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Indeed, the high cost of imported wheat is the key factor limiting its use in many villages, especially those far from the cities. In DRC, the bread is still a luxurious food commodity and unaffordable to most rural and the predominantly resource-poor populations. However, in most tropical countries like the Democratic Republic of Congo (DRC), the agro-ecological conditions are unsuitable for wheat cultivation, and thus, the wheat supply relies almost exclusively on the import. Cereals, and more particularly wheat, are the most dominant in bakery. Efforts are necessary to improve the taste and color of the mushroom-fortified bread to increase its uptake and competitiveness in the local markets.īread has been a part of the human diet for 30,000 years it provides energy (carbohydrates), essential minerals, dietary fiber and phytochemicals. This study recommended 5–15–80% and 10–10–80% mushroom–cassava–wheat composite flour for better bakery results, good consistency and high protein and energy contents, for improving the nutritional status of populations in the tropical non-wheat producing regions such as DRC. The different breads were microbiologically stable for bacteria, but susceptible to fungal attacks. However, other organoleptic features remained unchanged. The wheat substitution for cassava fortified with mushroom flour negatively affected the bread volume, color and taste ( p < 0.001). Besides, 7.5% mushroom flour allowed rising the bread calories from 311.8 to 354.5 kcal, and the dry matter from 77.33 to 87.86%. Results showed that 0–10% mushroom flour increased bread protein from 19.63 to 22.66%. The overall aim was to identify the optimal wheat–cassava–mushroom combination, improving the nutritional value of breads while keeping their physico-chemical and organoleptic properties. In addition, oyster mushroom flour (2.5–10%) was added to the composite flour to compensate for nutrient deficiencies of cereals and tuber crops.
Acp avec xlstat series#
Series of experiments were conducted by substituting wheat flour with cassava flour at proportions of 10–25% to find the optimal combination.
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This study aimed at substituting the imported wheat flour with less expensive local cassava flour fortified with oyster mushroom flour in order to mitigate the nutritional crisis in the region. These products’ high prices worsen the risk of malnutrition and food insecurity among rural and resource-poor populations.
Acp avec xlstat driver#
The import of wheat flour is the major driver for the high prices and low use of bakery products in non-producing tropical countries such as the Democratic Republic of Congo (DRC).