scholarly journals Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat- cassava flour blends

2014 ◽  
Vol 14 (66) ◽  
pp. 9390-9403
Author(s):  
K Masamba ◽  
◽  
H Jinazali
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Crude Protein ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Bread Making ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Flour Blends

The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermented cassava flour at the ratios of 100:0, 90:10 and 80:20 for wheat: cassava flour, respectively and baked using a Morphy Richards (serial number 20076019) bread maker. The results showed that both the cassava flour and cassava flour substitution levels significantly affected (p<0.05) proximate composition, sensory characteristics and overall acceptability of the bread. Regardless of flour type, increased cassava flour substitution progressively decreased the crude protein and fat contents while the ash content was increased. The trend in significant differences as a reflection of the effect of cassava flour type and substitution level for the bread sensory characteristics was not consistent. Bread made from the 100% wheat flour was not significantly different from breads made from the following cassava flour type and substitution levels: 10% fermented cassava flour, 10% unfermented flour and 20% unfermented cassava flour in colour, texture, aroma and taste. Significant differences were observed between bread made from the 100% wheat flour and breads from the following cassava type and substitution levels: 20% fermented cassava flour, 10% and 20% unfermented cassava flour in colour, texture, aroma and taste. Overall acceptability and index to volume were both significantly affected by the cassava flour type and substitution levels. In conclusion, cassava flour substitution levels in wheat-cassava flour blends for bread making should not exceed 10% regardless of how the cassava flour has been processed to ensure bread with improved proximate composition and acceptable sensory attributes.

scholarly journals Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour

2020 ◽  
pp. 29-38
Author(s):  
D. B. Kiin- Kabari ◽  
B. S. Chibor ◽  
S. D. Akpoebi
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Ash Content ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Crude Fiber Content ◽  
Flour Blends

The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to substitute wheat flour at the following; (Wheat to Fluted pumpkin seed flour ratio); 100:0 (control), 90:10, 80:20, 70:30, 60:40%, 50:50, and labelled as samples A, B, C, D, E, and F, respectively. The ash content ranged from 1.20 – 2.55%, with sample A given significantly lower ash content (1.20%) than those of the enriched Madiga. Significantly higher ash values of 2.55%, 2.44% and 2.39% were recorded in samples E, F and D, respectively. There was no significance in the fat content of samples A and B. Percentage protein ranged from 6.79% – 9.36%. The crude protein content of all the enriched Madiga samples were significantly higher than that of the control, Crude fiber content ranged from 0.91% – 1.82%, with sample C given significantly higher value of 1.82% followed by samples D and F. Control local Madiga gave significantly higher carbohydrate content of 74.31%. The energy value per kcal/100g for samples B, C, D, E and F were 258.62, 284.16, 296.07, 296.96 and 278.81, respectively. Samples B and C received significantly higher value of 4.70 and 4.05, respectively, keeping these samples in the ‘sweet’ to ‘very sweet’ range. Samples B and C received significantly higher overall acceptability and were scored 3.85 and 3.70, respectively. These values were however, not significantly difference from 3.33 and 2.93 as scored in samples D and E, respectively. Substitution of wheat flour with 10, 20 and 30% defatted fluted pumpkin seed flour was effective in producing enriched Madiga bread, thus recommended.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

scholarly journals Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

2020 ◽  
Vol 1 (1) ◽  
pp. 93-104
Author(s):  
Akinyemi TA ◽  
◽  
Akinsola AO ◽  
Adedokun AF ◽  
Segilola VO ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Zinc Content ◽  
Study Finding ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Daily Allowance ◽  
Pass Through ◽  
Hedonic Scale ◽  
Flour Blends

The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

scholarly journals Industrial Potential of Two Varieties of Cocoyam in Bread Making

2012 ◽  
Vol 9 (1) ◽  
pp. 451-464 ◽  
Author(s):  
Nnabuk O. Eddy ◽  
Emmanuel Essien ◽  
Eno E. Ebenso ◽  
Richard A. Ukpe
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Specific Volume ◽  
Control Sample ◽  
Wheat Bread ◽  
Physical Parameters ◽  
Bread Making ◽  
Substitution Level ◽  
Xanthosoma Sagittifolium

