Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making
Abstract The present study evaluated the baking qualities and physicochemical properties of bread produced from wheat flour supplemented with cassava and mung bean flour blends at different levels of inclusion to assess its suitability to be used in bread production. Standard methods were used to ca...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-09-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12060 |
| _version_ | 1797671006221893632 |
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| author | Francis C. Anosike Okwuowulu R. Chinwendu Nwigboji A. Nnaemeka Mofunanya G. Nneka Paul Inyang Chinaka Ikechukwu Onye‐Chinedu C. Blessing Gertrude N. Onyeji Emeka C. Prince‐Osuji |
| author_facet | Francis C. Anosike Okwuowulu R. Chinwendu Nwigboji A. Nnaemeka Mofunanya G. Nneka Paul Inyang Chinaka Ikechukwu Onye‐Chinedu C. Blessing Gertrude N. Onyeji Emeka C. Prince‐Osuji |
| author_sort | Francis C. Anosike |
| collection | DOAJ |
| description | Abstract The present study evaluated the baking qualities and physicochemical properties of bread produced from wheat flour supplemented with cassava and mung bean flour blends at different levels of inclusion to assess its suitability to be used in bread production. Standard methods were used to carry out the baking qualities and physicochemical properties of the flour blends while 20 semitrained panelists were recruited for the sensory evaluation. The result showed that the gluten content of the flour blends ranged from 3.61% to 24.19%. Sample A (90% wheat:5% cassava:5% mung bean) flour blend had the highest gluten content while sample D (60% wheat:20% cassava:20% mung bean) flour blend recorded the lowest value of gluten content. The viscosity of the flour blends was found to decrease significantly (p ≥ 0.05) with an increase in temperature while the functional properties of the flour blends and physical properties of the bread varied among samples. Sample B (80% wheat:5% cassava:5% mung bean) was found to be highest in bulk density, loaf volume, and specific volume with values 0.73 g/mL, 7.86 cm3, and 0.05 cm3/g, respectively, with enhanced baking quality. Results of the chemical composition showed that fiber and protein content increased with an increase in substitution levels. Sample D had the highest value 0.43% and 27.65% while sample E (100% wheat) had the lowest value 0.38% and 12.60% for fiber and protein content respectively. Carbohydrate content decreased with an increase in substitution levels. Sample E had the highest value 48.88% while sample D had the lowest value 25.32%. Values for moisture, ash, fat, crude fiber, and energy content varied among samples and substitution levels. Sensory evaluation of the various attributes rated on 9 points hedonic scale showed a decrease in the mean score as the level of substitution increased. Sample E was rated high in all sensory attributes and was also found to be significantly different (p ≥ 0.05) among samples although in general acceptability sample E was found to be the same as sample A. The result showed that bread made from 90% wheat:5% cassava:5% mung bean flour blend (sample A) compare favorably with bread made from 100% wheat flour (control) but in baking quality sample B was found to be the best. |
| first_indexed | 2024-03-11T21:09:10Z |
| format | Article |
| id | doaj.art-a92f023800a942c69e1fd101ffe869ce |
| institution | Directory Open Access Journal |
| issn | 2770-2081 |
| language | English |
| last_indexed | 2024-03-11T21:09:10Z |
| publishDate | 2023-09-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Bioengineering |
| spelling | doaj.art-a92f023800a942c69e1fd101ffe869ce2023-09-29T08:05:29ZengWileyFood Bioengineering2770-20812023-09-012326427210.1002/fbe2.12060Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread makingFrancis C. Anosike0Okwuowulu R. Chinwendu1Nwigboji A. Nnaemeka2Mofunanya G. Nneka3Paul Inyang4Chinaka Ikechukwu5Onye‐Chinedu C. Blessing6Gertrude N. Onyeji7Emeka C. Prince‐Osuji8Department of Agriculture Alex Ekwueme Federal University Ndufu‐Alike Ikwo Ikwo NigeriaDepartment of Agribusiness and Management Alex Ekwueme Federal University Ndufu‐Alike Ikwo Ikwo NigeriaDepartment of Agriculture Alex Ekwueme Federal University Ndufu‐Alike Ikwo Ikwo NigeriaDepartment of Food Science and Technology Enugu State University of Science and Technology Nsukka NigeriaDepartment of Agriculture Alex Ekwueme Federal University Ndufu‐Alike Ikwo Ikwo NigeriaDepartment of Agriculture Alex Ekwueme Federal University Ndufu‐Alike Ikwo Ikwo NigeriaDepartment of Office and Information Management Ignatius Ajuru University of Education Port Harcourt NigeriaDepartment of Medical Biochemistry Alex Ekwueme Federal University Ndufu‐Alike Ikwo Ikwo NigeriaDepartment of Agriculture Alex Ekwueme Federal University Ndufu‐Alike Ikwo Ikwo NigeriaAbstract The present study evaluated the baking qualities and physicochemical properties of bread produced from wheat flour supplemented with cassava and mung bean flour blends at different levels of inclusion to assess its suitability to be used in bread production. Standard methods were used to carry out the baking qualities and physicochemical properties of the flour blends while 20 semitrained panelists were recruited for the sensory evaluation. The result showed that the gluten content of the flour blends ranged from 3.61% to 24.19%. Sample A (90% wheat:5% cassava:5% mung bean) flour blend had the highest gluten content while sample D (60% wheat:20% cassava:20% mung bean) flour blend recorded the lowest value of gluten content. The viscosity of the flour blends was found to decrease significantly (p ≥ 0.05) with an increase in temperature while the functional properties of the flour blends and physical properties of the bread varied among samples. Sample B (80% wheat:5% cassava:5% mung bean) was found to be highest in bulk density, loaf volume, and specific volume with values 0.73 g/mL, 7.86 cm3, and 0.05 cm3/g, respectively, with enhanced baking quality. Results of the chemical composition showed that fiber and protein content increased with an increase in substitution levels. Sample D had the highest value 0.43% and 27.65% while sample E (100% wheat) had the lowest value 0.38% and 12.60% for fiber and protein content respectively. Carbohydrate content decreased with an increase in substitution levels. Sample E had the highest value 48.88% while sample D had the lowest value 25.32%. Values for moisture, ash, fat, crude fiber, and energy content varied among samples and substitution levels. Sensory evaluation of the various attributes rated on 9 points hedonic scale showed a decrease in the mean score as the level of substitution increased. Sample E was rated high in all sensory attributes and was also found to be significantly different (p ≥ 0.05) among samples although in general acceptability sample E was found to be the same as sample A. The result showed that bread made from 90% wheat:5% cassava:5% mung bean flour blend (sample A) compare favorably with bread made from 100% wheat flour (control) but in baking quality sample B was found to be the best.https://doi.org/10.1002/fbe2.12060cassava flourfunctional propertiesmung bean floursensory evaluationwheat flour |
| spellingShingle | Francis C. Anosike Okwuowulu R. Chinwendu Nwigboji A. Nnaemeka Mofunanya G. Nneka Paul Inyang Chinaka Ikechukwu Onye‐Chinedu C. Blessing Gertrude N. Onyeji Emeka C. Prince‐Osuji Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making Food Bioengineering cassava flour functional properties mung bean flour sensory evaluation wheat flour |
| title | Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making |
| title_full | Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making |
| title_fullStr | Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making |
| title_full_unstemmed | Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making |
| title_short | Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making |
| title_sort | evaluation of baking qualities functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making |
| topic | cassava flour functional properties mung bean flour sensory evaluation wheat flour |
| url | https://doi.org/10.1002/fbe2.12060 |
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