Aylor Billinger, B.S

7^/ i^-^^'f THE NUTRITIONAL VALUE AND ACCEPTABILITY OF A TRITICALE BREAD by MAXINE TAYLOR BILLINGER, B.S. A THESIS IN FOOD AND NUTRITION Submitted to the Graduate Faculty of Texas Tech University in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE IN HOME ECONOMICS Approved Cnairman of \the Committee /!£^^a.y /'?} . y^O ^'^•'^. .^L^^tJ ^<^^-^-^-o^ r^ I LM ' Accepted August, 1974 Oo^.Z ACKNOWLEDGMENTS 1 am deeply indebted to Dr. S. P. Yang for his assistance, guidance, and encouragement in compiling this thesis and to the other members of my committee, Mrs. Clara Mcpherson, Dr. Sujit K. Roy, and Dr. L. Louise Luchsinger for their helpful criticism and assistance. I am grateful to Mrs. Margarette Harden for special assistance and encouragement. My thanks and gratitude are extended to Mr. Leon Harris, Miss Susan Myers, Mrs. Helen Chen, Miss Carmen Castro, and Mr. Alphine H. Freeman III for enabling me to conduct, collect and evaluate data for my consumer survey. In memory of my parents, I am grateful-for the late Mr. and Mrs. Albert Billinger. 11 CONTENTS ACKNOWLEDGMENTS ii LIST OF TABLES v Chapter I. INTRODUCTION 1 II. REVIEW OF LITERATURE 6 The Triticale Grain 6 Triticale and High Gluten Flours 8 Supplementary Value of Glandless Cottonseed Flour 12 Food Acceptability 17 III. MATERIALS AND METHODS 22 Chemical Tests 22 Calorie Value 22 Determination of Protein Content .... 24 Total Lipid Content 24 Moisture Content 24 Amino Acid Analyses 24 Biological Tests 28 Statistical Analysis of Data 30 The Acceptance Study 30 The Location 30 The Opinion Survey 31 Analysis of Results 32 111 IV IV. RESULTS AND DISCUSSION 33 Chemical Tests 33 Biological Tests 36 The Acceptance Survey 44 V. SUMMARY AND CONCLUSION 50 Summary 50 Conclusion 51 LIST OF REFERENCES 53 LIST OF TABLES Table Page 1. Composition of Triticale-Cottonseed Bread 23 2. Composition of Diets in gm Per 100 gm 29 3. The Opinion Survey 32 4. Nutrient Content of Triticale and Commercial Bread 34 5. Amino Acid Content of Triticale Bread, Commercial Bread and FAO Amino Acid Pattern 35 6. Growth Data of Young Rats Fed Various Experimental Diets for 28 Days 37 7. One-way Analysis of Variance of Weight Gain of Young Rats 39 8. Duncan's New Multiple Range Test for Determining Differences Among Weight Gains of Young Rats 39 9. One-way Analysis of Variance of Food Intake of Young Rats 40 10. Duncan's New Multiple Range Test for Determining Differences Among Food Intakes of Young Rats 40 11. Analysis of Covariance for Final Weights of Young Rats 42 12. One-way Analysis of Variance of Fecal Nitrogen of Young Rats 43 13. Duncan's New Multiple Range Test for Determining Differences Among Fecal Nitrogen of Young Rats 43 14. One-way Analysis of Variance of Nitrogen Digestibilities (%) of Experimental Diets 45 V VI Table Page 15. Duncan's New Multiple Range Test for Determining Differences Among Nitrogen Digestibilities (%) of Experimental Diets 45 16. Results of the Acceptance Survey 47 17. iTie Relationship Between Bread Accep tability and Ethnic Group 48 18. The Relationship Between Ethnic Group and Bread Cost 48 19. The Relationship Between Sex and Bread Acceptability 49 20. The Relationship Between Sex and Bread Cost 49 CHAPTER I INTRODUCTION Undernutrition and malnutrition are serious nutri tional problems facing many people whose diet consists mainly of cereal or carbohydrate products (1). In order to assess these nutritional problems, the causes must be known. Undernutrition is a pathological state arising from an in adequate intake of food and hence energy, and malnutrition, a pathological state resulting from excess or deficiency of one or more essential nutrients. Data obtained by the Third World Food Survey showed that approximately 20% of the popu lation were suffering from undernutrition and about one- third of the population were suffering from protein malnu trition (2). In total, undernutrition and malnutrition are occurring in about 60% of the world population. Evidence appears that cereal-based diets generally provide adequate quantities of protein for the adults as long as they meet the energy requirement. However, if total energy intakes are inadequate, dietary protein may be used for energy and thus would not be available to satisfy the protein need (3). Children are most vulnerable to protein malnutrition because of the large quantity of protein needed for rapid physical growth and mental development. Studies showed that extreme mental apathy and permanent retardation occurred in children suffering from kwashiorkor or protein-calorie malnutrition (4). Due to the bulky nature of the home- milled grain products, regular cereal-based diets often will not satisfy the protein or energy needs of infants and young children. Infant mortality up to one year of age in developing countries is six times greater than in developed countries. Children under five