IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 11 NO. 1 2025
DOI: 10.56201/rjfsqc.vol.11.no1.2025.pg76.93

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Quality Evaluation of Sourdough Bread Produced Using Wheat (Triticum aestivum), Orange-Fleshed Sweet Potato (Ipomoea batata L.) and Soybean (Glycine max L.) Composite Flour

DEEBOM, Maureen Dumlebabari, ObinnaEchem P C, Barber, LI, Emelike, NJT

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Abstract

Sourdough bread fermented with Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae was produced from a combination of three flours (wheat, orange flesh potato and soybean). The flour used in the investigation was assessed for functional and proximate composition while the sourdough bread was evaluated for nutritional composition, physical properties and glycemic index. Bread leavened with commercial yeast (Saccharomyces cerevisiae) served as control. The flour samples possessed good functional and proximate properties. Bulk density, water/oil absorption capacity and swelling index ranged from 0.54 – 0.77 g/cm3, 2.42-3.79%, 1.32-1.42% and 1.36-2.44%, respectively, for wheat, orange flesh potato and soybean. Moisture content varied from 4.48 – 12.22%, protein (6.56 – 38.83%), fat (1.45- 20.16%), Ash (1.57-3.03%), fiber (2.00-3.55%) and carbohydrate (25.95-82.56%). Lactobacillaceae significantly (p < 0.05) improved the nutritional indices of the sourdough bread samples with increase in protein (14.46%), fat (8.96%), fiber (5.03%) and Ash (1.71%) against 8.45, 4.16, 1.88 and 1.07%, respectively, for protein, fat, fiber and ash content recorded for the control (bread leavened with yeast). The benefits of sourdough-fermented bread on glycemic index showed estimated glycemic value of 58.04% against 76.93% recorded for control sample. Shelf life improved to 9 days while control sample remained at 5 days. Sourdough fermentation is a valuable natural alteration for increasing the quality of bread. Combination of wheat, orange flesh potato and soybean in sourdough bread production will be of great importance in the preparation of bread that does not require high gluten and glycemic content.

keywords:

Functional, nutritional, glycemic, sourdough bread, Lactobacillus, yeast

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