Composite Bread Research Articles

Metabolomic Fingerprints: Seasonal and Farm-Specific Differences in Heterotrigona itama Bee Bread

Stingless bees’ products such as honey and bee bread are beneficial to human health. However, the metabolite composition within the products may differ according to spatial and temporal factors. This study aims to investigate the impact of spatial and temporal factors on the significant metabolite composition present in Heterotrigona itama bee bread collected from different seasons and types of bee farms. Thus, tandem mass spectrometry (LCMS/MS) based metabolomics analysis was used to achieve the said goal, focusing on H. itama bee bread samples, followed by multivariate analysis using the MetaboAnalyst platform. Our findings revealed significant metabolites that set bee bread samples apart. In terms of temporal factors, the analysis highlights specific metabolites exclusive to the wet season, such as flavones and flavonoids. However, in contrast, during the wet season, there are no significant metabolites in herbal farm samples. The results also underscore the significance of phenolic compounds in wet season samples and as vital metabolites distinguishing the groups. This study highlights a total of 24 annotated significant metabolites identified in different bee bread samples, as well as their capacity to differentiate between seasons and bee farms. Notably, these results suggest a wide variety of potential plant families as a source of bee bread. These findings shed light on the impact of seasons and diverse plant families contributing to bee bread composition, which may impact the growing meliponiculture industry greatly.

Observation and Analysis of In Vitro Digestibility of Different Breads Using a Human Gastric Digestion Simulator.

The digestion behavior of a food bolus comprising bread particles in the presence of gastric peristalsis remains poorly understood. This study systematically investigated the effect of bread type on in vitro gastric digestion behavior using a human gastric digestion simulator (GDS) that is capable of quantitatively simulating gastric peristalsis. A food bolus consisting of 60 g of bread (white bread, bagel, German bread, French bread, or croissant), 15 mL of a simulated salivary fluid, and 240 mL of a simulated gastric fluid was used for gastric digestion in vitro using the GDS for 3 h at 37 °C. Direct observation of the gastric digestion behavior in the GDS vessel demonstrated that the structure and composition of breads considerably influenced the physical digestion processes of bread particles. These processes include their fracture, rubbing, disintegration, swelling owing to the penetration of gastric fluid, and release of fat from their surface. Fluorescence microscopy enabled an improved understanding of the variations in the microstructure and major component distribution of the breads during the gastric digestion in vitro. The results showed how the different breads influenced gastric digestibility in vitro through quantitative gastric peristalsis. The GDS can also be applicable to studying gastric digestibility in vitro of other types of bread.

Physical and textural properties and sensory acceptability of wheat bread partially incorporated with unripe non-commercial banana cultivars

Abstract Unripe banana flour (UBF) is recognised as a functional ingredient because of its nutritional pattern. The influence of substituting wheat flour with unripe non-commercial banana (Luvhele and Mabonde) flours on bread’s physical and textural properties and sensory acceptability was evaluated. Wheat flour was replaced with 2.5, 5, 7.5, and 10% of UBF of Luvhele and Mabonde in bread production. Physical properties such as volume, density, weight, colour, and textural characteristics were determined. Furthermore, a sensory evaluation of the bread was performed. The inclusion of UBF of Luvhele and Mabonde cultivars significantly decreased (P ≤ 0.05) the weight, volume, and specific volume of breads, but a higher density of breads was observed. Breads containing 10% UBF had the highest hardness values (9.92, Luvhele, and 9.96 N, Mabonde). However, breads incorporated with UBF of both banana cultivars had lower chewiness, cohesiveness, and springiness than control bread. The control bread had crumbs and crust that were significantly lighter (P ≤ 0.05) than the crumb of composite breads. Sensory evaluation results showed that bread incorporated with up to 7.5% UBF of both banana cultivars was acceptable in terms of aroma, taste, and overall acceptability.

