Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>)
Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the pr...
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| Format: | Article |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/17/3180 |
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| author | Marie Madeleine Nanga Ndjang Julie Mathilde Klang Bilkissou Njapndounke Marius Edith Kouam Foko Jean Roger Dongmo Michael Hermann Kengne Kamdem Jordan Lembe Tonga Edwin Mpho Mmutlane Derek Tantoh Ndinteh Eugenie Kayitesi François Ngoufack Zambou |
| author_facet | Marie Madeleine Nanga Ndjang Julie Mathilde Klang Bilkissou Njapndounke Marius Edith Kouam Foko Jean Roger Dongmo Michael Hermann Kengne Kamdem Jordan Lembe Tonga Edwin Mpho Mmutlane Derek Tantoh Ndinteh Eugenie Kayitesi François Ngoufack Zambou |
| author_sort | Marie Madeleine Nanga Ndjang |
| collection | DOAJ |
| description | Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. Results: It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. Conclusions: The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry. |
| first_indexed | 2024-03-10T23:23:54Z |
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| language | English |
| last_indexed | 2024-03-10T23:23:54Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9ee5abb6045343668b68218d2246387d2023-11-19T08:08:00ZengMDPI AGFoods2304-81582023-08-011217318010.3390/foods12173180Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>)Marie Madeleine Nanga Ndjang0Julie Mathilde Klang1Bilkissou Njapndounke2Marius Edith Kouam Foko3Jean Roger Dongmo4Michael Hermann Kengne Kamdem5Jordan Lembe Tonga6Edwin Mpho Mmutlane7Derek Tantoh Ndinteh8Eugenie Kayitesi9François Ngoufack Zambou10Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, CameroonResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, CameroonLaboratory of Microbiology, Department of Microbiology, Faculty of Science, University of Yaoundé I, Yaoundé P.O. Box 812, CameroonDepartment of Physiological Sciences and Biochemistry, Faculty of Medicine and Pharmaceutical Sciences, University of Dschang, Dschang P.O. Box 67, CameroonResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, CameroonCentre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South AfricaCentre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South AfricaResearch Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South AfricaCentre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South AfricaDepartment of Food and Consumer Science, University of Pretoria, Private Bag 20, Hatfield, Pretoria 0028, South AfricaResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, CameroonBackground: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. Results: It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. Conclusions: The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.https://www.mdpi.com/2304-8158/12/17/3180breadmakingcowpeaI-optimal designpeanutsour cassava starchsoybean |
| spellingShingle | Marie Madeleine Nanga Ndjang Julie Mathilde Klang Bilkissou Njapndounke Marius Edith Kouam Foko Jean Roger Dongmo Michael Hermann Kengne Kamdem Jordan Lembe Tonga Edwin Mpho Mmutlane Derek Tantoh Ndinteh Eugenie Kayitesi François Ngoufack Zambou Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>) Foods breadmaking cowpea I-optimal design peanut sour cassava starch soybean |
| title | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>) |
| title_full | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>) |
| title_fullStr | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>) |
| title_full_unstemmed | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>) |
| title_short | Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>) |
| title_sort | optimization of the processing conditions for the production of a gluten free bread from sour cassava starch i manihot esculenta i and some legumes i arachis hypogaea i i vigna unguiculata i and i glycine max i |
| topic | breadmaking cowpea I-optimal design peanut sour cassava starch soybean |
| url | https://www.mdpi.com/2304-8158/12/17/3180 |
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