PRODUCTION AND EVALUATION OF BREAD MADE FROM CASSAVA AND WHEAT

ABSTRACTS Bread is a staple food consumed by millions of people worldwide. It is traditionally made from wheat flour due to its gluten content and high cost of wheat: Wheat, the primary ingredient in bread production ,maynot be readily available or affordable in certain regions. The aim of this project on the production and evaluation of bread from wheat and cassava is to determine the optimal blending ratio of wheat 20% and cassava flour 80% that achieves desirable sensory attributes, including appearance, texture, taste, aroma, and overall acceptability. All the material for this research were locally obtained from Mubi Main market and transported to nutrition and dietetics department in federal polytechnic mubi. The ingredients used were wheat, cassava, sugar, yeast, salt, Ginger, flavor, the material used were weighing scale, wheat mill, measuring teaspoon, The nutritional composition of the two bread mixtures, A and B, as presented in Table Ash Content, as followed Mixture A: 18.015% Mixture B: 22.95% Protein is an essential macronutrient necessary for various bodily functions. Mixture B contains a notably higher protein content compared to mixture A. This could be attributed to the higher protein content in cassava flour.