Wheat Blends Research Articles

Development and Quality Evaluation of Cookies from Lima Bean and Emmer Wheat

The increasing interest in nutritious and functional foods has led to the investigation of alternative grains with enhanced health benefits. This research centres on developing highly nutritious cookies using lima bean (Phaseolus lunatus) and emmer wheat (Triticum dicoccon Schrank). These grains are cultivated for their outstanding nutritional qualities, such as high protein, essential minerals and bioactive compounds, making them ideal for creating health-promoting food products. The physical properties and chemical composition of lima bean and emmer wheat seeds were investigated. Five distinct trials with varying blends of lima bean and emmer wheat were carried out, with proportions of emmer wheat to lima bean being 50:50 (T1), 60:40 (T2), 70:30 (T3), 80:20 (T4) and 90:10 (T5). The physical and sensory analysis of the all developed cookies was performed and sample T3 was selected for physical and chemical analysis among all the samples after sensory analysis. Analytical methods were used to evaluate the nutrient composition, including protein, fiber and mineral content. Storage study of 60 days developed cookies also evaluated. It was found that the cookies gained moisture and lost fat, protein, fibre and energy over the storage period, with carbohydrate content showing minor fluctuations. The data obtained in the present investigation are sufficient to conclude that lima bean is an effective substitute for wheat flour in cookies preparation. The cookies prepared using lima bean were found to be acceptable in terms of quality characteristics. This substitution increased the protein content of the cookies. The cookies made with a 30% replacement of wheat flour with lima bean flour were the most acceptable.

Optimizing Cookie Formulation Using a Composite Flour Blend of Soybean, Beetroot, and Wheat: Effects on Physicochemical and Phytonutrient Characteristics

This study aimed to optimize cookie formulation using a composite flour blend of soybean (SF), beetroot (BF), and wheat (WF). Four blends were formulated: 50% WF:45% SF:5% BF (T1), 50% WF:35% SF:15% BF (T2), 50% WF:25% SF:25% BF (T3), and 100% WF (Control) (T4) for cookie preparation. The inclusion of SF and BF had significant effects on the physical, chemical, and phytonutrient attributes of the cookies. Results showed an increase in diameter and height with the addition of beetroot and soy flour. T2 had the highest weight (9.57g), diameter (5.42cm), and spread ratio (6.46) among the blends, while T3 had the highest total color difference. T1 cookies had higher levels of protein, crude fiber, total phenolic content, and total antioxidant activity compared to the control. Statistical analysis indicated that the sensory characteristics of the cookies were not significantly affected by the addition of soy and beetroot flours. This study suggests that composite flour cookies enriched with nutritional and antioxidant properties can be developed by incorporating varying levels of beetroot and soy flour alongside wheat flour.

Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder

Biscuit is a type of confectionery popular among all age groups and able to change to become a complete food with necessary nutrients. Pumpkin is a nutritious vegetable that has high post-harvest losses in Sri Lanka. The aim of this research was to analyze the composition of pumpkin powder and evaluate the physical and sensory properties of biscuits made from blended wheat flour and pumpkin powder. Analyses revealed that moisture, protein, fat, ash, crude fiber, and carbohydrate content of pumpkin powder were 8.5%, 5.2%, 1.2%, 3.4%, 4% and 77.7% respectively. Biscuits were made by replacing wheat flour with pumpkin powder at different levels as 0, 5, 10, 20, 30, and 40% (w/w) in the standard formulation. When the percentage of pumpkin powder increased from 10 to 40%, the thickness of biscuits decreased significantly compared to control (0%) There was a significant increment in the spread ratio of biscuits between 10 and 40% levels of pumpkin powder when compared with the control. While 10 to 40% replacement levels of pumpkin powder resulted in significant increase in biscuit hardness, it decreased moisture content significantly compared to control. The color of the biscuits was assessed in terms of lightness, redness, and yellowness. When increasing the pumpkin powder percentage in biscuit, lightness reduced, while redness and yellowness increased gradually. Consumer acceptability test on sensory attributes indicated 5% (w/w) level of pumpkin powder was the most preferred replacement level. The study concludes that pumpkin powder has the potential to be used in biscuit applications.

