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Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours

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Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours Asian Food Science Journal 10(3): 1-8, 2019; Article no.AFSJ.50240 ISSN: 2581-7752 Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours P. O. Ochelle1*, J. K. Ikya1, C. O. Ameh1 and S. T. Gbaa2 1Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria. 2Center for Food Technology and Research, Benue State University, Makurdi, Nigeria. Authors’ contributions This work was carried out in collaboration among all authors. Author POO designed the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. Authors JKI and COA managed the analyses of the study. Author STG managed the literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AFSJ/2019/v10i330048 Editor(s): (1) Dr. Vijaya Khader, Professor, Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, India. Reviewers: (1) Patrícia Matos Scheuer, Santa Catarina Federal Institute, Brazil. (2) Ahmed Emam, High Pharaohs Institute of Tourism and Hotels, Egypt. Complete Peer review History: http://www.sdiarticle3.com/review-history/50240 Received 13 May 2019 Accepted 22 July 2019 Original Research Article Published 25 July 2019 ABSTRACT The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. 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 moisture, crude protein, fiber and ash increased (p≤0.05) significantly while the carbohydrate and fat content decreased (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-25% for water yam flour at constant 10% soybean level. The result of the physical properties showed that there was a significant difference in all the physical parameters except loaf weight which didn’t increased (p≥0.05) significantly with increased addition of water yam flour at constant soybean level. The result of the sensory analysis showed there were significant differences in all the sensory scores. However, consumers preferred the bread from the composite flours of 20% substitution for both water yam and soybean flours. _____________________________________________________________________________________________________ *Corresponding author: Email: [email protected]; Ochelle et al.; AFSJ, 10(3): 1-8, 2019; Article no.AFSJ.50240 Keywords: Wheat; water yam and soybean flours; proximate; physical and sensory attributes. 1. INTRODUCTION for the production of water yam is shown in Fig. 1. Bread is a fermented confectionary product produced mainly from wheat flour, water, yeast 2.1.2 Soybean flour preparation and salt by a series of processes involving Soybean flour was prepared according to the mixing, kneading, proofing, shaping and baking method described by 6. Bolarinwa et al. [6] as [1]. Due to high cost of wheat which increases shown in Fig. 2. the cost of bread, composite flours are recommended for bread production [2]. 2.1.3 Blend formulation of wheat, water yam Composite flour technology refers to the and soybean flours process of mixing various flours from tubers with cereals or legumes with or without the addition of Five flour blends, each containing wheat, water wheat flour in proper proportions to make use of yam and soybean flours were prepared by mixing local cultivated crops to produce high quality food flours in the proportion of 80:10:10 (B), 75:15;10 products [3]. Water yam (Discorea alata) is a (C), 70:20:10 (D),65:25:10 (E). The control food crop with potential for partial replacement of sample was 100% wheat flour (A). The five wheat in bread making. Water yam flour can samples were packaged in black low density serve as a source of energy and nutrients polyethylene bags and stored at room (carbohydrates, beta-carotene and minerals) and temperature until use for analyses and bread can increase dietary fiber in processed food production. products. Addition of various proportions of water yam flour to wheat flour can enhance it’s 2.1.4 Baking process nutritive values in terms of fiber and bioactive compounds such as resistant starches, The five blends of composite flour were baked dioscorine, diosgenin and a water soluble into bread using the modified method of [2]. The polysaccharides [4]. Lee et al. [5] reported that wheat flour and composite flour were mixed with soybean is an important source of proteins 5 g salt, 10 g yeast, 7 g sugar in 250 ml water (40%), lipids (20%), minerals (5%), and B followed by manual mixing for 5 min to obtain a vitamins for human nutrition. Apart from being an dough. The dough was kneaded for some excellent source of cheap proteins, it also minutes. The kneaded dough was transferred contains all essential fatty acids, magnesium, into the baking pans greased with plasticized fat lecithin, riboflavin, thiamine, fiber and folic acid and covered with basins. The dough was allowed [6]. The aim of this study was to determine the to ferment for 35 mins at room temperature in the physicochemical and sensory properties of bread baking pans. The fermented dough was then from wheat, water yam and soybean composite allowed to undergo proofing for 25 mins at flours. relative humidity. The bread were cooled to room temperature and used for analysis. 