Physico-Chemical and Sensory Qualities of Functional Bread Produced from Wholemeal Wheat and Unripe Plantain Composite Flours

Abstract

Unripe plantain flour was incorporated into whole meal wheat flour at 10, 20, 30, 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition, physical and organoleptic qualities of bread samples produced from the composite flours. A control (100% wholemeal wheat flour) was used for comparison. Water absorption capacity and swelling capacity of the flour increased while the bulk density and oil absorption capacity decreased with increasing levels of unripe plantain flour substitution. The protein, fat and crude fibre contents of the composite breads decreased with increasing levels of unripe plantain flour substitution ranging from 12.88%, 3.45% and 2.75% in whole meal wheat bread to 6.53%, 2.24% and 2.17% in 50% unripe plantain flour substituted bread, respectively. Conversely, the moisture, ash and carbohydrate contents increased with increasing levels of unripe plantain flour substitution ranging from 27.76%, 1.92% and 51.24% in wholemeal wheat bread to 32.14%, 2.16% and 54.76% in 50% unripe plantain flour substituted bread, respectively. The caloric value decreased with unripe plantain flour addition. Ca, Na and Zn contents decreased from 129.92mg/100g, 253.43mg/100g and 1.98mg/100g in the wholemeal wheat bread to 98.40mg/100g, 218.62mg/100g and 1.61mg/100g in 50% unripe plantain flour substituted bread, respectively. Conversely, K, Mg and Fe contents increased from 391.13mg/100g, 133.91mg/100g and 4.08mg/100g in wholemeal wheat bread to 482.17mg/100g, 161.39mg/100g and 5.63mg/100g in 50% unripe plantain flour substituted bread, respectively. The loaf volume, specific volume and loaf height decreased while the loaf weight increased with increasing levels of unripe plantain flour substitution. Substitution of wholemeal wheat flour with unripe plantain flour upto a level of 20% had no significant (p>0.05) effect on the crust colour, crumb texture and overall acceptability of the bread samples. The panelists gave lower scores for bread samples produced from 30 - 50% unripe plantain flour substitution levels.