Abstract
Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepared from Parkia flour was 47.21%. However, wheat bread was 1.47% and Parkia bread 18.52% to 22.28% baked of (200℃ at 45 min) with 2.16% wheat bread and 31.74% to 35.05% Parkia bread baked of (130℃ at 90 min). Supplementation of wheat flour with Parkia flour 0 - 40% increased the crude protein content significantly (p < 0.05) from (7.89% - 15.68%), ash from (0.91% - 2.54%) and crude fiber (1.41% - 4.97%). Color of the bread treatments was remarkably affected by addition of different levels of Parkia flour. Therefore, Parkia flour could be added to wheat flour up to 15% without any observed detrimental effect on bread sensory properties. Sensory evaluation results indicated that bread with 5% to15% Parkia flour were rated the most acceptable and there was no significant difference in terms of acceptability compared to the control. This could be used to improve the nutritional quality of bread especially in developing countries were malnutrition is prevalent.
Highlights
Derivatization of nutrients and formation of cross linkages during food processing, make the food inaccessible to digestion or/and metabolism
The observed formation in Resistant starch (RS) may be explained by the relatively slow cooling after gelatinization, starch molecules became less energy active and starch molecules of appropriate sizes rearranged to form orderly crystalline precipitation, which made starch paste retrograde into a gel, as soaking time prolonged, the bundle structure formed between starch chains by hydrogen bonding may dissociate, which is not conducive for the formation of RS but rather favors the formation of slow digestible starch (SDS)
The investigation shows that there was significant improvement in the bread resistant starch content and nutritional quality on addition of Parkia flour. This was evident in the significant increase of 18.52 - 22.28 (200°C at 45 min) with 31.74 - 35.05 (130°C at 90 min) in the resistant starch content of fortified bread samples
Summary
Derivatization of nutrients and formation of cross linkages during food processing, make the food inaccessible to digestion or/and metabolism. Attempts to modify RS intake in a mixed diet should focus on optimizing the RS content of bread. According to in vitro determinations, common flour based breads contain limited quantities of RS, i.e. below 2% (starch basis) [7,8]. It is a cereal product that is naturally low in protein and nutritionally not a balanced diet because it is low in lysine, an essential amino acid [12]. Fortification of wheat flour with high protein materials from plant sources to increase protein and improve the essential amino acid balance of the resultant braved product such as bread has been recognized [12,13].
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