Bee bread boosts probiotic Yoghurt: Unveiling the impact on physiochemical, microbiological, and sensory attributes

This study aimed to investigate the effects of bee bread ratios of 0.5%, 1%, and 2%, respectively on some parameters in probiotic yoghurt production. The bee bread composition contained the elements B, Ca, Fe, K, Mg, Na, P, and Zn. The analysis of sugar composition revealed the presence of fructose, glucose, and sucrose. The organic acid and phenolic substance content were assessed. The following values were obtained: oxalic acid (1.26 mg/g), malic acid (7.79 mg/g), ascorbic acid (0.91 mg/g), citric acid (2.73 mg/g), p-coumaric acid (15.3 µg/g) and kaempferol (5.562.4 µg/g). The study determined the tocopherol content, specifically alpha (7.09 µg/g), beta (0.4 µg/g), gamma (0.77 µg/g), and delta (0.31 µg/g). A total of 55 distinct components were identified while analyzing the volatile and aroma profiles. This study found that the IC50 value of bee bread was 1.414 mg/mL. Bee bread did not affect physicochemical parameters such as pH, acidity, dry matter, ash, milk fat, and water holding capacity (P>0.05) but affected protein and syneresis (P<0.05). The addition of bee bread positively affected Streptococcus thermophilus and Lactobacillus bulgaricus, and Lactobacillus acidophilus LA-5 activity was preserved at around 107 kob/g during storage (P<0.05). Adding bee bread affected the color parameters L*, a*, and b* values (P<0.05). Consumers preferred the group to which 0.5% bee bread was offered following sensory analytical evaluation. The study has demonstrated that adding bee bread during yoghurt production can effectively maintain probiotic activity.

Enhancing Wheat Bread Nutrient Content with Orange Flesh Sweet Potato and Chickpea Flour

Bread is crucial for food security in Ethiopia, tackling protein malnutrition and vitamin A deficiency. To reduce reliance on imported wheat, supplementing wheat flour with local raw materials is essential. Therefore, this study aims to investigates blending ratio of chickpea and OFSP flour with wheat at different baking temperatures to prepare nutritionally enhanced and high-quality bread. The experiment was conducted in a full factorial design with two factors: flour blending ratio (80:10:10, 70:15:15, 60:20:20, 50:20:30 for wheat, chickpea, and OFSP respectively, and a control of 100% wheat flour) and baking temperatures (180°C, 200°C, and 220°C). The study analyzed the proximate composition of flour and bread, including moisture, ash, protein, fat, fiber, carbohydrates, and β-carotene, while also evaluating the bread's physical and organoleptic properties. Data analysis was conducted using SAS software package version 9.4. The proximate composition of bread showed that substituting wheat with chickpea and orange-fleshed sweet potato increased moisture (28.84 to 35.79%), protein (10.85 to 14.59%), fat (0.85 to 2.05%), fiber (1.49 to 1.84%), ash (0.93 to 2.06%), and β-carotene (0 to 8.04 µg/g of bread). However, it decreased carbohydrate (57.66 to 51.81%) and energy content (281.64 to 257.10 Kcal/100g), due to wheat flour high source of carbohydrate and energy. On the contrary, bread loaf weight increased (123.28 to 131.29 g) due to the superior water absorption capacity of chickpea and OFSP flours compared to wheat. However, loaf volume (359.17 to 205.83 cm³) and specific volume (2.91 to 1.58 cm³/g) decreased due to reduced gluten content in wheat flour. As the proportion of chickpea and OFSP flour increased, sensory acceptability ratings on a 7-point scale decreased: color (6.19 to 2.77), texture (5.78 to 2.62), flavor (5.70 to 2.44), and overall acceptability (5.90 to 2.58) of the bread. In conclusion, blending wheat with chickpea and OFSP flour in bread formulations enhances nutritional quality, especially protein and beta-carotene. Utilizing locally underutilized raw materials is a viable alternative for the growing population.

Antihyperglycemic and hypolipidemic effect of yellow-fleshed cassava/wheat flour composite bread in high fat/streptozotocin induced diabetic rats

Antihyperglycemic and hypolipidemic effect of yellow-fleshed cassava/wheat flour composite bread in high fat/streptozotocin induced diabetic rats

Nutritional and Organoleptic Assessment of Composite Bread Containing Processed Conventional Mango and Wild Mango Kernels

Nutritional and Organoleptic Assessment of Composite Bread Containing Processed Conventional Mango and Wild Mango Kernels

