Abstract
Abstract Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it is an underutilized and neglected product. It has a low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics of bread made from wheat and finger millet (FM) composite flours. Wheat flour was blended with FM flour at 10%, 20%, 30% and 40% levels for bread production. Functional properties, pH of composite flours, physical properties and proximate composition of bread were determined. Water and oil holding capacity of flour blends increased from 130.61 to 135.06 and 120.55 to 125.43 g/g, respectively. However, packed and loose bulk density and emulsion stability decreased with inclusion level of FM flour. The pH values of flour blends increased from 5.88 to 6.11. The total color difference of composite bread in terms of crumb and crust increased with the addition of FM flour. Proximate composition of composite bread revealed decrease in moisture and protein contents and increase in ash, fiber, fat contents and carbohydrate at p < 0.05. Incorporation of FM flour decreased the volume and specific volume of bread from 400 to 256.67 mL and 2.69 to 1.81. mL/g, respectively. However, the weight of bread increased from 141.77 to 148.52 g.
Highlights
In recent years, the nutritional modification of food products has gained attraction due to increased consumer’s interest in healthy food (Shandilya & Sharma, 2017)
Bread is poor in protein while rich in carbohydrates, with a high glycemic index, which can lead to obesity and susceptibility to diabetes and biliary-tract cancer (Larsson et al, 2016)
Previous studies conducted by Jensen et al (2015) and Begum et al (2011), where wheat flour was replaced with 30 and 20% cassava flour, produced acceptable composite bread with small difference when compared to 100% wheat flour bread
Summary
The nutritional modification of food products has gained attraction due to increased consumer’s interest in healthy food (Shandilya & Sharma, 2017). Baking industry have a challenge of producing bread with improved nutritional, physicochemical and sensory characteristics due to increased consumer’s demand for high quality and healthy bakery products (Mariotti et al, 2014). Physicochemical properties such as color, specific volume and texture affect the quality of bread which could be influenced by other factors, such as type of flour, additives, and other ingredients (Xiao et al, 2016; Dall’Asta et al, 2013). Researchers and baking industry must optimize bread making technology to enhance the quality, taste, texture, and adding some constituents with reasonable bioactive compounds, nutraceutical and functional characteristics so that formulated bread will be accepted by consumers (Dziki et al, 2014)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
