1. Improving Quality, Nutrition and Health: Impacts of inclusion of HQCF in Bread formulations in West Africa (Ghana and Nigeria) – The Ghanaian focus Baking

2. Recipe standardization of Ghanaian bread types using cassava-wheat composite flour with commercial bread bakers

3. Presentation Outline Background Problem statement Specific Objectives Methodology Findings On-going Studies Conclusion 3

4. Background

5. The use of High Quality Cassava Flour (HQCF) in the bread industry has great potential to - Promote the indigenous crop - Improve livelihoods - Boost national economies especially through job creation along the value chain Studies on cassava-wheat composite bread has been done in Ghana with acceptable substitution up to 20% (Eriksson, 2013; Komlega et al., 2012; Apea-Bah et al., 2011) 5

6. PROBLEM STATEMENT culturally acceptable recipe by stakeholders However, there is dearth of information on a culturally acceptable recipe of cassava-wheat composite bread by stakeholders 6

7. SPECIFIC OBJECTIVES 1.Determine the physicochemical characteristics of HQCF, wheat and composite flours 2.Develop a standard recipe for 2 types of bread in Ghana using cassava-wheat composite flour 3.Determine characteristics of the two bread types 7

8. Materials and Methods

9. Materials HQCF (bankye esam variety) –JOSMA processing limited Other ingredients for baking –Retail markets, Kumasi 9

10. Materials… 5kg each of, 100% wheat flour 10 and 20% cassava-wheat composite flours 10 10% Composite flour 20% Composite flour

11. Methods Proximate analysis (AOAC, 2004) –% moisture, ash, protein and fiber Bulk density Water activity (Hygrometer) Colour determination (Minolta chromameter) Pasting properties (RVA) 11

12. Concept “Learning to learn” Create/ Generate Knowledge with the bakers Transfer Ownership 12

13. Survey –29 bakers interviewed from 5 towns in 2 Regions, Ghana Sugar Bread (N=13) Tea Bread (N=16); N= Number of recipes 13 Methods… Recipe development

14. Averages of each basic ingredient was then determined and used as the test recipe 14 Methods…

15. 15 Using two bakers, Each presented with 5 kg of three blind coded flour samples (0%, 10%, 20% HQCF) plus other weighed ingredients Baker divides the given ingredients into two equal parts (one-half for Tea bread & the other for sugar bread) Baker bakes bread using the traditional method Methods… Swiss oven

16. 16 Methods…

17. Determination of bread characteristics (AACC, 2000) Loaf weight Loaf volume (modified rapeseed displacement method) Specific volume Density 17 Methods…

18. Sensory Evaluation –Bench top studies using bread bakers and distributors 18 Methods…

19. Statistical analysis Data obtained was analysed and presented as mean ± stdev Using SPSS software (version 20.0) Two-way ANOVA was used to determine the effect of the bread type and level of substitution on the physical characteristics of bread One-way ANOVA and Tukey’s test were used to obtain any significant differences in all determinations at 95% confidence level Pearson’s correlation was also used to assess the relationship between level of substitution and physical characteristics of bread Methods… 19

20. Findings

21. Flour Sample% Moisture% Ash% Protein% Fiber 100% WF10.22±0.51 b 0.88±0.00 a 12.34±0.00 a 0.1±0.00 a 10% HQCF+90% WF10.00±0.33 b 0.65±0.01 b 10.58±0.63 b 0.20±0.00 ab 20% HQCF+80% WF8.89±0.51 ab 0.99±0.04 c 8.59±0.31 c 0.35±0.07 bc 100% HQCF8.22±0.84 a 1.69±0.01 d 1.32±0.00 d 0.43±0.04 c Table 1: Some physicochemical properties of the flours Findings (Objective 1) Values are represented as mean ± stdev Values in the same column with different superscripts are significantly different at p<0.05 21

22. Increased fiber content with increasing substitution Depending on the starting moisture of the HQCF and wheat, it had implication on the overall moisture content of the composite 22 Findings (Objective 1)

23. Flour Sample Bulk density (g/mL) Water activity pH (10mins; 25.0±2.0C) 100% WF 0.72±0.01 a 0.70±0.01 c 6.14±0.01 a 10% HQCF+90% WF 0.73±0.01 ab 0.68±0.00 ab 6.45±0.01 b 2 0% HQCF+80% WF 0.75±0.01 b 0.69±0.00 bc 5.87±0.01 c 100% HQCF 0.71±0.01 a 0.68±0.00 a 8.40±0.01 d Table 2: Bulk density, water activity and pH of flours (Objective 1) Values are represented as mean ± stdev Values in the same column with different superscripts are significantly different at p<0.05 Findings Higher bulk densities preferred in baking flours 23