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat composite bread were investigated. Compared to controls (12.21-15.33 mg/g), phytate content decreased (p < 0.05) in sourdoughs (higher decline in L19 than J28 sourdoughs). Also, relative to controls, the lactic acid (26.87-48.82 mg/g) and acetic acid (2.62-12.33 mg/g) increased (p < 0.05), while the total dietary fiber (TDF) decreased by 22.73 to 38.83 % and soluble dietary fiber (SDF) increased by 22.29 to 78.02 % in sourdoughs. In bread, phytate content decreased (p < 0.05) from 8.68-11.15 mg/g in controls to 0.95-3.21 mg/g in bread prepared with sourdoughs: greater decline in L19 than J28 sourdoughs with wheat bran and black bean. Compared to controls, SDF increased from 0.78-1.63 to 1.17-2.82 mg/g in breads prepared with sourdoughs: higher increase in J28 than L19 sourdoughs with wheat bran in black bean. Subsequently, specific volume increased, crumb firmness and chewiness reduced, staling rate during storage declined and overall sensory acceptance increased in breads prepared with sourdoughs than controls. Particularly, use of J28 than L19 starters and supplementation of wheat bran in black bean sourdough led to better outcomes. Therefore, sourdough acidification, the additive effect of wheat bran in black bean enhanced TDF in sourdough: this increased enzyme activity and synthesis of metabolites which were responsible for the improved baking quality, sensory acceptance and staling properties of breads prepared with sourdough. In conclusion, the use of carefully selected lactic acid bacteria starters, wheat bran supplementation in black bean flour sourdough improved the baking quality, shelf-life and staling properties of bread.

Improvement of the rate of substitution of wheat by rice in bread making by the use of xanthan gum: Technological and sensory properties

The aim of this study was to explore the possibilities of producing composite breads from blends of rice and wheat flours, with the addition of xanthan gum. The aim is to provide an effective and considerable substitute for wheat in bread making. Six formulations of rice (R) and wheat (B) flour blends were prepared in different proportions: 100%B, 50%R/50%B, 60%R/40%B, 65%R/35%B, 70%R/30%B, 85%R/15%B. The functional and rheological characteristics of the composite breads were evaluated and compared with those of 100% wheat bread, used as a reference. A constant percentage of xanthan gum (0.25%) was added to each mix. Samples containing 50%, 65% and 70% rice flour, in combination with xanthan gum, showed promising results in terms of volume, water loss, color and sensory acceptability. The 50%R/50%B bread gave the best rheological results, with a volume of 1.7933cm3/g, closest to that of the control bread with a specific volume of 3.448cm3/g of wheat; its water loss was 8.9%, lower than that of the control bread (10%); and its color and honeycomb structure were similar to those of wheat. Sensory evaluation revealed that the 50%R/50%B bread was the most appreciated by panellists, achieving an acceptability rate of 80%. This study demonstrates the feasibility of replacing wheat with other cereals, such as rice, using xanthan gum to maintain excellent technological and sensory properties. These results suggest that rice could be appropriately incorporated into wheat flour, up to a substitution rate of 70%.

Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread.

The regular intake of Lycium barbarum (goji berry) is supposed to play an important role in the promotion of human health. Regarding, its incorporation into staple foods, including bread, seems to be effective. However, it requires the evaluation of dough behavior and final product quality. This study investigated the effect of goji berry incorporation at levels of 10, 15, 20, 25, and 30% ww-1 on the textural, physicochemical, and sensory properties of wheat bread. Results indicated a significant enhancement of water absorption and gelatinization temperature in composite flour via the inclusion of goji berry powder (p < 0.05). Using goji berry powder up to 20% ww-1 has shown to obtain the structure able to restore gases through the baking process and provide enhancement in a specific volume at about 10%. Alongside, the hardness of composite bread decreased, and the optimal hardness was observed at formulations containing 20% w/w goji berry powder with a value equal to 1199.95 ± 0.05 g, which is supposed to be induced by the higher specific volume and lower moisture content of bread samples. Moreover, color and sensory perception have been found to be significantly changed by goji berry substitution. Goji berry substitution up to 20% ww-1 is found to be preferred by the consumer, and a drop in overall acceptability was observed at its higher inclusion. The technological characteristic changes induced by goji berry incorporation are induced by its gluten dilution impact. However, the gel-like structure formed by the high fiber content of goji berries compensates for this adverse impact up to 20% w/w substitution level.

Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder.

