Sourdough is specialty bread made from a combination of flour, lactic acid bacteria, and yeasts. Composite flour of cassava, sweet potato, and soybean was used for the production of sourdough bread employing autochthonous lactic acid bacteria and yeasts isolated from the composite dough. The flour samples were assessed for functional properties, while the sourdough breads were evaluated for nutritional composition and organoleptic properties. The flour samples possessed good proximate profiles and phenolic contents. The lactic acid bacterium and yeast with the most desirable properties were identified as Lactobacillus plantarum and Pichia kurdriazevii. Fermentation improved the nutritional indices of the composite sourdough bread samples. Lactobacillus plantarum SLC21 and P. kudriavzevii SYD17 bread had a shelf life of 7 days, while the control bread lasted for at least 4 days. Lactobacillus plantarum SLC21 and Pichia kudriavzevii SYD17 bread had the best overall acceptability. Utilisation of these local crops in a composite blend for sourdough will increase commercial profit for local farmers and developing economy. The composite blend will be of great importance in the preparation of pastries that do not require high gluten content. The strains exhibited great potentials for a better nutritional composition of the composite sourdough bread.
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