Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties

Oloniyo, Rebecca Olajumoke; Omoba, Olufunmilayo Sade; Awolu, Olugbenga Olufemi; Olagunju, Aderonke Ibidunni

doi:10.1111/jfbc.13423

Cited by 27 publications

(26 citation statements)

References 47 publications

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“…Bread made with the addition of 30% purple yam flour, the volume was found to be low because of the low gluten component in the formula. The low gluten component results in the formation of low gluten networks so that it will reduce the stability of the dough to trap CO 2 gas that is formed during baking [ 33 ]. The results obtained are in line with the results reported by Pycia and Ivanišová [ 34 ], who studied bread substituted with nuts, produced bread with little expansion, due to the lack of gluten proportion in the bread formula that is replaced by bean flour.…”

Section: Resultsmentioning

confidence: 99%

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Tamaroh

Sudrajat

2021

International Journal of Food Science

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In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color ( p > 0.05 ). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color ( p < 0.05 ). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L ∗ = 53.06 , a ∗ = 6.52 , b ∗ = 13.32 , C = 14.87 , H = 64.06 , and sensory score = 3.24 (preferred).

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Section: Resultsmentioning

confidence: 99%

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Tamaroh

Sudrajat

2021

International Journal of Food Science

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“…The tubers of sweet potato varieties (OFSP and CFSP) were processed into flour by the method described by Oloniyo et al. (2020) .…”

Section: Methodsmentioning

confidence: 99%

“…(2016) gave a report on the proximate composition and carotenoid contents of the different varieties of OFSP in Bangladesh, while Tiruneh, Urga, Tassew and Bekere (2018) gave a reported on the biochemical compositions and functional properties of orange-fleshed sweet potato variety in Hawassa, Ethiopia. Other report on OFSP by researchers includes Oloniyo et al. (2020) ; Omoba et al.…”

Section: Introductionmentioning

confidence: 99%

Biochemical and antioxidant properties of cream and orange-fleshed sweet potato

Oloniyo

Omoba

Awolu

2021

Heliyon

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The rate of micronutrient deficiency has been on an increase since the last decade and the utilization of bio-fortified crops could help to alleviate this deficiency and food insecurity in Africa especially in Nigeria. The aim of this study was to compare the biochemical and antioxidant properties of cream-fleshed and orange-fleshed sweet potato. The varieties of OFSP used in this study were mother's delight (MDP) and king J (KJP) orange-fleshed sweet potato while the other variety was cream-fleshed sweet potato (CFSP). The tubers were processed into flour and analyzed for proximate, minerals, anti-nutrient and antioxidant properties using standard methods. The ash content ranged from 4.60 to 7.20%, carbohydrate content ranged between 73.47 and 78.61%. MDP has the highest beta carotene content with 18.83 mg/100g followed by KJP and CFSP. Magnesium value ranged between 124.0 and 148.2 mg/100g, potassium ranged from 1226.5 to 2350.0 mg/100g. Sodium-potassium ratio (Na/K) was <1. The antioxidants properties evaluated were all higher in OFSP than CFSP. The bio-fortified sweet potato showed an improved biochemical and antioxidant properties compared to the CFSP, thus OFSP will be suitable to combat micronutrient deficiency and food insecurity in Africa.

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“…A reduction of the glycemic index of about 50% is observed compared to the control wheat bread. These values are lower than the glycemic index of wholemeal bread (GI = 76), cassava flour-based bread (GI = 88.5) and orange-fleshed sweet potato flour-based bread (GI = 51.42) with 20% substitution [2] [56] [61]. Indeed, the GI values obtained could be explained by the presence of certain compounds (fiber, protein) and acidity.…”

Section: • Glycemic Responsementioning

confidence: 99%

Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response

Kokoh¹,

Konan²,

Gnoumou³

et al. 2022

FNS

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This study aimed to investigate the effect of yam flour substitution (Dioscorea alata L.) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used to determine the optimal formulation of bread made of yam flour, wheat flour and moringa powder. The mixture of 79.4% soft wheat flour, 20% yam flour and 0.6% moringa leaves powder has a good potential in bread preparation and was used in this study. 100% wheat bread was used as control. Postprandial blood glucose response (glycemic response) was evaluated with the glucose used as a reference food. Blood glucose responses were measured at different intervals for 2 hours. The results indicated that composite bread had low GI and GL values than wheat bread. Values are GI = 80 and GL = 61.2 for wheat bread and GI = 37.78 and GL = 29.65 for the composite bread. This study demonstrated that the inclusion of yam flour of moringa leaves powder in bread production might not pose a threat to blood glucose response compared to wheat bread. These pieces of bread could be included easily in diabetics' and non-diabetics diet.

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Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties

Cited by 27 publications

References 47 publications

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Biochemical and antioxidant properties of cream and orange-fleshed sweet potato

Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response

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