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Nutritional, mycological, aflatoxin profile and keeping quality of cassava- laden bread

Authors: ONIGBINDE ADEBAYO

Publication Type: Journal article

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Abstract

This study was conducted to investigate the nutritional, mycological, aflatoxinprofile and keeping quality of three brands of freshly baked cassava laden bread and 100% wheat bread samples. The proximate analysis of the samples were analysed for protein, ash, crude fibre, moisture, crude fat and carbohydrate using standard procedure. The fungal contamination and organoleptic parameters were used to determine the shelf life through eight days, Aflatoxin quantification was conducted using the Enzyme Linked Immunosorbent Assay (ELISA) technique. Results revealed that all bread samples stored best for three days under ambient conditions. Wheat bread had the best attributes . Whole wheat and cassava composite bread samples had high protein and carbohydrate contents respectively. Low aflatoxin levels were observed in wheat bread . Isolated food spoilage fungi, Aspergillusflavus, Penicilliumsp, Fusarium sp.were among the isolated species on potato dextrose agar..

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ONIGBINDE,A. . (0000). Nutritional, mycological, aflatoxin profile and keeping quality of cassava- laden bread, 0 (), 0-0.

ONIGBINDE,A. . "Nutritional, mycological, aflatoxin profile and keeping quality of cassava- laden bread" 0, no (), (0000): 0-0.

ONIGBINDE,A. and . (0000). Nutritional, mycological, aflatoxin profile and keeping quality of cassava- laden bread, 0 (), pp0-0.

ONIGBINDEA, . Nutritional, mycological, aflatoxin profile and keeping quality of cassava- laden bread. 0000, 0 ():0-0.

ONIGBINDE,ADEBAYO , . "Nutritional, mycological, aflatoxin profile and keeping quality of cassava- laden bread", 0 . (0000) : 0-0.

O.ADEBAYO , "Nutritional, mycological, aflatoxin profile and keeping quality of cassava- laden bread" vol.0, no., pp. 0-0, 0000.

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