The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition), nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS) andColocasia esculenta (CE) were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%). The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample) containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level ofCE. Sample H containing 50% substitution level ofXSwith specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level ofXSwas rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level ofCErespectively were rated the poorest. The proximate composition of the bread samples was also carried out.CE, XSand wheat bread samples (100%) recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content.XSbread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash,CEbread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113.XSperformed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore strongly recommended from this study.

scholarly journals Bread quality characteristics as influenced by the addition of tomato seed flour

2016 ◽  
Vol 73 (2) ◽  
pp. 77 ◽  
Author(s):  
Silvia MIRONEASA ◽  
Georgiana Gabriela CODINA ◽  
Mircea Adrian OROIAN
Keyword(s):  
Wheat Flour ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Bread Quality ◽  
Loaf Volume ◽  
Bread Making ◽  
Tomato Seed ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Volume Porosity

The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread making to make bread. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L*, a*, b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that bread samples with addition of 5 or 10% tomato seed to wheat flour were similar from of point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05) between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to levels of 10% into bread to provide its beneficial health effects, not negatively changing its quality.

scholarly journals Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

2019 ◽  
pp. 1-13
Author(s):  
M. T. Ukeyima ◽  
T. A. Dendegh ◽  
P. C. Okeke
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Composite Flour ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Powder Addition ◽  
Flour Blends

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined. Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist. Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

scholarly journals Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries

2015 ◽  
Vol 4 (5) ◽  
pp. 172 ◽  
Author(s):  
Eke- Ejiofor, J. ◽  
Deedam, J. N.
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Ash Content ◽  
Physical Characteristics ◽  
Cake Volume ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Significant Difference ◽  
Residue Substitution

Cakes and biscuits were prepared from blends of wheat and tiger nut residue flours produced using raw and dry extraction method and substituted at 5%, 10%, 15% and 20% levels. The cakes and biscuits were analyzed for proximate composition, physical characteristics and sensory properties. Results for proximate composition indicated that moisture, fibre, ash, protein and fat contents increased with an increase in tiger nut residue substitution. Ash content for cake increased from 0.93% in sample A (100% wheat flour) to 1.40% in sample E (80% wheat flour: 20% tiger nut residue flour), while ash for biscuit increased from 1.35% in sample A (100% wheat flour) to 1.85% in sample B (95% wheat flour: 5% tiger nut residue flour). Fibre content for cake increased from 1.08% in sample A (100% wheat flour) to 3.15% in sample E (80% wheat flour:20% tiger nut residue flour) as substitution increased, while for biscuit fibre increased from 1.59% in sample A (100% wheat flour) to 3.13% in sample D (85% wheat flour:15% tiger nut residue flour). Moisture content for cake increased from 21.95% in sample A (100% wheat flour) to 28.49% in sample E (80% wheat flour: 20% tiger nut residue flour) while for biscuit moisture increased from 1.08% in sample A (100% wheat flour) to 2.78% in sample B (95% wheat flour: 5% tiger nut residue flour). There was a statistical significant difference in all samples with increase in substitution. Result for physical characteristics showed a significant (p ≤ 0.05) increase in cake volume and spread ratio of biscuit with increase in level of substitution of tiger nut residue flour. Sensory evaluation result for cakes showed sample E (80% wheat flour:20% tiger nut residue flour) as most acceptable for cakes, in terms  of color (4.3), aroma (3.95), taste (4.2), texture (4.05) and general acceptability (4.3) while for biscuits sample B(95% wheat flour:5% tiger nut residue flour) as most acceptable in terms of color (4.15) aroma, (4.0) taste, (4.15) texture (4.3) and overall acceptability (4.35).

scholarly journals Refined cassava flour in bread making: a review

2017 ◽  
Vol 37 (1) ◽  
pp. 25 ◽  
Author(s):  
Johanna Alejandra Aristizabal Galvis ◽  
José Alberto García Agredo ◽  
Bernardo Ospina Patiño
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Gluten Free ◽  
Bread Making ◽  
Fortified Foods ◽  
Processing Technologies ◽  
Cassava Flour ◽  
Substitution Level ◽  
Baked Foods

Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

Sign in / Sign up

Export Citation Format

Share Document