PRODUCTION OF CASSAVA FLOUR AND SENSORY EVALUATION OF MEATPIE, BREAD AND SCOTCH EGGS MADE WITH IT

ABSTRACT This study examined the production of cassava flour and sensory evaluation of meat pie, bread and scotch eggs with the aim of evaluating the sensory acceptability of the products. Fresh cassava root was processed into flour using standard processing techniques, after which composite flour blends were produced, consisting of 100% wheat flour as the control sample and blend of wheat and cassava flour in varying proportions. Sensory evaluation was carried out using twenty (20) panelists who assessed the products based on colour, taste, aroma, texture and overall acceptability using a hedonic scale rating of the product. The data obtained were analyzed using mean scores and percentage frequency to determine consumer preference. The results indicated that the control sample made from 100% wheat flour recorded the highest sensory scores in most attributes. However, composite samples containing cassava flour, particularly at 20% substitution level, showed high acceptability and were closely comparable to the control sample. As the level of cassava flour increased to 40% and 50%, slight reduction in sensory quality, especially in texture and taste, was observed, though the products remained generally acceptable. The study concluded that cassava flour can be successfully incorporated into wheat flour at moderate substitution levels without significantly affecting product quality. The use of cassava flour in composite flour production can help reduce dependence on imported wheat and promote the utilization of locally available crops and contribute to food security and further researches be done to evaluate the nutritional value storage stability of the products.