Production and Evaluation of the Physicochemical, Functional and Sensory Properties of alkubus (steam bread) Produced from the Blends of Two Local Wheat Varieties (Atilla gan Atilla and Seri-M82) and Cowpea Flour Supplements

Abstract

The quality of the two local wheat varieties (atilla gan atilla, seri-m82) and cowpea composite based alkubus (steam bread) were evaluated. Formulations of 100%, 95%, 90% and 85% were substituted with 5%, 10% and 15% levels of cowpea that yielded 8 experimental groups with 100% control sample of alkubus. Commercial wheat flour sample were employed for alkubus production. The proximate composition, bulk density, water absorption capacity, swelling power, solubility, gluten index, microbial count and acceptability of the alkubus were determined using standard methods of analysis. Bulk density ranged from 0.50 to 0.78 g/cm3 and 0.69 to 0.76 g/cm3 , Water absorption from 56.80 to 59.20% and 50.78 to 69.56% increased with addition of cowpea flour. Swelling power decreased with increase in the solubility of the flour. Alkubus supplemented with cowpea had an increased in protein (10.77 to 13.22%, 9.05 to 10.45%), crude fats (4.21 to 4.61%, 4.09 to 4.51%), ash (2.03 to 2.11%, 1.79 to 2.33%), crude fibre (1.01 to 1.51%, 0.92 to 1.24%) and energy (232 to 256kcal, 236 to 258kcal) which increased with the level of substitution. While moisture decreased with the level of substitutions respectively. Level of acceptability showed that all the alkubus products were acceptable in terms of colour, aroma, taste, flavor and texture when compared with the control at 100%. Alkubus produced from the blends of two local wheat cultivars and cowpea increased the protein content that can satisfy the dietary requirement of human.