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VOL. 8, ISSUE 2 (2023)
Development and quality evaluation of high-fibre bread bars from whole wheat and African breadfruit (Treculia africana) seed flour blends
Authors
Effiong Glory Edet, Edima-Nyah Anne Peter
Abstract
African breadfruit, an
indigenous edible seed and wheat were processed separately into whole flours,
for development of bread bars. Whole wheat and African breadfruit flours were
blended in the ratio of 100:0 = A, 95:5 = B, 90:10 = C, 85:15 = D, 80:20 = E,
75:25 = F and 0:100 = G respectively. Functional properties of the flour blends
were evaluated. Proximate composition, physical properties, Anti-nutrient
content and sensory qualities of the bread bars were also determined. Water
absorption capacity, oil absorption capacity, swelling capacity, foam capacity,
foam stability and bulk density decreased significantly (p<0.05) from 6.80 –
4.00 g/cm3, 7.70 – 5.50 g/cm3, 30.00 – 20.00 %, 29.63 –
18.09 %, 83.33 – 50.00 % and 1.07 – 0.81 g/cm3 respectively, while
gelatinization temperature (78.00 – 86.00 oC) and solubility (14.47
– 19.82 %) increased significantly (p<0.05) with increase in African
breadfruit seed flour inclusion. Loaf volume (54.23 – 21.78 g/cm3),
specific volume (1.56 – 0.72 cm3/g), loaf height (3.61 – 1.80 mm)
decreased, while loaf density (0.63 – 1.15 kg/m3) increased with
increase supplementation of African breadfruit seed in the formulation. Bread
colour varied from 35.30 – 52.58 in lightness (L*), 12.52 – 15.46 in redness
(a*), 16.21 – 22.62 in yellow (b*), 20.75 – 27.12 in chrome (c*) and 51. –
78.71 in Hue angle (ho). Protein (11.60 – 15.15 %), fat (7.83 – 9.81
%), fibre (2.82 – 4.13 %), ash (3.37 – 4.93 %) increased, while carbohydrate
(65.97 – 74.37 %) decreased with increasing supplementation of African
breadfruit in the bread bars. Soluble dietary fibre decreased significantly
(p<0.05) from 4.05 to 7.56 %, while insoluble and total dietary fibre
increased from 10.62 – 16.20 and 18.18 – 21.45 respectively, with African
breadfruit increase. Anti-nutrient content evaluated had values within the
acceptable limit for human consumption. Sensory analysis showed that,
acceptable bread bars could be developed from 90% wheat and 10% African
breadfruit seed flour. Processing of this nutritious seeds and use of its flour
to.
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Pages:48-55
How to cite this article:
Effiong Glory Edet, Edima-Nyah Anne Peter "Development and quality evaluation of high-fibre bread bars from whole wheat and African breadfruit (<i>Treculia africana</i>) seed flour blends". International Journal of Food Science and Nutrition, Vol 8, Issue 2, 2023, Pages 48-55
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