Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties
This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in th...
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| Format: | Article |
| Language: | English |
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Sciendo
2021-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2021-0021 |
| _version_ | 1819290437316247552 |
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| author | Karigidi Kayode Olayele Akintimehin Emmanuel Sina Ogunbameru Faith Esther Adetuyi Foluso Olutope |
| author_facet | Karigidi Kayode Olayele Akintimehin Emmanuel Sina Ogunbameru Faith Esther Adetuyi Foluso Olutope |
| author_sort | Karigidi Kayode Olayele |
| collection | DOAJ |
| description | This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in the baking of the wheat bread. The inclusion of CVLP led to significant (p < 0.05) and dose dependent increases in the polyphenol contents and antioxidant properties of the CVLP-substituted bread. Also, there were significant (p < 0.05) increments in the crude fibre, crude ash and many mineral elements of the CVLP-substituted breads. Antinutrient (tannins and oxalate) contents of the wheat bread substituted with 10% CVLP were significantly higher (p < 0.05) than the wheat bread. Consumer acceptability of the substituted breads showed that wheat bread with 5% CVLP inclusion has the best acceptance. Therefore, 5% CVLP inclusion is recommended as a suitable level in the bread making. |
| first_indexed | 2024-12-24T03:22:44Z |
| format | Article |
| id | doaj.art-5130b362513f49d4938f8da4c5d8ca2a |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-12-24T03:22:44Z |
| publishDate | 2021-12-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-5130b362513f49d4938f8da4c5d8ca2a2022-12-21T17:17:27ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2021-12-0125223324210.2478/aucft-2021-0021Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory propertiesKarigidi Kayode Olayele0Akintimehin Emmanuel Sina1Ogunbameru Faith Esther2Adetuyi Foluso Olutope3Department of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo state, NigeriaDepartment of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo state, NigeriaDepartment of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo state, NigeriaDepartment of Chemical Sciences, Biochemistry unit, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo state, NigeriaThis study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in the baking of the wheat bread. The inclusion of CVLP led to significant (p < 0.05) and dose dependent increases in the polyphenol contents and antioxidant properties of the CVLP-substituted bread. Also, there were significant (p < 0.05) increments in the crude fibre, crude ash and many mineral elements of the CVLP-substituted breads. Antinutrient (tannins and oxalate) contents of the wheat bread substituted with 10% CVLP were significantly higher (p < 0.05) than the wheat bread. Consumer acceptability of the substituted breads showed that wheat bread with 5% CVLP inclusion has the best acceptance. Therefore, 5% CVLP inclusion is recommended as a suitable level in the bread making.https://doi.org/10.2478/aucft-2021-0021antioxidantbreadclerodendrum volubilepolyphenolproximatesensory |
| spellingShingle | Karigidi Kayode Olayele Akintimehin Emmanuel Sina Ogunbameru Faith Esther Adetuyi Foluso Olutope Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties Acta Universitatis Cibiniensis. Series E: Food Technology antioxidant bread clerodendrum volubile polyphenol proximate sensory |
| title | Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties |
| title_full | Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties |
| title_fullStr | Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties |
| title_full_unstemmed | Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties |
| title_short | Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties |
| title_sort | use of clerodendrum volubile in wheat bread impact on antioxidant proximate minerals and sensory properties |
| topic | antioxidant bread clerodendrum volubile polyphenol proximate sensory |
| url | https://doi.org/10.2478/aucft-2021-0021 |
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