scholarly journals Influence of Flour Substitution and Sugar Replacement on the Physical, Proximate and Sensory Characteristics of Bread from Whole Wheat, Acha and Pigeon Pea Flour

2019 ◽  
pp. 309-320
Author(s):  
G. E. Liasu-Oni ◽  
S. O. Buraimoh
Keyword(s):  
Date Palm ◽  
Pigeon Pea ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Palm Fruit ◽  
Whole Wheat ◽  
Composite Flours ◽  
Pea Flour ◽  
Bread Production ◽  
Sugar Replacement

Whole wheat was cleaned and milled into flour (WWF), acha was sorted, washed and milled into acha flour (AF), pigeon pea was soaked, dehulled, dried and milled into flour (PPF), date palm fruit was cleaned, deseeded, cut, dried and milled into flour (DPFS). The flours were combined in different ratios to obtain composite flours namely WAPC (100% WWF), WAPE (90% WWF and 10% AF), WAPG (80% WWF and 20% AF), WAPH (70% WWF and 30% AF), WAPJ (80% WWF, 10% AF and 10% PPF), WAPK (70% WWF, 10% AF and 10% PPF), WAPL (70% WWF, 15% AF and 15% PPF), WAPM (60% WWF, 20% AF and 20% PPF). The flours were used to bake bread, partial and total sugar replacement was carried out at 50% (WSDC, WSDE, WSDG, WSDH, WSDJ, WSDK, WSDL and WSDM) and 100% (WDPC, WDPE, WDPG, WDPH, WDPJ, WDPK, WDPL and WDPM). WAPC (100% sugar) was used as control. Physical, nutritional and consumer acceptability evaluation were carried out on the formulated bread samples using standard methods. The physical properties of the formulated bread from WWF and AF were comparable to WAPC in terms of the weight and volume. Loaf height, volume and specific volume of WAPC were higher (6.63cm, 1111.67cm3 and 1.82cm3/g respectively) than breads with 50% and 100% sugar substitution. However, the protein content of wheat-acha-pigeon pea composite bread increased significantly from 10.83% to 14.10% WDPH, WSDH were not significantly different from the WAPC in terms of its fibre, ash and fat content. The sensory characteristics of the formulated breads compared favourably with WAPC. Thus, substitution of WWF with AF and PPF may serve as potential raw material for bread production thereby reducing overdependence on wheat, increasing the utilization and cultivation of our local cereal (acha) and increasing nutrient composition of bread. Also, sugar replacement with date palm may increase the utilization of date palm and improve the nutritional value of the breads.

scholarly journals Influence of Substituting Sucrose with Date Palm Fruit Flour (DPFF) on the Nutritional and Organoleptic Properties of Bread

2021 ◽  
Vol 13 (1) ◽  
pp. 1-6
Author(s):  
Oluwayemisi Foluke Jonathan Awofadeju ◽  
Adeola Bosede Awe ◽  
Olayinka Janet Adewumi ◽  
Elizabeth Adewumi Adeyemo
Keyword(s):  
Date Palm ◽  
Proximate Analysis ◽  
Organoleptic Properties ◽  
Palm Fruit ◽  
Potential Health ◽  
Wide Range ◽  
Calcium Phosphorus ◽  
Phosphorus Iron ◽  
Bread Production ◽  
Better Than

The influence of substituting sucrose with date palm fruit flour (DPFF) on the nutritional and sensory attributes in bread production was studied. Bread was baked in varying proportions of sucrose and date palm fruit flour as follows: (100% sucrose: 0% DPFF), (50% sucrose: 50% DPFF) and (0% sucrose: 100% DPFF). The results of proximate analysis showed that (100% sucrose: 0% DPFF) had 61.90% carbohydrate and fat (3.73%) contents significantly (p<0.05) higher than (50% sucrose: 50% DPFF) and (0% sucrose: 100% DPFF). The protein, ash and fiber contents of (0% sucrose: 100% DPFF) were 6.27, 3.67 and 2.03% higher (p<0.05) than (100% sucrose: 0% DPFF) and (50% sucrose: 50% DPFF), respectively. Result of mineral composition showed that (0% sucrose: 100% DPFF) scored highest in calcium, phosphorus, iron, zinc, copper and selenium while (100% sucrose: 0% DPFF) had least value with the exception of zinc and selenium where (100% sucrose: 0% DPFF) and (50% sucrose: 50% DPFF) have the same values (0.10 and 0.01 mg/100 g), respectively and not significantly different from one another. General acceptability was highest for (100% sucrose: 0% DPFF) followed in descending order by (0% sucrose: 100% DPFF) and (50% sucrose: 50% DPFF). However, the study recommend (0% sucrose: 100% DPFF) as sweetener for bread production above (100%: 0% sucrose) and (50%: 50% DPFF) because it provides wide range of essential nutrients with many potential health benefits. However, there should be public enlightenment on the nutritional importance of date palm fruit and inclusion of date palm fruit flour in Nigerian diet better than sugar as this will reduce malnutrition, increase employment and boost Nigerian economy.

Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

2020 ◽  
Vol 122 (11) ◽  
pp. 3585-3600 ◽  
Author(s):  
Aderonke Ibidunni Olagunju ◽  
Peace Chioma Ekeogu ◽  
Oluwaseun Cege Bamisi
Keyword(s):  
Wheat Flour ◽  
Pigeon Pea ◽  
Pasting Properties ◽  
Partial Substitution ◽  
Whole Grain ◽  
Whole Wheat Flour ◽  
Content Type ◽  
Whole Wheat ◽  
Composite Flours ◽  
Baked Products

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

Emergence of New Potential Insect Pests of Date Palm: Could Climate Change Be the Reason?

2019 ◽  
Vol 30 (6) ◽  
pp. 242-245
Author(s):  
Hamadttu A. F. El-Shafie
Keyword(s):  
Climate Change ◽  
Date Palm ◽  
Insect Pests ◽  
Anthropogenic Activities ◽  
Economic Damage ◽  
South American ◽  
Palm Fruit ◽  
The Family ◽  
American Palm ◽  
Sorghum Chafer

Four insect species were reported as new potential pests of date palm in recent years. They are sorghum chafer (Pachnoda interrupta), the rose chafer (Potosia opaca), the sericine chafer beetle (Maladera insanablis), and the South American palm borer (Pysandisia archon). The first three species belong to the order Coleoptera and the family Scarabaeidae, while the fourth species is a lepidopteran of the family Castniidae. The injury as well as the economic damage caused by the four species on date palm need to be quantified. Due to climate change and anthropogenic activities, the date palm pest complex is expected to change in the future. To the author's knowledge, this article provides the first report of sorghum chafer as a pest damaging date palm fruit.

The effects of date pollinizer variety and pollination time on fruit set and yield of Medjhol date palm

2014 ◽  
Vol 2 (2) ◽  
pp. 67-71 ◽  
Author(s):  
Abdoul Amir Rahnama ◽  
Esmaeil Rahkhodaei
Keyword(s):  
Date Palm ◽  
Fruit Set ◽  
Block Design ◽  
Male Flower ◽  
Fruit Weight ◽  
Palm Fruit ◽  
Tropical Fruit ◽  
Male And Female ◽  
Time Interaction ◽  
Female Flowers

Date palm is unisexual, being either male or female. Male and female flowers grow on buds called Spathe, which opens naturally when fully mature. It is easy to identify the male and female flowers. Under the method of manual pollination, pollen from a male flower is smeared over female flowers. The pollen variety and pollination time have important effects on date palm fruit set, yield and quality. This experiment was carried out to study the effect of date pollinizer variety and pollination time on fruit set, growth and development of Medjhol date palm variety, in date palm garden of date palm and tropical fruit research institute of Iran during three years from 2009 to 2011. The trail was randomized complete block design in factorial manner with three pollen variety as Ghaname, Vardy, and Samesmave, two pollination time as 1-3 days before or after spathe opening and four replication. The results showed that the Vardy pollen had significant effects and increased the fertility percent and fruit yield, rather than two other pollen varieties. The pollen variety had no significant effects on fruit quality as total sugar, acidity, and bricx. The pollination time before spathe opening significantly increased fertility percent, decreased fruit weight and date palm yield. Finally the pollen variety and pollination time interaction effects showed that, application of Vardy pollen from 1-3 days after spathe opening with the most production date palm yield, equal 19.9 kilogram per any date palm trees, so this treatment is the best and are recommended.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

The Effect of Feeding Date Palm Fruit (Phoeix dactylifera L.) on Energy, Macronutrient, and Fiber Intakes of a Convenient Sample of Females

2020 ◽  
Vol 16 (8) ◽  
pp. 1270-1277
Author(s):  
Hiba F. Al-Sayyed ◽  
Hamed R. Takruri ◽  
Nawal A. Bakir ◽  
Dima H. Takruri
Keyword(s):  
Body Weight ◽  
Body Fat ◽  
Date Palm ◽  
The Body ◽  
Control Group ◽  
Hormone Concentration ◽  
Palm Fruit ◽  
Menstrual Status ◽  
Feeding Duration ◽  
Effect Of Feeding

Background : Female menstrual changes in hormone concentration influence appetite and eating behavior. As well, eating pattern has some influences on menstrual hormonal status. Feeding date palm fruit has been found in our previous report to affect menstrual hormones and some menstrual parameters. Objective: The aim of this research is to study the effect of feeding dates on energy, macronutrient, and fiber intakes, body weight, and body fat%. Additionally, this study aims to find any correlation between menstrual hormone concentration and the above-mentioned parameters. Methods: A convenient sample (n=37) of not-sexually active females aged 20-30 were divided into two groups; one group (dates group) was fed 7 dates and the other served as a control group. The participants of the control group were exposed to the same experimental conditions except for eating dates. Throughout the feeding trial, the volunteers filled a 3-day food record; one menses day and two non-menses days. Results: There was a significant effect of the menstrual status-feeding duration interaction in terms of protein and fat intakes. Additionally, menstrual status, as well as feeding duration, affected energy and macronutrient intakes significantly. Furthermore, feeding duration affected fiber intake significantly. Despite the above-mentioned differences in energy and macronutrient intakes, these effects didn’t affect the body weight and body mass index of the study participants, neither their body fat%. Moreover, we have found significant correlations between nutrient intakes and menstrual hormone concentration. Conclusion : Feeding dates affected energy, macronutrient, and fiber intakes significantly. These effects were related to the changes in menstrual hormone concentration.

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