years of age in Brazil make up one-fifth of the deaths. In the United States, children of the same age group account for 8.8% of the population and 4.8% of the deaths (3). Malnutrition is not only caused by ignorance, pov erty, cultural practices and social and economic depriva tions, but also by inadequate protein distribution and increasing population. It is estimated that by the year 2050, the earth will be inhabited by 13 billion people. Lack of food supply is not due to population density alone, but also is attributable to poor cultural practices and to the failure to utilize crop land appropriately resulting in a marked decrease in food production (5, 6). In order to meet the growing demands for protein, one must consider current food supplies, nutritional quality of the food products and financial resources in making a product available to the country for which it is to be used. It has been demonstrated by the nutrition survey conducted in ten states in the United States that the prevalence of malnutrition was the highest in the segment of the popula tion with the lowest income (7) . Bread and other cereal-based products are often reasonably satisfactory as carriers of nutrients not only because they are widely consumed but because they are rela tively inexpensive. They provide a mechanism for the de livery of nutrients to those with limited income, the popu lation group most likely to be living on inadequate diets. In Great Britain, for example, the National Food Survey Committee reported that of the 75 grams of protein con sumed per person daily, 22.4% came from bread (8). As the cereals are low in protein content, various methods have been used to increase the protein levels. Through the addition of soybean flour, nonfat milk solids, whey solids, or cottonseed flour, the protein content of bread can be increased by 30-40% (9). Researchers at the Institute of Nutrition of Central America and Panama devel oped a product called Incaparina, a bland cereal mixture of corn, sorghum, and cottonseed flour with mineral and vita min supplements. Clinical studies with children having kwashiorkor or protein-calorie malnutrition have demon strated that the nutritional value of Incaparina is very similar to that of milk (10). A bread flour, distributed world-wide under the Food for Peace Program, is being up graded as the result of research in the fortification of wheat flours with soybean flour or other protein foods. Nutribun, a bread of high nutritional value containing 12% soybean flour, has been fed to the children in the Phillippines (11). Recently, efforts have been directed toward the development of new varieties of cereals. The research in cultural practices and selective breeding have resulted in quantitative and qualitative improvements of cereals. Triticale is a man-made cereal produced by cross-breeding of wheat (Triticum) and rye (Secale). It has superior nu tritional qualities over wheat and superior baking quali ties over rye. Studies showed that under certain ecologi cal conditions, triticale outperforms both wheat and rye. It appears certain that the varieties of triticale will soon add to the world's food production potential. Be cause of their good protein and amino acid properties, they may also play a role in correcting protein malnutri tion among cereal eating nations. Various oilseeds have been used as a protein sup plement to cereal-based products. Cottonseeds, one of the major oilseeds, has a relatively large quantity of protein. Because cotton is grown primarily for its fiber, the re sidual protein is more economical than those from other oilseeds (12). However, it contains gossypol, a pigment gland which is toxic to non-rumination animals. Recently a liquid cyclone process (LCP) has been developed for re moving 85 to 90 per cent of the gossypol in cottonseeds. The degossypolized cottonseed flour contains more than 65 per cent protein with about 67 per cent recovery of the original protein in the seed. LCP cottonseed flour has been approved by the Food and Drug Administration (FDA) for human consumption and contains much less than FDA's limit of 0.04 per cent free gossypol (13). Smallwood (14) developed a taco-flavored cotton seed flour cracker which has a high degree of acceptability when tested in Lubbock, Texas. Since nutritionists have found that consumers are unwilling to trade acceptable food quality for nutrition, it seems highly desirable to develop a bread containing triticale and cottonseed flour with high nutritional value and to determine consumer acceptance in the city of Lubbock, Texas. CHAPTER II REVIEW OF LITERATURE The Triticale Grain The concern about population growth has led to an increased interest in the role of plant proteins in meet ing human nutritional needs and triticale has been sug gested as a valuable protein source (15).

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