RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 6 2024
DOI: 10.56201/rjfsqc.v10.no6.2024.pg98.110


Production and Quality Assessment of Whole-Wheat Bread Substituted with Peanut Peel

AMADI, Allbright Ovuchimeru, OBINNA-ECHEM, Patience Chisa and EGBULEFU, Delight Chidera


Abstract


This study evaluated the quality of whole wheat bread substituted with peanut peel flour. The whole-wheat flour was supplemented with peanut flour at a ratio of 97.5:2.5 (sample B), 95:5 (sample C), 92.5:7.5 (sample D), 90:10 (sample E), while 100% whole wheat flour served as the control and was tagged sample A. Functional properties analysis was carried out on the flours, while antioxidant, proximate, sensory analysis and physical properties was carried out on the bread produced from the flours. Functional properties of the flour samples ranged from 1.16-1.49g/g, 1.44-1.64g/g, 0.45-0.51g/ml, 5.19-7.81%, and 42.07-44.35%, for water absorption capacity, oil absorption capacity, bulk density, solubility, and swelling index, respectively. Inclusion of peanut peel flour increased the functional properties of whole wheat flour. Antioxidant properties of the bread samples ranged from 11.18-15.93 mg/kg, 4.24- 11.41%, and 0.21-0.33 mg/100g, for tannin, flavonoid, and total phenol contents, respectively. The antioxidant properties showed significant differences (p<0.05) with higher peanut flour incorporation compared to the control. Proximate composition of the bread samples ranged from 22.07-29.54%, 1.75-1.99%, 0.80-2.49%, 8.76-10.11%, 4.39-9.75%, and 46.22-58.60%, for moisture, ash, fat, crude protein, crude fibre, and carbohydrate contents, respectively. Inclusion of peanut peel flour significantly (p<0.05) improved the ash, fat, crude protein and crude fibre content, while carbohydrate content reduced. Sensory properties of the bread samples were determined using 9-point hedonic scale, and ranged from 7.10-7.80, 7.30-8.10, 6.90-7.50, 6.40-6.80, 6.10-6.30, and 6.76-7.10, for crust color, crumb color, aroma, texture, taste and overall acceptability, respectively. There was no significant difference (p>0.05) amongst samples in the overall acceptability as well as the physical properties of the bread samples which ranged from 153.06-1


keywords:

Whole-wheat bread, peanut peel, food waste, antioxidant properties


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