An Assessment of the Textural Characteristics of Wheat-cassava Bread | Chapter 02 | Emerging Challenges in Agriculture and Food Science Vol. 4

 The textural features of wheat-cassava bread are described in terms of their reaction to compression, piercing, and tearing pressures in this study. High Quality Cassava Flour (HQCF) has been shown to be suitable for blending with wheat flour to make satisfactory bread. As a result, the purpose of this study was to see what influence adding cassava flour to wheat flour had on the texture of the composite bread. A Universal texture testing machine, Testometric, was used to perform compression, piercing, and tensile or tearing tests (M500). The compressive strength of the test bread samples did not vary significantly (p0.05) until the second day of storage, which was the third day after baking. The 20 percent cassava bread was substantially different (p0.05) from the others in terms of piercing strength, and in terms of storage time, days 0 and 1 had lower values while days 2 and 3 had higher values, signifying a harder texture in all the samples with storage. When it came to ripping force, the Control bread sample (without HQCF inclusion) showed a substantially larger tearing force (p0.05) that declined with storage days, compared to the other samples with various amounts of HQCF inclusion, indicating that the bread had lost its elasticity and freshness. There was a significant difference in the values observed on days 0 and 1 compared to those recorded on days 2 and 3, with the 15 percent cassava bread sample displaying stronger tearing force as storage time increased. Textural alterations were not significant (p>0.05) until day 2, the third day after baking, and while the Control with no cassava was noticeably different from the others, the cassava samples were texture-wise equivalent. Textural features in terms of compression were shown to be influenced by storage time more than cassava inclusion level, whereas piercing and tearing strengths were found to be influenced by both levels of cassava inclusion and storage duration. According to the findings, adding up to 20% cassava to wheat/cassava bread does not affect the texture.

Author(S) Details

A. Osibanjo Adetokunbo
Department of Food Technology, Federal Institute of Industrial Research, Oshodi P.M.B 21023 Ikeja, Lagos, Nigeria.

O. Ibidapo Phebean
Department of Food Technology, Federal Institute of Industrial Research, Oshodi P.M.B 21023 Ikeja, Lagos, Nigeria.

N. Elemo Gloria
Department of Food Technology, Federal Institute of Industrial Research, Oshodi P.M.B 21023 Ikeja, Lagos, Nigeria.

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Assessment of Evolution of Diverging Spits across the Tropical River Mouths, Central West Coast of India | Chapter 6 |International Research in Environment, Geography and Earth Science Vol. 8

The development of spits is caused by a high sediment supply and a lack of accommodation. The importance of spits in understanding sediment drift and inlet morphodynamics cannot be overstated. Remote sensing data, seasonal variations in foreshore profiles, textural characteristics of foreshore sediments, and wave-current patterns are used to investigate the evolution of a diverging spit, one rising northward and the other southward across the Baindur and Yadamavina River mouths along India's Central West Coast. Between 1973 and 1989, remote sensing data revealed a 168-meter lengthening of the southern spit across the Yedamavina River, while the northern spit across the Baindur River remained relatively constant. In both the northern and southern spits, finer sediments were found at the ends of the spit. Between March and May, waves approach from the west, causing wave separation and convergence, which causes sediment movement on both sides. From October to November, the alongshore current is northward, and from December to February, it is southward. This reversal in the direction of alongshore drifts, combined with the high wave divergence found in this tropical environment, favours sediment movement on both sides, resulting in diverging spits. Because of the diverging spits, both rivers' mouths are shifting in opposite directions, causing erosion on the opposite bank. The sediment flux to the central part of the mainland shoreline from which sediments pass either side leading to spit development must be tested in order to avoid erosion due to changing river mouths. Based on the above, we infer that a sediment divider, alongshore drift on both sides of the divider, sediment influx, and a sheltered effect are all needed for diverging spits to form.

Author (s) Details

Dr. V. S. Hegde
SDM College of Engineering and Technology, Dharwad, Karnataka, India.

Dr. P. A. Krishnaprasad
SDM Institute of Technology, Ujire, Karnataka, India.

Dr. R. Shalini
Global Academy of Technology, Bangalore, India.

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