24. Table 3: Pasting properties of flours Flour Sample100% WF10% HQCF20% HQCF100% HQCF Pasting temp. (°C) 75.65±0.21 b 75.38±0.46 ab 88.30±0.00 c 74.45±1.41 a Peak time (min) 7.00±0.00 a 4.20±0.00 b Peak viscosity (RVU) 2255.50±2.12 a 2512.50±20.51 b 1961.00±65.05 c 4086.00±4.24 d Breakdown (RVU) 523.00±15.56 a 488.50±28.99 a 514.00±53.74 a 2404.00±4.24 b Setback (RVU) 734.50±2.12 b 768.00±46.67 bc 559.00±56.57 a 906.50±4.95 c Values are represented as mean ± stdev Values in the same row with different superscripts are significantly different at p<0.05 (Objective 1) Findings 24

25. No significant differences observed in the setback and breakdown viscosities of the composite flours and 100% wheat flour Staling of bread from the composite flours, expected not to be significantly different from that of bread from 100% wheat flour 25 Findings (Objective 1)

26. SAMPLELab Chroma (Color intensity) 100%WF 97.67±0.15 a 4.00±0.05 a 1.90±0.05 a 10%HQCF 98.73±0.02 b 0.35±0.03 b 1.27±0.03 b 1.32±0.02 b 20%HQCF 96.97±0.19 c -0.07±0.06 c 3.08±0.18 c 100%HQCF 101.08±0.02 d 1.02±0.01 d -1.30±0.05 d 1.65±0.04 a 26 Table 4: Colour of flours Values are represented as mean ± stdev Values in the same column with different superscripts are significantly different at p<0.05 (Objective 1) Findings

27. IngredientTea BreadSugar bread # FRI Recipe Sugar (g)140290207.5 Salt (g)18.4211.8722.5 Margarine (g)190 415 Yeast (g)0.675.5315 Nutmeg (g)1.131.085 Water (L)1.6701.5001.090 27 Table 5: Test recipe of the two bread types and that from FRI (per 2.5 kg flour) # source: (Eriksson, et al., 2014) (Objective 2) Findings Reduced salt, yeast and margarine content in the test recipe

28. 28 Cross sectional view of sliced tea bread (Objective 2) Findings Sugar bread tea bread

29. Physical properties of bread samples Bread typeFlour formulation Loaf weight (g) Loaf volume(cm 3 ) Density (g/cm 3 ) Specific volume (cm 3 /g) Tea bread 0% HQCF 485.00 ± 13.24a2016.00 ± 28.87a0.24 ± 0.01a4.16 ± 0.10a 10% HQCF 533.00 ± 5.99b1860.00 ± 14.14b0.29 ± 0.01b3.49 ± 0.06b 20% HQCF 500.00 ± 4.02ab1475.00 ± 35.35c0.34 ± 0.01c2.94 ± 0.05c Sugar bread 0% HQCF 561.00 ± 23.79a b 2425.00 ± 35.35a0.23 ± 0.01a4.32 ± 0.25a 10% HQCF 590.00 ± 0.34b2280.00 ± 113ab0.26 ± 0.01a3.86 ± 0.19a 20% HQCF 518.00 ± 5.89a1900.00 ± 141.42b 0.27 ± 0.02a3.66 ± 0.23a FRI bread 0% HQCF-- 0.293.46 10% HQCF-- 0.29 – 0.333.07 – 3.43 20% HQCF-- 0.31 – 0.362.74 – 3.25 Values are represented as mean ± stdev Values with different letters in the same column per type of bread are significantly different at 95% confidence level 29 (Objective 3) Findings

30. Implication of physical characteristics of bread samples Substituting WF with HQCF in tea bread significantly increased (p<0.05) its density -It will be more filling per unit bread -This may be preferred by the Ghanaian consumer who looks out for heavy bread loaf Specific volume of tea bread samples significantly decreased (p<0.05) with increasing substitution of HQCF –The Ghanaian consumer also prefers bigger loaves, thus the need to create the balance between the specific volume and density 30 (Objective 3) Findings

31. However, this was not observed in the sugar bread –No significant differences (p<0.05) in the bread samples with respect to density and specific volume 31 (Objective 3) Findings

