Physico-Chemical and Sensory Qualities of Functional Bread Produced from Wholemeal Wheat and Unripe Plantain Composite Flours

Abstract

Unripe plantain flour was incorporated into whole meal wheat flour at 10, 20, 30, 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition, physical and organoleptic qualities of bread samples produced from the composite flours. A control (100% wholemeal wheat flour) was used for comparison. Water absorption capacity and swelling capacity of the flour increased while the bulk density and oil absorption capacity decreased with increasing levels of unripe plantain flour substitution. The protein, fat and crude fibre contents of the composite breads decreased with increasing levels of unripe plantain flour substitution ranging from 12.88%, 3.45% and 2.75% in whole meal wheat bread to 6.53%, 2.24% and 2.17% in 50% unripe plantain flour substituted bread, respectively. Conversely, the moisture, ash and carbohydrate contents increased with increasing levels of unripe plantain flour substitution ranging from 27.76%, 1.92% and 51.24% in wholemeal wheat bread to 32.14%, 2.16% and 54.76% in 50% unripe plantain flour substituted bread, respectively. The caloric value decreased with unripe plantain flour addition. Ca, Na and Zn contents decreased from 129.92mg/100g, 253.43mg/100g and 1.98mg/100g in the wholemeal wheat bread to 98.40mg/100g, 218.62mg/100g and 1.61mg/100g in 50% unripe plantain flour substituted bread, respectively. Conversely, K, Mg and Fe contents increased from 391.13mg/100g, 133.91mg/100g and 4.08mg/100g in wholemeal wheat bread to 482.17mg/100g, 161.39mg/100g and 5.63mg/100g in 50% unripe plantain flour substituted bread, respectively. The loaf volume, specific volume and loaf height decreased while the loaf weight increased with increasing levels of unripe plantain flour substitution. Substitution of wholemeal wheat flour with unripe plantain flour upto a level of 20% had no significant (p>0.05) effect on the crust colour, crumb texture and overall acceptability of the bread samples. The panelists gave lower scores for bread samples produced from 30-50% unripe plantain flour substitution levels.

Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

“…BD in composite flours decreased with substitution of WWF, which is contrary to previous reports (Adebowale et al , 2012; Inyang and Asuquo, 2016). Composite flours, however, showed higher WAC than the WWF; the addition of acha flour up to 30% (WAPN) increased water absorption by as much as 15%.…”

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

“…Thus, the lower specific volume in composite bread could be ascribed to the weakness of the gluten network due to dilution, reduction of hydration and gas retention ability, and interference with fibers and nongluten proteins (Sivam et al., 2010 ; Turfani et al., 2017 ). In accordance with other studies (Inyang & Asuquo, 2016 ; Islam et al., 2007 ; Taghdir et al., 2017 ), there was a reduction of specific loaf volume caused by addition of PLF, SF, and other nongluten flours. Inyang and Asuquo ( 2016 ) attributed a reduction in the specific volume and height of wheat–plantain composite bread to lower levels of the gluten network, and consequently, the dough was less able to rise due to weaker cell wall structure.…”

“…This may have been due to the lower content of protein and fat in PLF which caused these dilutions in the whole wheat flour. A similar finding was reported by Inyang and Asuquo ( 2016 ) for PLF composite functional bread. The fiber and ash contents in the composite bread increased with the level of PLF and SF substitution.…”

“…These findings could imply that the consumption of composite bread is recommended because it is richer in mineral content. A previous study of Inyang and Asuquo ( 2016 ) confirmed that K, Fe, and Mg contents increased with increasing levels of unripe PLF substitution. However, they reported a reduction of Zn in the PLF composite bread samples which is contrary to our findings.…”

Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour

“…The variation in carbohydrate content of control and composite bread could be due to the differences in the contents of other components such as protein, fat and ash. The high level of carbohydrate in composite bread is prudent since starch granules swells and forms a gel when heated in the presence of water and this is important for the characteristic structures and texture of bakery products (Inyang & Asuquo, 2016).…”