The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (Curcuma longa L.), ginger (Zingiber officinale), and black cumin (Nigella sativa). A bread formulation was enriched with the individual/combined supplementation (1-3%) of these herbs. Later, the bread was analyzed for nutritional, rheological, textural, and sensorial characteristics. The results revealed that the herbs improved the nutritional composition of bread, especially ash and fiber, as the maximum ash and fiber contents were noticed in T15 (2.0% dried powder of each plant) with values of 1.64 ± 0.04% and 4.63 ± 0.16%, respectively. The results regarding the rheological behavior showed minor variations in the rheological traits and a slight increase in dough development time up to 4.50 ± 0.20 min in T10 from 2.80 ± 0.13 min in T0. The sensorial attributes also indicated their marked suitability as external and internal characteristics were least affected by the addition of the herbs. Although some parameters like the crust and crumb colors were affected by the addition of black cumin, showing values of 6.25 ± 0.52 and 4.44 ± 0.19, respectively, in T15, and aroma characteristics were affected by the addition of ginger, supplementation with a combination of herbs at lower doses mitigated the adverse effects of other herbs. Moreover, shelf-life extension, especially with the addition of turmeric powder, was the hallmark of this research. This study concluded that medicinal herbs can be incorporated into baked products to improve the nutritional and sensorial attributes of functional herbal bread.

Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi

AbstractOf late, the global supply of wheat is increasingly becoming lower and lower due to the continuing Russia–Ukraine war, blockages of major seaports as a result of the war and climate change. Importing countries are hardest hit as prices skyrocket. Millions of people relying on bread as staple food are affected in multiple ways. New methods to prepare composite bread that meets sensory and nutritional needs of consumers are needed to help address the problem. This study modified the standard recipe and developed bread with 20%, 30% and 50% of the wheat flour substituted by puree from NUA 45 biofortified beans. Ascorbic acid was added to improve the functionality of the yeast and the quality of the bread. Testers rated the 20% bean puree bread as the most acceptable. The appearance, flavour and taste imparted by the bean puree and lemon juice were the major sensory attributes for acceptance, accounting for over 65.79% of the variance in the principal component analysis. Although the test bread was slightly denser than the traditional one with 100% wheat flour, the bean puree enhanced the nutritional quality with average proximate values of protein found to be 1.66 ± 0.18, fat 7.42 ± 0.36, carbohydrates 57.19 ± 0.27, iron 2.04 ± 0.03 and zinc 2.25 ± 0.02 per 100 g of sample. The study concludes that puree from beans can be used to replace 20%–30% of wheat flour in bread making. The bread can be an option for people interested in variety, heavier meals and nutrition.

Development of wheat composite bread using barley β-glucan rich flour

The study highlights the potential for enhancing the nutritional value of wheat bread by incorporating β-glucan-enriched flour derived from barley. Initially, the study explores the air separation of barley flour into fractions rich in β-glucans. The procedure significantly increases the β-glucan concentration from 4.5% in barley to 8.0-10.5% in the separated coarse fractions, with yields varying from 33% to 77%. The optimal fraction of β-glucan-rich flour (β-GRF), balancing β-glucan concentration and yield, was chosen for subsequent evaluations. The impact of different levels of β-GRF supplementation (ranging from 0% to 30%) on the dough texture and sensory characteristics of the mixed wheat bread was tested. The addition of β-GRF has a noticeable influence on the rheological properties of the dough, resulting in longer development times and decreased stability compared to control samples. As the concentration of β-GRF increases to 10%, the specific volume generally rises, reaching 3.5 cm³/g, compared to the control bread with a specific volume of 3.2 cm³/g. However, beyond the 10% β-GRF level, the specific volume starts to decrease. Furthermore, β-GRF addition affects sensory and texture aspects, including bread volume, crumb, and crust characteristics. Despite these alterations, the bread remains within acceptable sensory parameters, and the final product, with 3g of β-glucan per 100 g of bread, meets the criteria for a health claim related to cholesterol reduction. This research underscores the potential to create healthier bread options by harnessing the nutritional benefits of dry concentrated β-glucans from barley, offering a promising avenue for improving the nutritional profile of bread products.

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements.

A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer's desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.

