Work

Utilising starchy tropical agri-resources through gluten-free bread-making: the case of cassava, green banana and sweet potato flours

Year: 2025

Type: article

Abstract: The aim of this study was to evaluate the feasibility of using roots, tubers and bananas for a gluten-free (GF) bread-making process. This work evaluated, for the first time, different GF bread formulations using mixtures of cassava, sweet potato and green banana flours. A simplex centroid mixture experimental design with constraints was used (cassava and banana flours: 30-70% and sweet potato flour: 0-30%) to evaluate the role of each flour in the physical properties of dough and bread. Hence, the relationships between the pasting properties of the flours, rheological properties of the doughs and physical properties of the baked breads were investigated. The results showed that increasing the proportion of cassava flour enhanced porosity and led to a softer crumb; whereas a higher proportion of green banana flour resulted in a harder crumb despite an increase in the bread specific volume. The sweet potato flour enhanced the staling properties of bread. However, when the input of this flour exceeded the threshold of ~20%, the specific volume of the bread and its structural and textural properties deteriorated. An optimal formulation containing equal proportions of cassava and green banana flours (43.3%) and a lower proportion of sweet potato (13.3%) was identified.

Source: LWT

DOI: 10.1016/j.lwt.2025.118595

Authors: Simon Carlier, Layal Dahdouh, Julien Ricci, Lidwine Grosmaire

Institutions: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Université de Montpellier, Institut de Recherche pour le Développement, UMR QualiSud

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240