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In this study, quality evaluation was carried out on bread made from a blend of wheat, biofortified cassava, and dry date flours. Bread samples, designated A through E were produced using various flour blend ratios. Cassava flour samples were subjected to functional and anti-nutritional analysis while proximate, β-carotene, mineral, and sensory contents were evaluated on the bread samples. The result of analysis showed that in the water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, foaming capacity, and foaming stability, sample BCF (biofortified cassava flour) had values of 1.98%, 2.55%, 0.72%, 1.98%, and 92.77%, respectively, while sample OCF (Ordinary cassava flour) had values of 2.0%, 1.55%, 0.76%, 7.31%, and 88.38%, respectively. The hydrogen cyanide (1.71 mg/100 g), tannins (0.16 mg/100 g), and oxalates (0.08 mg/100 g) found in BCF were significantly (p<0.05) higher than those of OCF, which were 2.04 mg/100 g, 0.12 mg/100 g, and 0.16 mg/100 g, respectively. The moisture contents ranged from 4.50-6.35%, crude protein from 10.0-11.29%, fat from 8.43-10.44%, ash from 1.77-3.65%, crude fiber from 2.0-3.48%, and carbohydrate from 67.73-70.16%. The moisture, crude protein, and carbohydrate contents decreased significantly (p<0.05) as the level of biofortified cassava flour substitution increased. There was a significant (p<0.05) increase in the level of β-carotene with increase in biofortified cassava flour substitution. The values of minerals were calcium (27.81–31.40 mg/g), potassium (43.64-52.63 mg/g), sodium (20.41–28.74 mg/g), iron (0.83–1.11 mg/g), zinc (0.60-0.91 mg/g), and copper (0.25-0.32 mg/g). Samples showed good sensory properties, although sample A was preferred.
Asadu et al. (Sun,) studied this question.