Sindic M (2011). Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohydrate Polymers 86:1637-1645.
Crossref
 

Olaoye OA, Onilude AA, Idowu OA (2006). Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. Afr. J. Biotechnol. 5:1102-1106.

Academic Journals

 
Păucean A, Man S (2013). Influence of defatted maize germ flour addition in wheat:maize bread formulations. J. Agroaliment. Proc. Technol. 19(3):298-304.
 
Peryam DR, Pilgrim FJ (1957). Hedonic Scale method of measuring food preferences. Food Technol. 11:9-14.
 
Rai S, Kaur A, Singh B, Minhas KS (2012). Quality characteristics of bread produced from wheat, rice and maize flours. J. Food Sci. Technol. 49:786-789.
Crossref
 
Raidi MA, Klein BP (1983). Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads. Cereal Chem. 60:367–370.
 
Sabanis D, Tzia C (2009). Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food Bioprocess Tech. 2:68-79.
Crossref
 
Sivam AS, Sun-Waterhouse D, Waterhouse GIN, Quek SY, Perera CO (2011). Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants. J. Food Sci. 76(3):H97-H107.
Crossref
 
Tivana LD, Dejmek P, Bergenståhl B (2010). Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta Crantz) roots, Starch/Staerke, 62(12):637-646.
 
Udofia PG, Udoudo PJ, Eyen NO (2013). Sensory evaluation of wheat-cassava-soybean composite flour (WCS) bread by the mixture experiment design. Afr. J. Food Sci. 7(10):368-374.
Crossref