Evaluation of the Physicofunctional, Proximate Composition, and Sensory Properties of Bread Produced from Blends of Wheat, Tuber Crop and Melon Seed Flours.
- August 27, 2021
- Posted by: rsispostadmin
- Categories: Food Science and Technology, IJRIAS
International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume VI, Issue VII, July 2021|ISSN 2454-6194
AGBARA Gervase Ikechukwu* and SA’AD Abdulmumim Fadilah
Department of Food Science and Technology, University of Maiduguri, PMB 1069 Borno State, Nigeria.
*Corresponding author
Abstract: The study focused on production of breads from blends of wheat and tuber flours fortified with melon seed meal (MSM). Fresh roots of Cassava (C), Sweet (S) Potato, Irish (I) Potatoes were peeled, ground, dewatered, dried and milled to obtain the respective flours. Dehulled, cleaned melon seeds were air-dried, ground and one part defatted with aqueous ethanol to obtain defatted (D) melon seed meal and the remaining full (F) fat melon seed meal (MSM). Tuber flours (25%) were individually blended with wheat (W) flour (65%) and fortified with either 10% full fat(F) or defatted(D) MSM. The nine code-named samples were: WCF (65:25:10), WCD (65:25:10), WIF (65:25:10), WID (65:25:10), WSF (65:5:10), WSD (65:25:10), W (100:0:0), WF (90:10) and WD (90:10). Blends were used to produce bread; both the breads and blends were evaluated for proximate composition, physical and sensory properties. Sieve analysis revealed that cassava flour had the highest retention on >0.71>1mm sieves, wheat flour on >0.30> 0.50mm sieves and Irish potato on <0.25mm. Water absorption capacities (224-256%) of the blends were high and significantly different (p<0.05). The moisture, ash, protein, fat, crude fibre and carbohydrate contents of the blends varied significantly (p<0.05) from 6.31-8.91%, 1.51-2.00%, 6.86-12.09%, 1.91-12.58%, 2.65-6.78% and 65.73-74.92%. The composite flour breads had greater fibre (1.88-2.43%), moisture (25.39-30.63%), ash (1.61-1.85%), protein (12.72-17.77%), fat (5.22-8.31%) than the wheat bread. Bread treated with defatted MSM had smaller volume and specific volume and wheat bread the highest. Overall acceptability of all the breads was high but wheat bread and wheat bread fortified with 10% MSM had the best ratings and Irish potato bread the least. The study concluded that acceptable bread with enhanced nutrient profile and sensory properties are achievable with blends of 25% cassava or sweet potato flour and 65% wheat flour fortified with 10% melon seed meal although bread specific volumes were negatively affected volume.
Key words: Wheat, Tuber crops, Melon seed, Composite flour, Bread
I.INTRODUCTION
Bread, a spongy convenient food with its root in antiquity, is now accepted and enjoyed by all population subgroups, young or old, rich or poor, rural or urban in all climes and cultures, has now become the commonest item on a breakfast table in developing countries. Aljobar [1] reported that bread is the commonest breakfast meal for Riyadh (Saudi Arabia) residents, that its consumption decreased with increase in income level. Bread in its simplest form is made from four basic ingredients: flour, water, yeast and salt [2], optional ingredients include flours from non-wheat crops including those of tubers and grain legumes; also fat, sugar, malt flour, emulsifiers, enzymes,