2. MATERIALS AND METHODS 2.2 Determination of the Proximate Composition of the Composite Bread 2.1 Source of Materials and Equipments from Wheat, Water Yam and Soybean Water yam (Dioscorea alata) was obtained from Composite Flours a farmer in Oju Local Government Area of Benue 2.2.1 Moisture determination State, Nigeria. Wheat flour, sugar, salt, margarine and dried yeast were procured from Moisture content was determined using the air Wurukum market, Makurdi, Nigeria. oven dry method (7). A clean dish with a lid was dried in an oven (GENLAB, England B6S, serial 2.1.1 Water yam flour preparation no: 85K054) at 100ºC for 30min. It was cooled in desiccators and weighed. Two [2] grams of Water yam (Dioscorea alata) was prepared sample was then weighed into the dish. The dish according to the modified method of [2]. The with its content was then put in the oven at Dioscorea alata flour was stored separately from 105ºC and dried to a fairly constant weight. The the wheat flour in a tightly covered plastic jars to loss in weight from the original sample (before prevent moisture re-absorption. The flow chart heating) was reported as percentage moisture. 2 Ochelle et al.; AFSJ, 10(3): 1-8, 2019; Article no.AFSJ.50240 % = The solvent was recovered and the flask (containing oil and solvent mixture) was () 100 (1) () transferred into a hot air oven (GENLAB, England B6S, serial no: 85K054) at 105ºC for 1 h to remove the residual moisture and to evaporate Where: W1 = weight of dish, W2 = weight of dish + the solvent. It was later transferred into sample before drying, W3 = weight of dish + sample after drying. desiccator to cool for 15 min before weighing. Percentage fat content was calculated as: 2.2.2 Crude protein determination % = 100 (3) The Kjeldahl method as described by AOAC [7] was used to determine the percentage crude protein. Two (2) grams of sample was weighed 2.2.4 Crude fibre determination into a Kjeldahl digestion flask using a digital weighing balance (3000g x 0.01g 6.6LB). A The method described by AOAC [7] was used for catalyst mixture weighing 0.88g (96% anhydrous fibre determination. Two (2) grams of the sample sodium sulphate, 3.5% copper sulphate and was extracted using Diethyl ether. This was 0.5% selenium dioxide) was added. digested and filtered through the california Concentrated sulphuric acid (7 ml) was added Buchner system. The resulting residue was dried and swirled to mix content. The Kjeldahl flask at 130 ± 2ºC for 2 h, cooled in a dessicator and was heated gently in an inclined position in the weighed. The residue was then transferred in to fume chamber until no particles of the sample a muffle furnace (Shanghai box type resistance was adhered to the side of flask. The solution furnace, No.:SX2-4-10N) and ignited at 550ºC for was heated more strongly to make the liquid boil 30 min, cooled and weighed. The with intermittent shaking of the flask until clear percentagecrude fibre content was calculated as: solution was obtained. The solution was allowed to cool and diluted to 25 ml with distilled water in % = a volumetric flask. Ten (10) ml of diluted digest × 100 (4) was transferred into a steam distillation apparatus. The digest was made alkaline with 8ml of 40% NaOH. To the receiving flask, 5ml of 2.2.5 Ash determination 2% boric acid solution was added and 3 drops of mixed indicator was dropped. The distillation The AOAC [7] method for determining ash apparatus was connected to the receiving flask content was used. Two (2) gram of sample was with the delivery tube dipped into the 100 ml weighed into an ashing dish which had been pre- conical flask and titrated with 0.01 HCl. A blank heated, cooled in a desiccator and weighed soon titration was done [8]. The percentage nitrogen after reaching room temperature. The crucible was calculated from the formula: and content was then heated in a muffle furnace at 550ºC for 6-7 h. The dish was cooled in a ()×.×× % = (2) desiccator and weighed soon after reaching room temperature. The total ash was calculated Where, as percentageof the original sample weight. () S = sample titre, B = Blank titre, S - B = % ℎ = 100 (5) Corrected titre, D = Diluted factor % Crude () Protein = % Nitrogenx 6.25 (correction factor).
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