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Effect of Water Yam and Soybean Composite Flours on the Quality of Wheat Based Bread

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Effect of Water Yam and Soybean Composite Flours on the Quality of Wheat Based Bread International Journal of Science and Research (IJSR) ISSN: 2319-7064 ResearchGate Impact Factor (2018): 0.28 | SJIF (2018): 7.426 Effect of Water Yam and Soybean Composite Flours on the Quality of Wheat Based Bread Ochelle P. O1, Ibrahim, S2, Ukeyima, M. T3 1, 3Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria 2Department of Hospitality Management, Federal Polytechnic, Kaura Namoda, Zamfara, Nigeria Abstract: The water yam and soybean were produced into flours and used to substitute wheat flour at different proportions. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (E) and 100% wheat was the control sample (A). The developed breads were subjected to functional, pasting, mineral and vitamin analysis. Subsequently, the functional analysis showed, water and oil absorption capacity, foaming capacity increased (p≤0.05) significantly while the reverse was the case for swelling index and gelation temperaturebut the bulk density didn’t decrease (p≥0.05) significantlywith increasing amount of water yam flour addition at constant soybean level. Pasting analysis showed Peak, trough, breakdown, final and set back viscosities of the flour blends decreased (p≤0.05) significantly, while peak time and pasting temperature increased (p≤0.05) significantly with increasing amount of water yam flour at constant soybean flour inclusion. The mineral content of the bread also indicated that Potassium, phosphorus, calcium, Iron and sodium content increased (p≤0.05) significantly while zinc content decreased (p≤0.05) significantly. The vitamin content of the bread samples also indicated that thiamine, niacin, ascorbic acid, folate increased (p≤0.05) significantly while riboflavin didn’t increased (p≥0.05) significant in the composite bread samples. The nutritional content of wheat-water yam-soybean composite flours bread was nutrient dense product. Keywords: Wheat, water yam and soybean flours, functional, pasting, mineral and vitamin analysis 1.Introduction various proportions of water yam flour to wheat flour can enhance its nutritive values in terms of fiber and bioactive Bread is a fermented confectionary product produced compounds such as resistant starches, dioscorine, mainly from wheat flour, water, yeast and salt by a series diosgenin and water soluble polysaccharides (Harijono et of processes involving mixing, kneading, proofing, al., 2013). Dioscorine, water soluble storage protein of shaping and baking (Dewettinck et al., 2008). It is an water yam is reported to inhibit ACE (angiotensin important stable food in both developing and developed converting enzyme) activity (Liu et al., 2007) which plays countries and constitutes one of the most important an important role in management of hypertension. sources of nutrients such as carbohydrates, protein, fiber, Soyabean (Glycine max), a legume of major dietary and vitamins and minerals in the diets of many people economic importance in Nigeria is an excellent source of worldwide (Aider et al., 2012). It is one of the many protein. Lee et al. (2007) reported that soybean is an convenient breakfast foods widely consumed in Nigeria by important source of proteins (40%), lipids (20%), minerals both young and old (Chima and Gernah, 2007). Wheat (5%), and B vitamins for human nutrition. Apart from (Triticum spp) is grass widely cultivated for its seed, a being an excellent source of cheap proteins, it also cereal grain which is a worldwide staple food (Shewry et contains all essential fatty acids, magnesium, lecithin, al., 2009). Wheat, the basic ingredient in bread production riboflavin, thiamine, fiber and folic acid (Bolarinwa, is imported into Nigeria involving huge expenditure of 2016). Soybean protein in particular, as compared with foreign exchange leading to high cost of bread (Olaoye et animal protein has been reported to be effective in al., 2006). Due to high cost of wheat which increases the improving hypercholesterolemia and reducing body weight cost of bread, composite flours are recommended for bread (Aoyama et al., 2000 and Coulibaly and Kouakou, 2012). production (Olaoye et al., 2006). The successful use of Hence soybean is the richest in food value of all plant composite flour has been variously reported in different foods consumed in the world (Bolarinwa, 2016). literatures (Oloaye, 2006). Composite flours have been used extensively in the production of baked goods. In 2.Materials and Methods countries where malnutrition poses a serious problem especially among children, composite flours which have Water yam (Dioscorea alata) was obtained from a farmer better nutritional quality would be highly desirable. in Oju Local Government of Benue State, Nigeria. Wheat Composite flour technology refers to the process of mixing flour, sugar, salt margarine and dried yeast and soybean various flours from tubers, cereal and legumes with or