Efficacy of freeze-dried carrot pomace powder in improving the quality of wheat bread

The application of carrot pomace powder (CPP) in various foods can ensure the utilization of by-products produced from carrot processing industries as well as improve the nutritional quality of the formulated product. The quality of several composite pieces of bread was assessed using physical, chemical, microbiological, and sensory methods. The crude fibre content (13.09%), ash content (6.71%), water holding capacity (5.93 g/g), water retention capacity (4.67 g/g) and swelling capacity (11.50 mL/g) of CPP were significantly higher (p&lt;0.05) than wheat flour whereas, oil absorption capacity (2.03 mL/ g) and bulk density (0.23 g/mL) of CPP stayed lower than wheat flour. Besides, antioxidant (52.23%), β-carotene (1.17 mg/100 g) and phenolic content (0.48 mg GAE/g) were found more in bread incorporated with 10% CPP than in other formulated breads (5%, 15% and 20%) and control sample (0%). The addition of carrot pomace powder with wheat flour in composite bread enhances better nutritional value and look of the bread by giving it a more appealing hue as well as a better taste and flavor but reduces the specific volume and springiness. The bread containing 10% CPP had a higher overall acceptance, good physical properties with better nutritional quality compared to other formulations and was equivalent to the control sample. These findings support the use of low-cost byproducts like CPP as a useful functional additive for enhancing the nutritional value of composite bread and it can be commercially exploited.

Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health-benefiting properties, and sensory attributes of Nigerian wheat bread.

Consumption of bread can be associated with some health issues, which can be improved by fortifying it with plants that are good sources of nutrients and bioactive compounds. This study investigated the effects of fortifying bread with 3 leafy vegetables on the quality of Nigerian wheat bread. Leave powders of coriander, moringa, and amaranths were added to wheat dough at 0% (control), 1%, 3%, 5%, or 7%, and the blends obtained were used to bake vegetable breads, which were then analyzed for proximate, minerals, total phenolics, antioxidant activity, reducing sugars, glycemic index, and sensory evaluation. Results showed that vegetable fortification significantly increased bread ash (from 0.84% in control up to 1.93% in fortified bread), crude fiber (from 1.68% to 3.29%), and nutritionally important minerals Ca, Mg, P, Fe, and Zn (up to 5.2-fold, 5.1-fold, 18.1-fold, 4.1-fold, and 14.0-fold, respectively); it reduced carbohydrates (from 65.65% down to 43.16%), crude lipids (from 2.25% down to 0.44%), and caloric value (from 1239.65 down to 1125.19 kJ/100 g), with little or no effect on proteins and moisture content. The fortification also improved the bioactive properties of the bread, as evidenced by a considerably higher phenolic content (from 0.40 up to 13.95 mg/100 g GAE) and increased antioxidant activities. There was a significant 1.1-to 3.4-fold decrease in the reducing sugars of composite breads with 5% and 7% vegetable powder, and the selected bread formulation with Moringa 7% lowered the glycemic index of rats by 3.5-fold. Fortification did not generally affect the appearance and taste of the breads but decreased other sensory parameters and overall acceptability; the bread sample enriched with 1% amaranth received the highest general acceptance. In conclusion, fortifying wheat bread with the 3 vegetables improves its nutritional quality and can be recommended as a new pathway for the development of more nutritious and healthy bread.

Phytate degradation in composite wheat/cassava/sorghum bread: Effects of phytase-secreting yeasts and addition of yeast extracts.

Iron deficiency anemia is highly prevalent in developing countries due to the consumption of cereal-based foods rich in phytate that chelates minerals such as iron and zinc making them unavailable for absorption by humans. The aim of the present study was to degrade phytic acid in composite flour (wheat/cassava/sorghum) bread by the addition of phytase-producing yeasts in the baking process to achieve a phytate-to-iron molar ratio <1 and a phytate-to-zinc molar ratio <15, ratios needed to achieve an enhanced absorption by humans. The high-phytase (HP)-producing yeasts were two Saccharomyces cerevisiae (YD80 and BY80) that have been genetically modified by a directed mutagenesis strategy, and Pichia kudriavzevii TY13 isolated from a Tanzanian lactic fermented maize gruel (togwa) and selected as naturally HP yeast. To further improve the phytase production by the yeasts, four different brands of phytase-promoting yeast extracts were added in the baking process. In addition, two yeast varieties were preincubated for 1 h at 30°C to initiate phytase biosynthesis. The phytate content was measured by high-performance ion chromatography (HPIC) and the mineral content by ion chromatography (HPIC). The results showed that all three HP yeasts improved the phytate degradation compared with the composite bread with no added HP yeast. The composite bread with preincubated S. cerevisiae BY80 or P. kudriavzevii TY13 plus Bacto yeast extract resulted in the lowest phytate content (0.08 μmol/g), which means a 99% reduction compared with the phytate content in the composite flour. With added yeast extracts from three of the four yeast extract brands in the baking process, all composite breads had a phytate reduction after 2-h fermentation corresponding to a phytate: iron molar ratio between 1.0 and 0.3 and a phytate: zinc molar ratio <3 suggesting a much-enhanced bioavailability of these minerals.

Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis.

The present study was focused on the replacement of refined wheat flour (RWF) by control (CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of flour/batter/dough (particle size, XRD, pasting, dynamic rheology, farinograph) and bread (physical, textural, digestibility, microbiological and sensory). Prominent variations adhered with sorghum processing, but decreasing patterns occurred for flour-water absorption, dough stability times, storage modulus, peak/final/breakdown viscosities, bread-moisture content, specific volume, porosity, and lightness. Flour's pasting temperature, dough development time, breadbulk density, hardness, gumminess, and bitterness increased. Composite flours mainly had weak nature compared to RWF. The baking loss was lower for 10-30% CS and GS incorporation than RS. Composite bread had higher in-vitro protein and starch digestibility (CS > GS > RS) than RWF. Three days storage life with acceptable quality scores was obtained for bread with CS and GS up to 20% and RS up to 30% incorporation. The online version contains supplementary material available at 10.1007/s13197-023-05810-3.

Utilization of Food Waste for the Development of Composite Bread

The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the growth of the nation. The aim of the present work is to prepare value-added composite flour-mixed bread from waste fruit and vegetables. The composite flour was prepared in four formulations of peel and pomace with wheat flour (PPWF), as PPWF1, PPWF2, PPWF3, and PPWF4. Composite flour was blended with a mix of vegetable and fruit pomace powders and whole wheat flour. Indian gooseberry pomace powder, apple pomace powder, bottle gourd peel powder, and potato peel powder were used with whole wheat flour to make pomace and whole wheat flour compositions such as PPWF1, PPWF2, PPWF3, and PPWF4. Out of these four flours, PPWF3 contained a good amount of fiber 8.16%, crude protein 3.18%, total phenolic content 14.48%, moisture 9.5%, vitamin C 13.64 mg/100 g, and total phenolic compound 14.48 (mg/GAE/g), which are maximum and acceptable range values as compared to the other three composite flours and the control group flour. PPWF3 is used as a partial replacement ratio for wheat flour due to its high phenolic content, vitamin C content, and richness in fibers. This composite flour is used to make bread dough, and two samples, G1 and G2, are made, out of which G2 offers better nutritional, functional, and sensory evaluations in comparison with refined wheat bread, which is taken as a control group. Thus, such utilization of food waste in bread making can generate value from waste and improve the nutritional attributes of bread, which may improve an individual’s health.

Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The cashew nuts were also sorted, cleaned and processed into Flour. The Wheat, sweet potato and cashew nut Flour were proportioned into different samples G1 (100:00:00). Control samples were 100 % wheat flour, G2 (80:10:10), G3 (70:20:10) and G4 (60:30:10) respectively. Bread from these different proportions was formulated. The functional, proximate, physical properties and sensory properties were determined. GENSTAT Statistical Software (version 17.0) was used for data analyses. The Data obtained showed the following ranges for Bulk density (0.83-0.84 g/ml), water absorption capacity (3.65-5.78 g/g), oil absorption capacity (1.73-2.76 g/g), swelling index (7.22-7.94) and pH (5.95-6.00). Proximate compositions of the Bread showed the following ranges for moisture (30.14-34.68 %), protein (7.89-13.03 %), fat (8.82-952 %), fibre (1.23-4.34 %), ash (0.56-2.02 %) and carbohydrates (38.86-51.37 %). The physical properties of the Bread ranged from 210.60-247.50 g, 1.27-2.40 mm, 328.70-440 cm3 and 1.33-2.10 for loaf weight, oven spring, loaf volume and specific volume, respectively. Sensory evaluation findings indicated that up to 30 % substitution of sweet potato flour and 10 % cashew nut flour for wheat flour was acceptable in bread formulation.