Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread

Abstract

Wheat flour (WF) was substituted with germinated Bambara groundnut (Vigna subterranea) flour (GBF) at different proportions (5%, 10%, 15%, 20%, 25%, and 30%) and used in the preparation of bread. The dough mixing, pasting, and gelatinization properties of the blends were evaluated as well as the nutritional quality, in vitro starch digestibility, phytochemical constituents, antioxidant potential, color, texture, and sensory properties of breads. All the wheat dough containing GBF had higher water absorption capacity, gelatinization temperatures, dough development time, low peak, and setback viscosities. The composite breads had significantly higher dietary fiber, minerals, protein digestibility, corrected amino acid scores, resistant starch, slowly digestible starch, total phenolics, total flavonoids, and antioxidant activities and caused significant reduction in rapidly digestible starch content. The addition of up to 15% GBF had no significant impact on the specific volume of wheat bread. Substitution of WF with GBF influenced color and texture properties of bread.Wheat bread supplemented with 20% GBF had significantly higher scores in This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.

The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate

“…This, in turn, might promote Maillard reaction and caramelization once the bread is baked. A similar phenomenon was observed by Chinma et al (2023) in breads with different concentrations of Vigna subterranea flour. They observed a decrease in L* due to a higher protein volume in the legume and attributed the fact to an increase in Maillard reactions.…”

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread

“…Significant improvement in nutritional, functional and antioxidant properties, macronutrients digestibility and reduced ANFs have been reported in short-term germinated African yam bean seeds, Bambara groundnut, amaranth and quinoa [ 31 , 32 ]; Cornejo et al , 2019; [ 36 ]. The suitability of some germinated seed flours in the production of value-added functional bread have also been reported [ 32 , 34 , 70 , 100 ].…”