Submit your papersSubmit Now
For Enquiries: [email protected]
IIARD LogoIIARD

Quality Attributes of Protein Enriched Bread Using Wheat, Rice and Soya bean Flour Blends

Ajiboso, Oreka Meka

Abstract

The proximate composition and sensory properties of bread prepared from wheat, rice and soyabean flours (100:0:0; 90:5:5, 80:10:10; 70:15:15 and 60:20:20) of Wheat: Rice: Soyabean flours ratios were investigated. he means values of triplicate determinations revealed that the carbohydrates contents of all the composites flours were generally higher than other proximate contents. he formulation was observed to affect the proximate composition in different ways such as variation in the composition of proximate in the flour blends. Moisture and ash contents were observed to be higher in sample A than other samples B, C, D and E. Sample C showed higher amount of crude fat than other samples fat crude content; crude protein was observed higher and least in samples E and C respectively. Crude fibre was higher in sample C than other samples while the entire samples A, B, C, D and E showed significant differences at p>0.0 in mean values. However, sample E showed higher energy value than other samples. he results of sensory properties of breads produced from different ratios of composite flours were presented in able 2. he untrained sensory panelists scored ‘like very much’ for sample A for colour, taste, texture and flavor than oher samples B, C, D and E. Samples B, C, D and E were ‘like moderately’ interims of colour, taste and texture, while sample E was scored higher for overall acceptability. It was concluded that addition of soyabean to wheat and rice flour can enhance the acceptability of the composite blends.

References

Abdelghafor RF, Mustafa AL, Ibrahim AMH, Krishnan PG. (2011). Quality of bread from composite flour of sorghum and hard white winter wheat. Adv. J. food sci. Technology. 3(1): 9-15. Ameh, M.O., Gernah, D.I, Igbabu, B.D. (2013): Physico – Chemical and Sensory Evaluation of wheat Bread Supplemented with stabilized undefatted Rice Bran. Food and Nutrition Sciences, 4, 43-48. AOAC (1990). Official Method Of Analysis, 15th Edition, Washington, D.C. Association of Analytical chemistry. P. 1546. Chauchan, G.S, Zuliman, R.R and Eskin, N.A.M (1992). Dough mixing and bread making properties of Quimoa – wheat flour bends. Int. J. Food Sci. Tech., 27: 701 – 705. Dwyer E.O, Hallow GR. (1999). Wheat flour properties and end product quality. The National food Centres, Dusinear, Castle knock Dubin. pp. 69-71. FAO, (2014). Agriculture, Forestry and other land use Emission by Sources and removal by sinks: analysis FAO statistics. Division Working Paper Series, 14/01. UN FAO, Rome Italy. Frank, O., Chassy, M., Ochand.a O., (2003). Genetically Mod. Field food crop and their contribution to the man nutrition and food quality. Trends Food Sci. Technology. 14:191- 209. Islam, T., Chowdhury, A., Islam, M, Islam, S, (2007). Standardization of Bread preparation from soyflour. Int. J. Sustain Crop Prod., 2 (6): 15-20. Juliana, B. O. (1994). Rice In Human Nutrition, Food And Agricultural Organization of the United Nations. Kurashashin N. (2007). Soy product and isoflavine consumption in relation to prostrate cancer in men. Epidemoil Biomarkers Previ. Nwosu, J.N. Ahaotu, I Ayozie, C., Udeozor, L.O. and Ahaotu, N.N (2011). The proximate and functional properties of African yam bean (sphenostylis stenocarpa) seeds as affected by processing. Nigerian Food Journal, 29, 39-48. Osunji, C.M (2008). Importance and use of addictives in bread making. A paper presented at a training workshop on the use of cassava/wheat composite flour and non – bromate additives for making bread and other confectionaries being a paper held at Micheal Okpara University of Agriculture Umudike. Smith, B. D. (1998). The Emergence of Agriculture Scientific American Library, A division of HPHLP. New York, ISBN 0-7167-6030-4. Sauphanar B. and Ratnadass, A (1985). Probisertomologigues. A conservation De’ lignamen cd, ivoire, in L’argronomic Tropicate, 40(3): 61-270. Shittu T.A, Raji A.O, Sanni L.O (2007). Bread from composite Cassava wheat flour in effect of baking time and temperature on physical properties of bread loaf. . 40:280-290. Table 1: Proximate Composition of protein enriched breads produced from wheat, rice and soyabean flour blends Mean ± standard error of the triplicate values in the same row with different superscript are significantly (p > 0.05) different. A = 100% Wheat flour; B = 90% WF: 5% RF: 5% SF; C = 80% WF: 10% RF: 10% SF; D = 70% WF: 15% RF: 15% SF; E = 60% WF: 20% RF: 20% SF. Table 2: Sensory Evaluation of protein enriched breads produced from wheat, rice and soyabean flour blends Mean ± standard error of the triplicate values in the same row with different superscript are significantly (p > 0.05) different. A = 100% Wheat flour; B = 90% WF: 5% RF: 5% SF; C = 80% WF: 10% RF: 10% SF; D = 70% WF: 15% RF: 15% SF; E = 60% WF: 20% RF: 20% SF. PARAMEER A B C D E Dry Matter 8.1 ± 0.3b 8.7 ± 0.3a 8.2 ± 0.1c 8.9 ± 0.3d 8.3 ± 0.6b Moisture 17.9 ± 0.6c 10.3 ± 0.1d 13.9 ± 0.1b 14.2 ± 0.2a 12.7 ± 0.1c Ash 2.1 ± 0.2e 1.1 ± 0.2d 1.3 ± 0.0b 1.2 ± 0.1c 1.4 ± 0.0a Crude Fat 1.2± 0.1cd 5.7 ± 0.3d 11.4 ± 0.0c 6.2 ± 0.0c 9.2 ± 0.2a Crude Protein 9.3 ± 0.2e 9.5 ± 0.3d 3.2 ± 0.03b 13.1 ± 0.1b 19.3 ± 0.0a Crude Fibre 2.0 ± 0.5d 2.7 ± 0.3c 6.7 ± 0.3b 3.7 ± 0.0b 3.5 ± 0.0a Carbohydrates 9.4 ± 0.9a 62.0 ± 0.8a .3±0.b 52.7 ± 1.5c 58.3 ± 3.2bc Energy (kcal/100g) 346.7± 0.1bc 364.4 ± 0.7b 354.6 ± 0.2b 330.6 ± 0.0c 389.2 ± 3.2a PARAMEER A B C D E aste 8.5 ± 0.1a 7.0 ± 0.2b 7.1 ± 0.2b 7.2 ± 0.1b 7.3 ± 0.2b Colour 8.0 ± 0.2a 7.1 ± 0.7b 7.1 ± 0.2b 7.4± 0.2b 7.3 ± 0.8ab exture 8.2 ± 0.6a 7.0 ± 0.2b 7.2 ± 0.2b 7.3 ± 0.2b 7.4 ± 0.3b Flavour 8.5 ± 0.4a 7.0 ± 0.0b 6.7 ± 0.3b 7.2 ± 0.1b 6.8 ± 0.8b Overall acceptability 7.1±0.0 b 7.3±0.1b .2±0.2c 7.4±0.1b 8.±0.0a