Characterization of Wheat Flour Bread Fortified with Banana Flour

Rahman, Towhidur; Akter, Shompa; Sabuz, Ashfak Ahmed; Rana, Md Rahmatuzzaman

doi:10.26855/ijfsa.2021.03.002

Cited by 9 publications

(5 citation statements)

References 4 publications

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“…It is worth to be mentioned that the banana used in [43] study was pretreated by chemical and physical methods, which may inhibit the α-amylase activity in banana flour, according to the author's interpretation. Ash content significantly increased with every increment of GBPF addition to composite flour, where control wheat flour had the lowest value of 0.7% and composite flour containing 20% GBPF had the highest value of 1.25%; these results are in agreement with the result of [24]. Wet gluten and dry gluten significantly decreased with increasing wheat flour substitution levels with GBPF, where the highest values were for control wheat flour, and the lowest values were for composite flour containing 20% GBPF.…”

Section: Resultssupporting

confidence: 87%

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

Abu-Alruz

2023

Potr. S. J. F. Sci.

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There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour "GBPF" on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters) and the quality of saj bread as measured by CIELAB color space, texture (stretchability and texture profile analysis "TPA"), and sensory properties. The texture of the saj bread was monitored during three days of storage. Composite flour moisture content and falling number were unaffected by wheat flour substitution with GBPF, while dry gluten content decreased significantly for composite flour containing 15% or more GBPF. With increasing wheat flour substitution level with GBPF, dough stability decreased. For saj bread color, the L* and b* values decreased with increasing substitution levels, while a* and ∆E*ab values increased. With increasing substitution levels, the stretchability of bread decreased, and all tested TPA parameters increased. With increasing saj bread storage time, the stretchability of bread decreased, and all TPA parameters increased except cohesiveness which decreased. Using composite flour improved bread taste and odor scores and decreased color acceptability scores. Texture and overall acceptability scores were not affected. In conclusion, GBPF can potentially substitute up to 20% wheat flour without negatively affecting saj bread quality.

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Section: Resultssupporting

confidence: 87%

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

Abu-Alruz

2023

Potr. S. J. F. Sci.

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“…In BSF supplemented biscuits, the moisture content varied from 3.37% to 4.17%, which were significantly greater (p ≤ 0.05) than control sample (3.01%). The increased moisture content with the addition of flour protein is in agreement with the study of chickpea flour AND plantains incorporation in biscuits reported by [16]. However, considering prolonging the shelf-life of the products, low moisture content is desirable.…”

Section: Proximate Composition Of Bean Seed Flour Biscuitssupporting

confidence: 89%

“…The crude fiber content of biscuits increased with increasing BSF substitution level and highest content (2.21%) found at 20% and lowest (1.33%) found at 5% substitution level. According to Yadav (2012) [16] fiber content of biscuits prepared from plantain, chickpea and wheat composite flour was increased as the proportion of chickpea flour increased. This increase in dietary fiber in biscuits is desirable since it is evident high-fiber diet provides better diges-International Journal of Food Science and Agriculture tion and cancer prevention [20].…”

Section: Proximate Composition Of Bean Seed Flour Biscuitsmentioning

confidence: 99%

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Rana¹,

Sayem²,

Sabuz³

et al. 2021

IJFSA

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Lablab bean (Lablab purpureus L.) seeds have characterized for usage a protein supplement in bakery items. In order to prepare biscuits 0, 5, 10, 15 and 20% lablab bean seed powder blended with wheat flour. The flours were tested for their chemical composition. Lablab bean seed flour had high protein (23.2%), ash (3.1%) and dietary fiber (1.8%) content, and low in fat (1.2%) and carbohydrates (59.74%). The spread ratio reduced as bean seed flour was incorporated. The protein, crude fiber and ash content of biscuits significantly enhanced (p ≤ 0.05) with addition of lablab bean seed flour. When wheat flour replaced with lablab seed flour up to 10%, the sensory properties (overall score above 7) of composite flour biscuits were more or less identical to the control biscuits. Therefore, the lablab bean seed flour can enrich biscuits with the blending of wheat/lablab bean seed flour.

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“…This hypothesis is in line with the findings of Nguimbou et al [29], who used over-ripe plantains to improve the taste of maize-based fritters. Similarly, Rahman et al [30] improved the sensory characteristics of bread by incorporating 5 % of plantain flour.…”

Section: Discussionmentioning

confidence: 99%

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

Affoué Regina Sthela KOUAKOU,

Kouakou Nestor KOUASSI,

Yapo Hypolithe KOUADIO

et al. 2024

World J. Adv. Res. Rev.

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The plantain banana is an excellent source of energy and nutrients and one of the main financial resources for many people in Côte d'Ivoire. Its losses due to rotting during storage make it impossible to ensure its availability. To fight against losses, northen population in the Gontougo region dry plantain pulp "Tanga" for many others uses. This study was undertaken to identify the drying process of "Tanga" and its main uses. Thus, a food consumption survey was made in the departments of Bondoukou, Koun-Fao and Transua with 135 households per zone. Data revealed that "Tanga" production is most carried out by women (76.05%). High percentage of producers and consumers were uneducated (74.32%), Ivorians (96.15%) and farmers (94.82%). To produce "Tanga", plantain bananas are dried to avoid losses (94.81%) in Koun-Fao and for cultural practice in Bondoukou and Transua (96.30% and 73.33% respectively). "Tanga" is consumed by rural populations to have strength, for health reasons and the eating habits. The production processes of "Tanga" vary according to the localities studied and eight (8) dishes based on "Tanga" were identified. The frequency of consumption varies from 1 to 3 times a month. The production pattern for "Tanga" is different in all three localities. Encouraging the full use of plantain by developing products from senescent plantain is a good step towards improving food sustainability.

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Characterization of Wheat Flour Bread Fortified with Banana Flour

Cited by 9 publications

References 4 publications

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

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