Wurukum market, Makurdi, Benue State, Nigeria. without addition of wheat flour in proper proportions to Measuring scale, oven, bowls, spoons, rack, plastics, make economic use of locally cultivated crops to produce sieving (250 µm mesh sieve) and Pans were obtained from high quality food products (Owuanam, 2007). the Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria. Water yam (Discorea alata) is a food crop with potential for partial replacement of wheat in bread making. Water Preparation of Water Yam Flour preparation yam flour can serve as a source of energy and nutrients The dried chips were milled to pass through 250 µm mesh (carbohydrates, beta-carotene and minerals) and can sieve to obtain the flour. The Diososcorea alata flour dietary fiber to processed food products. Addition of (DAF) was stored separately from the wheat flour in a Volume 8 Issue 6, June 2019 www.ijsr.net Licensed Under Creative Commons Attribution CC BY Paper ID: ART20198340 10.21275/ART20198340 184 International Journal of Science and Research (IJSR) ISSN: 2319-7064 ResearchGate Impact Factor (2018): 0.28 | SJIF (2018): 7.426 tightly covered plastic jars to prevent moisture re- Blend formulation of wheat, water yam and soybean absorption. The flow chat for water yam flour production flours is showed in figure 1. Five flour blends, each containing wheat, water yam and soybean were prepared by mixing flours in the proportion of 80:10:10 (B), 75:15; 10 (C), 70:20:10 (D), 65:25:10 (E). The control sample was 100% wheat flour (A). The five samples were packaged in black low density polyethylene bags and stored at room temperature until use for analysis and bread production. Baking process The five blends of composite flour were baked into bread using the modified method of (Olaoye, 2006). The wheat flour and composite flour were mixed with 5g salt, 10 g yeast, 7g sugar in 250 ml water followed by manual mixing for 5 min to obtain dough. The dough was kneaded for some minutes. The kneaded dough was transferred into the baking pans greased with plasticized fat and covered with basins. The dough was allowed to ferment for 35 mins at room temperature in the baking pans. The fermented dough was then allowed to undergo proofing for 25mins at relative humidity. The bread samples were cooled to room temperature and used for analysis. Functional properties of wheat, water yam and Figure 1: Flow chart for the production of water yam flour soybean Composite flours Source: (Olaoye, 2006) The method of AOAC (2012) was used to determine the Composite flour preparation bulk density. Weight of 10ml capacity graduated measuring cylinder was gently filled with the sample and the bottom of the cylinder was tapped on the laboratory bench several times until there was no further dimunition. The bulk density was taken as the weight of the sample divided by the volume of sample. The modified method of Abbey and Ibeh (1988) was used to determine the water and oil absorption capacity (WAC and OAC) and swelling power.10g of the flour samples was mixed (in a varl-whirl mixer) with 10ml of distilled water and allowed to stand for 30 minutes at ambient room temperature (28-290C) before being centrifuged at 5, 000 rpm for 30 minutes. Measuring out the volumes of the supernatants was used to find the volumes of the remaining absorbed liquids (water and oil). Multiplication of the respective absorbed volumes by the respective liquid density (mass/volume) was used to get the expression of the WAC and OAC in g liquid/g sample. The method of (Onwuka, 2005) was used. A suspension of 10% of the sample in a test tube was prepared and the aqueous suspension in a boiling water bath, with continuous stirring was heated. The temperature after 30secs gelatinization was visually noticed as the gelatinization temperature was recorded. Pasting properties of wheat, water yam and Soybean Composite flours The flour samples (2.5g) were weighed into a dried empty Figure 2: Flow chart for composite Bread production. canister, and 25ml of distilled water was dispensed into the Source: (Olaoye, 2006) canister containing the sample. The slurry was thoroughly mixed and the canister was well fitted into the Rapid Visco Analyser (RVA) as recommended. The slurry was heated from 50 to 950C with a holding time of 2 min followed by Volume 8 Issue 6, June 2019 www.ijsr.net Licensed Under Creative Commons Attribution CC BY Paper ID: ART20198340 10.21275/ART20198340 185 International Journal of Science and Research (IJSR) ISSN: 2319-7064 ResearchGate Impact Factor (2018): 0.28 | SJIF (2018): 7.426 cooling to 500C with 2 min holding time. Peak, trough, et al., 2011). The density of flour is important as it affects breakdown, final and set back viscosities as well as peak mixing, packaging and transportation. The oil and water time and pasting temperature were read from the pasting absorption capacities increased (p≤0.05) significantly with profile with the aid of thermocline for windows software increased substitution of water yam flour with wheat at connected to a computer (Awulo, 2017).
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