Journal of Current Research in Food Science
2022, Vol. 3, Issue 2, Part A
Quality assessment and sensory acceptability of bread produced from wheat, ground bean and sweet potato flour blends
Author(s): Okoye JI, Egbujie AE and Okechukwu CO
Abstract: The study was undertaken to evaluate the nutrient composition, physical and sensory properties of bread samples produced from wheat, ground bean and sweet potato flour blends. The ground beans and sweet potatoes were prepared into flours and used at varying replacement levels (5-25% and 5-25%) for wheat flour in the production of bread loaves with 100% wheat flour bread as control. The nutrient composition, physical and sensory properties of the bread samples were determined using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the bread samples increased significantly (p<0.05) with increase in the addition of ground bean and sweet potato flours from 7.53-8.03%, 9.06-14.52%, 3.12-4.68%, 3.42-5.15% and 2.41-3.04, respectively, while the carbohydrate and energy contents decreased from 74.46-64.58% and 362.16-358.52 KJ/100 g, respectively. The mineral composition of the bread samples also increased significantly (p<0.05) with increase in substitution of ground bean and sweet potato flours from 76.32-102.33mg/100g (calcium), 86.33-106.76 mg / 100 g (potassium), 43.17-70.79 mg / 100 g (phosphorus), 92.14-112.15 mg / 100 g (magnesium), 1.52-2.05 mg / 100 g (iron) and 2.13-2.98 mg/100 g (zinc), respectively. The thiamine, riboflavin, niacin, ascorbic acid, vitamin A and vitamin E contents of the bread samples increased significantly (p<0.05) with increase in the addition of ground bean and sweet potato flours from 42.17-59.19 mg / 100 g, 62.31-80.69 mg / 100 g, 24.15-47.57 mg/100 g, 12.15-12.15-12.73 mg/100 g, 18.32-47.33 mg / 100 g and 15.31-43.67 mg / 100 g, respectively. The physical properties (loaf volume, loaf height, loaf weight, oven spring and specific loaf volume) of the bread samples decreased significantly (p<0.05) with corresponding increase in the addition of ground bean and sweet potato flours from 310.21-115.41 cm3, 6.82-3.84 cm;410.21-246.31g, 458.15-407.94 cm and 0.76-0.26 cm3/g, respectively. The sensory properties of the samples showed that the control sample (100% wheat flour bread) was the most acceptable to the panelists and also differed significantly (p<0.05) from the composite flour breads in colour, texture, taste and flavour. Although the 100% wheat flour bread (control) had better sensory and physical properties, it had the least values in nutrient contents compared to the composite flour bread loaves. However, the study showed that the nutrient contents of wheat flour breads could be improved by enriching wheat flour with ground bean and sweet potato flours at the levels of 5-25% and 5-25%, respectively in the production of bread loaves.
Pages: 41-49 | Views: 669 | Downloads: 379
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How to cite this article:
Okoye JI, Egbujie AE, Okechukwu CO. Quality assessment and sensory acceptability of bread produced from wheat, ground bean and sweet potato flour blends. J Curr Res Food Sci 2022;3(2):41-49.
