Nutritional and Sensory Characteristics of Bread Produced from Wheat and Cassava Flour, Fortified with Sorrel Seed Protein Isolate

Abstract

The possibility of making bread from composite flour containing 60-80% wheat flour, 10-25% cassava flour and 5-15% Sorrel seeds protein isolate was investigated. The proximate composition, mineral constituents, functional and sensory evaluation were analyzed using standard methods. The results of the analysis showed that crude protein (8.80±0.36 to 18.70±0.35) and crude fibre (0.77±0.02 to 1.58±0.04) contents of the composite breads increased significantly with increased incorporation of cassava flour and sorrel seed protein isolate flours. The moisture (34.00±1.00 to 32.04±1.00), ash (1.22±0.03 to 0.66±0.03), carbohydrate(54.99±0.25 to 46.83±0.77) and fat (0.24±0.01 to 0.20±0.02) contents were observed to decrease significantly with corresponding increase in the percentage of the composite flours from 5-25% for both cassava flour and sorrel seed protein isolate flour. The results of the mineral contents showed that calcium element increased as the level of composite flour increased, while sodium, potassium and magnesium decreased as the level of inclusion increased. The functional properties, water and oil absorption, and swelling index of the composite flour showed varying degrees of variation from the control sample (100% wheat flour). The results of the sensory evaluation showed that there were no significant differences (P>0.05) in taste, texture, colour, flavour, appearance and overall acceptability, however, the mean sensory scores decreased with increased addition of cassava flour and sorrel seed protein isolate in the composite flour. The outcome of the research showed that, nutritious bread could be produced from the composite flours of wheat, cassava and sorrel seeds protein isolate.Keywords: Bread, Wheat, cassava, Protein Isolate

Evaluation of The Effects of The Use of Vegetable and Fruit Extracts on Bread Quality Properties

“…The results were similar to those obtained by Hobbs et al (2014), with red pepper bread getting the highest scores in that study as well. In another study, it is seen that the addition of 10% or more sorrel seed isolate causes a decrease in the taste, color, smell, texture, appearance and general acceptability scores of breads (Sanni et al, 2020). In our results, it is seen that sorrel bread has one of the lowest taste and general acceptability values.…”

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

“…This is because cereals serve as rich sources of energy and oligosaccharides, however, they are limiting in essential amino acids such as lysine [ 114 ]. On the other hand, legumes are rich in protein, dietary fibre, essential amino acids, micronutrients, and polyphenolic contents [ 29 , 102 , 105 ]. Several studies have linked consumption of plant-based functional foods high in dietary fibre and polyphenols to lowered risks to many diet-related diseases such as diabetes, cardiovascular disease, obesity, hypertension, and gastrointestinal disorder [ 42 , 54 , 90 ].…”

“…Although this study reported significant improvement in the nutritional composition and antioxidative properties and reduced antinutrient contents of dehulled sorrel seed flour, the drudgery involved in the process (except if automated) may discourage its utilization. Furthermore [ 105 ], proposed the utilization of sorrel seed protein isolate for composite bread production. This study similarly reported significant nutritional improvement in bread.…”