32. Correlation between substitution level and specific volume, density Tea Bread A strong positive significant correlation (r = +0.994, p<0.01) observed between level of substitution and density but negative (r = -0.991, p<0.01) for specific volume Sugar bread A strong positive significant correlation (r = +0.847, p<0.05) observed between substitution level and density for sugar bread but negative (r = -0.846, p<0.05) for specific volume 32 (Objective 3) Findings

33. Influence of bread type and ingredients on specific volume and density A significant difference was observed between bread types with respect to specific volume and density -This may be due to the variation in quantity of ingredients used 33 (Objective 3) Findings

34. Some comments from bakers and distributors 34 (Objective 3) Findings

35. Baker2: “No difference observed in dough characteristics” 35 (Objective 3) Findings Baker1: “Slight differences observed in dough characteristics… Not sure whether this will have an impact on bread quality though” Comments: dough characteristics

36. 36 (Objective 3) Findings “Like A2 best on the whole” “ Like A1 best on the whole” “Prefer A: tastes like it has more margarine. Texture also good ” Comments: Sugar bread “ Like A2 best. Loaf volume too Ok. However, appearance not appetizing: colour looks pale ” 2 preferred 20% HQCF (A2) 1 preferred 10% HQCF (A1) 1 preferred 0% HQCF (A)

37. “Size of sugar bread may have resulted from the high yeast” 37 (Objective 3) Findings Comments: Sugar bread

38. 38 (Objective 3) Findings “ A1 slightly lighter, hard and fibrous. However taste not bad ” “ A2 quite heavy and may be well appreciated by the older generation who grew up with heavier loaves ” “Tastes cassava in bread but love it ” Comments: Tea bread A1= 10% HQCF A2= 20% HQCF

39. Benchtop studies on tea bread (11 panelists) 39 Scale: 1 – most preferred; 3 – least preferred (Objective 3) Findings

40. Benchtop studies on sugar bread (11 panelists ) 40 Scale: 1 - most preferred; 3 – least preferred (Objective 3) Findings

41. Implication of benchtop studies Tea bread 10% substitution was more comparable to the 0% HQCF in all sensory attributes –Therefore consumers may prefer 10% substituted tea bread to the 20% Sugar bread With the exception of crust texture and colour (for 20%), the trend was not same, as both 10% and 20% showed differences from the 0% HQCF 41 (Objective 3) Findings

42. Observed challenges (pointers for further work) Inconsistent baking parameters from different commercial sites Variation in yeast quantities for the two bread types -Variation in yeast type from different commercial sites 42

43. Way forward Use 6-10 bakers from 2 regions to test the recipe Final recipe modification based on comments from bakers and consumers Fine tune the baking process parameters in the lab 43

44. Further work Glycemic index and load Draft of manuscripts/report 44

45. Conclusion No significant difference observed between the wheat flour and composites in terms of their breakdown and setback viscosities Recipe has been developed –This had reduced salt and margarine compared with composite bread from FRI –Bread from the recipe has a potential for consumer acceptability 45

46. Conclusion… Heavier tea bread produced as substitution levels increased, although loaf volume was reduced –Bread type had an influence on the density and specific volume No significant difference observed in sugar bread but opposite was true for tea bread –Benchtop study indicated that 10% substituted tea bread was more comparable to 100% wheat flour tea bread 46

47. THANKs to YOU 47

48. References Apea-Bah, F.B., Oduro, I., Ellis W.O. and Safo-Katanka, O. (2011). Factor analysis and age at harvest effect on the quality of flour from four cassava varieties. World Journal of Dairy Food Science, 6:43–54 Eriksson, E. (2013). Flour from three local varieties of Cassava (Manihot Esculenta Crantz): Physico-chemical properties, bread making quality and sensory evaluation. Thesis submitted in partial fulfillment of a Master degree in Agronomy Program – Food Science at the Sweden University of Agricultural Sciences, Sweden Eriksson, E., Koch, K., Tortoe, C. and Akonor, P. T. (2014). Evaluation of the Physical and Sensory Characteristics of Bread Produced from Three Varieties of Cassava and Wheat Composite Flours. Food and Public Health, 4 (5), 214–222. doi:10.5923/j.fph.20140405.02 Komlaga, G. A, Glover-Amengor, M., Dziedzoave, N.T., Hagan, L.L. (2012). Consumer acceptability of wheat/cassava composite bread. World Rural Observations, 4 (2):78 - 81 48

49. The Ghanaian Team, KNUST49 Sample Questionnaire used

50. The Ghanaian Team, KNUST50