Phytonutrients, Minerals, and Organoleptic Properties of Bread Produced from Bicarbonate Pretreated African Yam Bean (Sphenostylis stenocarpa) Seed Coats Flour and Wheat Flour

Abstract

Industrial consumers are facing a pressure on their foreign currency reserves due to the importation of wheat flour for bread manufacturing. The study investigated the phytonutrient composition, mineral composition, and sensory characteristics of bread made from a combination of wheat flour and pre-treated seed coatings derived from African yam bean (Sphenostylis stenocarpa). The bread was prepared by blending African yam bean seed coat with wheat flour in ideal quantities ranging from 21.8 to 78.2g. The bread sample underwent evaluation for its phytonutrient and antioxidant content, including total phenol, ABTS, and total carotenoid. Additionally, the sample was analysed for minerals such as calcium, phosphorus, potassium, zinc, and salt, as well as anti-nutrient components like trypsin inhibitor, oxalate, phytate, and tannin. Descriptive sensory evaluation was carried out on the appearance, texture and odour. Data obtained were analyzed using Analysis of Variance (ANOVA) with the use of Statistical Analysis Software (SAS). The results obtained for the phytonutrients and antioxidants were phenol (0.87 to 3.48 mg/g) ABTS (0.001 to 0.004 Mmol/g), carotenoid (0.52 to 1.04 mg/g). Mineral results were calcium (37.46 to 44.28 ppm), phosphorus (24.16 to 28.89 ppm), potassium (57.44 to 65.04 p pm), zinc (1.50 to 1.66 ppm) and sodium (64.21 to 76.30 ppm). Anti- nutrient factors of Trypsin inhibitor (1.06 to 5.34 %), oxalate (0.01 to 0.17 mg/g), phytate (0.11 to 0.35 mg/g) and tannin (0.21 to 1.39 mg/g). The sensory assessment of the bread indicated that sample 506, which is made from a composite flour derived from the seed coat of African yam beans, met the acceptable standards.