Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.FindingsProtein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.Research limitations/implicationsThe main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.Originality/valueSDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

Preparation and Quality Evaluation of Buckwheat Incorporated Bread

This study aimed to optimize buckwheat flour in bread. The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were compared at a 5% level of significance. The physical properties of buckwheat revealed the l/b ratio of 1.51, bulk density of 70.23 Kg/HL, and 1000 Kernel weight of 22.12g, respectively. Physical analysis of the bread formulations showed that the loaf volume and specific loaf volume decreased while the weight increased with the incorporation of buckwheat flour. The lowest loaf volume of 204 cm3 and specific loaf volume of 1.86cm3/g was recorded for 40% buckwheat incorporated bread with an increased weight of 109.40g. The protein, fat, crude fiber, ash, and iron were found to be 12.55%, 4.89%, 1.56%, 2.43%, and 3.27 mg/100 g respectively, in 25% buckwheat flour incorporated bread. The formulation of 25% buckwheat flour was found to be best in sensory characteristics in terms of color, taste, flavor, crumb appearance, and overall acceptability. Hence, the results concluded that 25% buckwheat incorporated flour bread was the optimum bread formulation for the preparation of composite bread.

Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread

The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread.

Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread

In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the moisture, protein, crude, ash, fat and carbohydrate in the following ranges:17.93-23.63%, 7.16-10.83%, 0.59-0.88%, 0.47-0.98%, 4.43-7.81% and 55.94-1.31%, respectively. The sensory tests carried out on the bread samples indicated that there was no significant difference between the whole wheat bread and the composite bread samples for flavour, crumb appearance and taste. However, for texture, overall preference and crust colour properties of the bread samples, significant differences were observed. From the study, it can be concluded that wheat flour can be substituted with cocoyam flour and bread samples made from this combination (up to 15% cocoyam flour inclusion) were acceptable. It was observed that the 100% wheat flour bread is the most acceptable, followed by the 5% cocoyam flour composite bread samples. Usage of cocoyam flours in bread baking can contribute significantly to enhancing nutrition and curbing the rising cost of bread.

The Effect of Ascorbic Acid on the Physical and Proximate Properties of Wheat-Acha Composite Bread

This work studied the effect of different proportions of ascorbic acid on the physical and proximate properties on wheat-acha composite bread. Bread was produced from wheat (Triticum aestivum) and acha (Digitaria exilis) composite flours. The wheat: acha ratios used were 100:0, 90:10 and 80:20. The proximate, and functional properties of the flours were analysed. The dough improver, ascorbic acid was added at 80, 100 and 120ppm during the bread making process and the proximate, physical and sensory properties of the bread was analysed. Flour sample with 20% acha had the significantly highest values for bulk density (0.744g/cm3), water absorption capacity (1.5g/g), oil absorption capacity (1.564g/g), foam capacity (11.32%) and swelling index (1.24). There was no significant difference in the crude fat and ash content of all bread samples. Significant difference was observed in the volume and specific volume of the bread samples, with 100% wheat flour giving the highest values of 431.33 ml and 3.16 ml/g respectively. However, addition of ascorbic acid significantly improved these parameters with no significant difference between the 100ppm and 120ppm bread samples. Also the bread samples produced with 100:0 and 90:10 wheat: acha flours showed no significant difference in their sensory properties. The 80:20 composite bread gave significantly lower sensory scores for all the sensory parameters.

Physical Characteristics and Mineral Composition of Bread Produced from Blends of Wheat and Defatted/Undefatted Cashew Kernel Flours

The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), respectively and 100% wheat flour as control. Mineral composition and physical characteristics of the composite breads was determined using standard methods. The study revealed a significant (p<0.05) increase in the calcium (12.21-24.60 mg/100 g), iron (1.08-5.13 mg/100 g), potassium (4.13-19.63 mg/100 g), sodium (0.27-0.55 mg/100 g), zinc (0.05-2.25 mg/100 g) and magnesium (4.29-23.72mg/100g) contents as the proportion of defatted and undefatted cashew kernel flour increased. Defatting resulted to a significantly (p<0.05) higher increase in the mineral contents of the bread samples. Physical characteristics of the composite bread showed a decrease in the height (8.00-5.20 cm), length (12.30-11.25 cm), width (8.00-7.45 cm), loaf volume (682.50-505.00 cm3) and specific volume (2.62-2.08 g/cm3) as amounts of defatted and undefatted cashew kernel flour substitution increased. Weight of the bread increased as substitution with 10% defatted and undefatted cashew kernel flour. Beyond the 10% level, a decrease in bread weight was observed. The findings of the present study therefore showed that wheat flour bread supplemented with 10% UCF cashew kernel flour produced bread of higher mineral content than 100% wheat flour bread and this level of UCF substitution did not have adverse effect on the bread’s physical characteristics.

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.