Quality assessment of flour and bread from sweet potato wheat composite flour blends

Abstract

This study was to assess the quality of the flour and bread produced from sweet potato wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas L.) was obtained from a local market in Akure, Nigeria. The tubers were thoroughly washed, peeled, washed again, drained, chipped, oven dried, milled, sieved and packaged. Five blends were prepared by homogenously mixing sweet potato flour with wheat flour in the percentage proportions of: 0:100, 5:95, 10:90, 15:85 and 100:0 (PF: WF) and later used to bake bread. Chemical, microbiological and physical properties of the composite flour and bread were examined. Semi-trained Panelists were assigned to assess the bread samples as well. The results of the proximate composition showed that the protein contents of the flours ranged from 1.44-12.44%; fat, 0.37-1.55%; carbohydrate, 69.69-80.92% and the protein contents of the bread samples ranged from 10.15-12.44%; fat, 4.36-4. 88%; carbohydrate, 80.44-105.47%. The flour samples had sodium content of 1.85-40.42 mg/ 100 g; calcium, 2.71-17.14 mg/ 100 g; potassium, 160.02-175.12 mg/100 g; selenium, 0.006-0.620 mg/ 100 g, while bread samples had sodium, 46.86-550.77 mg/ 100 g; calcium, 3.59-6.63 mg/ 100 g; potassium, 162.42-388.75 mg/100 g; selenium, 0.19-0.27 mg/ 100 g. Pasting properties showed that flour had breakdown (38.33-60.76 RVU) and setback values (82.86-173.50 RVU). The microbiological results of the flour ranged from

Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour

“…; Oluwalana et al. ;. Loaf volume and specific volume decrease might be due to decrease in gluten network in dough and less ability of the dough to rise, due to weaker cell structure (Chavan and Kadam ; Abdelghafor et al.…”

“…Increase in percentage of GHF decreased the loaf volume and specific volume of bread, but increased the loaf weight (Table 4). Specific loaf volume was found to be greater than that of composite bread prepared by Dooshima et al (2014); Ndife et al (2011) and less compared to findings of Onuegbu et al 2013;Oluwalana et al 2012;. Loaf volume and specific volume decrease might be due to decrease in gluten network in dough and less ability of the dough to rise, due to weaker cell structure (Chavan and Kadam 1993;Abdelghafor et al 2011).…”

“…Wheat flour (WF), the vital ingredient for bread making has low protein content as well as lower protein quality due to deficiency in essential amino acid such as lysine and threonine (Jideani and Onwubali 2009;Young 2001). The use of composite flour for improving protein quality of bread and making functional bread has been increasing (Ndife et al 2011;Oluwalana et al 2012;Dooshima et al 2014). Horse gram (Dolichus uniflorus) commonly known as Gahat is a traditional unexploited tropical grain legume, a cheapest source of protein and a good source of calcium, iron, and molybdenum, however, it is deficient in methionine and tryptophan as other legumes (Kadam and Salunkhe 1985;Bhokre et al 2012).…”

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

“…This is less than the range of 10.15% -12.44% obtained by Oluwalana et al (2012) for sweet potato-wheat bread. This difference may be due to inclusion of tiger nut in the composite flour.…”

“…Despite this it is yet to be fully exploited (Woolfe, 1992), and is still perceived as an underutilized yet nutritious food (Woolfe, 1992;Bovell-Benjamin, 2007;Rodriguez-Amaya et al, 2011). Oluwalana et al, 2012 reported that wheat flour could be substituted with as much as 15% sweet potato flour in bread making without adversely affecting the physicochemical and sensory properties. Micronutrient deficiency also known as hidden hunger is one of the major problems faced by developing countries such as Nigeria usually in relation to health and nutrition of its young children.…”