Abstract:
BACKGROUND : Sour cassava starch is used as an alternative to wheat flour in breadmaking.
However, its nutritional and technological properties are limited. To remedy this, the use of legumes
has proved to be very successful. Thus, the present study aimed to determine the optimal condition
for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour.
METHODS : The I-optimal design was employed to obtain an optimal proportion of the mixture with the
variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall
acceptability, specific volume and protein content. RESULTS : It resulted that the incorporation of sour
cassava starch positively influenced the volume but negatively influenced the protein content and
overall acceptability. While the addition of legumes increased protein content and overall consumer
acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch,
cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this
condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein
content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and
ash content of 1.04%. CONCLUSIONS : The findings suggest that cowpea and peanut can be used for the
improvement of the technological, nutritional and sensory properties of sour cassava starch bread
and thus increase its consumption and application in the food processing industry.
