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The physical and sensory characteristics of breads containing flour from the Malagasy cassava cultivar Menarevaka were determined. Composite loaves of 0/100, 5/95, 10/90, 15/85, 20/80, 25/75, 30/70, 35/65, 40/60, 45/55 and 50/50% cassava-wheat flour were produced using bread-making processes. Appropriate methods were used to determine the physical and sensory characteristics of the breads produced. The results obtained showed that the mass losses of the breads varied between 9.38% and 12.79%. Loaf heights ranged from 4.5 cm to 7.5 cm. Their volumes ranged from 189.35 cm3 to 340.76 cm3. Their specific volumes range from 1.23 cm3/g to 2.42 cm3/g. Good-quality loaves similar to control loaves can be obtained up to a 25% incorporation rate of cassava flour. Above this level, bread quality deteriorates. However, the addition of Magimix, at a rate of 0.5 g per 100 g of flour, improves the quality of composite loaves. Flour from this cassava cultivar can be used in bread-making to reduce the amount of wheat flour imported by the Malagasy.
About the author
Antoni RANDRIANANTENAINA, Biochemist, Nutritionist and Biotechnologist, Doctoral student at the Ecole Doctorale de Génie du Vivant et Modélisation (EDGVM) at the Faculté des Sciences, de Technologies et de l'Environnement (FSTE) of the Université de Mahajanga and Lecturer at the Faculté des Sciences of the Université d'Antsiranana (Madagascar).