Evaluation of the nutritional and chemical composition of crackers developed from blends of wheat, unripe plantain, and mushroom flour

Crackers are considered a healthier substitute for other types of biscuits that are more calorie-dense. Novel ingredients are therefore being searched for in the formulation of crackers. This study evaluated crackers' nutritional and chemical composition from blends of wheat, unripe plantain, and mushroom flours. Compared to wheat flour, the functional properties of the blends showed high water absorption capacity (WAC), and bulk density, while swelling capacity was not significantly affected. The moisture (4.98–8.51 %), protein (10.47–21.31 %), fat (7.17–11.46 %), fiber (0.20–0.60 %), and ash (1.61–3.47 %), contents of the composite crackers were higher, while carbohydrate content (51.81–72.07 %) was lower than the control. The soluble and insoluble dietary fiber increased from 5.13 % to 9.00 %, and 3.49 % to 7.08 % respectively. K and Na were the principal minerals in the crackers based on the mineral analysis results, which increased upon 10 % replacement of mushroom flour. The oxalate and phytate contents of the crackers ranged between 0.05–0.07 mg/g and 7.78–14.98 mg/g respectively. The crackers with 10 % replacement of mushroom flour were accepted by panelists. The study revealed the feasibility of cracker production with enhanced nutritional composition using wheat, unripe plantain, and mushroom flour blends.

Nutritional and Sensory Properties of Cookies Produced from Flour Blends of African Walnut (Tetracarpidium Conophorum), Justicia Carnea and Wheat

This study aims to evaluate the nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat.

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls

The retention of bioactive compounds in the blend of wheat and rye flours and 4% roasted buckwheat hulls, dough before and after fermentation, and obtained bread were determined. In parallel, the content of Maillard reaction products (MRPs) and antioxidant capacity (AC) during technological steps of bread production were studied. The dough formation and fermentation process increased the content of phenolic acids and flavonoids and reduced the content of tocopherols, and no changes in glutathione as compared to the blend were noted. Moreover, the increased level of available lysine and AC were observed after dough fermentation. The baking process resulted in further increased phenolic acids, and flavonoids and decreased the tocopherols and glutathione contents. The bread was characterized by the highest values of parameters related to MRPs, such as the content of fluorescent intermediary compounds and final browning index compared to other analyzed steps.

Penataan Penjadwalan Preventive Maintenance Semua Mesin Milling Wheat Menggunakan Metode TPM (Total Productive Maintenance)

PT X is a factory that processes wheat into flour with roll mill as the main equipment. The wheat used is a blend of Indian wheat and Australian wheat. Indian wheat has a hard texture that can cause the roll grinding to become damaged or dull, increased working amperes,bearing jams, broken belts and motor overload which causes downtime. When a machine or component breaks down, the production process in the company will be disrupted and may come to a halt, so the target is not achieved and endangers to the company. To keep production machines and equipment working, maintenance processes are carried out properly and regularly. Additionally, the company can implement preventive maintenance steps to prevent and reduce machine downtime. Preventive maintenance is a planned maintenance strategy to prevent potential breakdowns. To reduce the high machine downtime, preventive maintenance is solution . The method chosen in this research is Total productive Maintenance. Based on research results, the overall equipment effectiveness (OEE) values were 85.8% in January, 87.18% in May, 86.69% in June, 85.25% in November, and 85.51% in December. The OEE values that did not meet the standard occurred in February (81.92%), March (81.34%), April (84.73%), July (83.77%), August (79.03%), September (77.05%), and October (81.72%). The biggest factor that causing losses of overall equipment effectiveness is caused by the high value of the six big losses, particularly the reduced speed losses, which stand at 9%.

Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat

Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat

Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity

The potential biopreservative role of a Type III sourdough (tIII-SD), produced by starter cultures of Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum ATCC 8014, was assessed for its antifungal activity in baking applications. Fermentation was carried out using different substrates to enhance the production of antifungal metabolites for 24 and 48 h. The tIII-SD samples were analyzed in relation to pH, total titratable acidity (TTA) and the production of organic acids. The water/salt-soluble extract of the tIII-SD was evaluated in relation to the inhibition potential against key fungi that contaminate bakery products including Penicillium roqueforti, Penicillium chrysogenum and Aspergillus niger. Finally, breads with 10 % of the tIII-SD were prepared and the fungi contamination was evaluated throughout the shelf life period. The lowest pH value in sourdough was obtained from 48-hour fermentation by L. plantarum. The saline extracts exhibited varying degrees of inhibition in the in vitro test; however, the greatest enhancement of this effect was obtained when whole wheat grain flour was used. The tIII-SD crafted from a blend of wheat and flaxseed flours and fermented with F. sanfranciscensis for 48 h (BSWF48h-FS), demonstrated superior performance compared to other formulations. This variant exhibited a total shelf life of 10 days, suggesting that the utilization of tIII-SD could serve as a viable alternative for natural antifungal agents, proving beneficial for the bakery industry.

Production and quality evaluation of bread from blend of biofortified cassava, wheat and dry date flours

In this study, quality evaluation was carried out on bread made from a blend of wheat, biofortified cassava, and dry date flours. Bread samples, designated A through E were produced using various flour blend ratios. Cassava flour samples were subjected to functional and anti-nutritional analysis while proximate, β-carotene, mineral, and sensory contents were evaluated on the bread samples. The result of analysis showed that in the water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, foaming capacity, and foaming stability, sample BCF (biofortified cassava flour) had values of 1.98%, 2.55%, 0.72%, 1.98%, and 92.77%, respectively, while sample OCF (Ordinary cassava flour) had values of 2.0%, 1.55%, 0.76%, 7.31%, and 88.38%, respectively. The hydrogen cyanide (1.71 mg/100 g), tannins (0.16 mg/100 g), and oxalates (0.08 mg/100 g) found in BCF were significantly (p<0.05) higher than those of OCF, which were 2.04 mg/100 g, 0.12 mg/100 g, and 0.16 mg/100 g, respectively. The moisture contents ranged from 4.50-6.35%, crude protein from 10.0-11.29%, fat from 8.43-10.44%, ash from 1.77-3.65%, crude fiber from 2.0-3.48%, and carbohydrate from 67.73-70.16%. The moisture, crude protein, and carbohydrate contents decreased significantly (p<0.05) as the level of biofortified cassava flour substitution increased. There was a significant (p<0.05) increase in the level of β-carotene with increase in biofortified cassava flour substitution. The values of minerals were calcium (27.81–31.40 mg/g), potassium (43.64-52.63 mg/g), sodium (20.41–28.74 mg/g), iron (0.83–1.11 mg/g), zinc (0.60-0.91 mg/g), and copper (0.25-0.32 mg/g). Samples showed good sensory properties, although sample A was preferred.

Nutraceutical Benefits of Cookies Produced from Wheat and Mushroom Flour: A Review

Nutraceuticals play a special role in metabolic improvement and other physiological function of the body which indeed is beneficial in overcoming and preventing diseases. The combination of wheat and mushroom flour in cookie production presents an innovative approach to enhancing the nutritional value of this popular snack. Both wheat and mushrooms are rich sources of essential nutrients and bioactive compounds, making them promising ingredients for the development of functional foods. This qualitative summary aims to explore the nutraceutical potentials of cookies produced from wheat and mushroom flour. Combining wheat and mushroom flour while making cookies offers a novel way to raise the nutritious content of this well-liked snack. Due to their abundance in vital nutrients and bioactive substances, wheat and mushrooms are both excellent choices as components for functional food creation. In order to investigate the possible nutraceutical benefits of cookies made with wheat and mushroom flour, this qualitative summary was created. In conclusion, cookies made with a blend of wheat and mushroom flour have exciting potential as nutraceuticals. They provide a tasty and easy approach to add important nutrients and bioactive ingredients to your diet. To fully understand the best recipes, sensory qualities, and health benefits of these novel functional foods, more investigation is necessary. Nonetheless, the integration of wheat and mushroom flour represents a noteworthy advancement in the development of nutritious and health-promoting snacks. Keywords: Nutraceutical, Benefits, Cookies, Wheat, Mushroom, Flour Aims Research Journal Reference Format: Adetola, R.O., Akinwande, B.A., Babarinde, G.O. & Oboh, G. (2024): Nutraceutical Benefits of Cookies produced from Wheat and Mushroom Flour: A Review. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 35-58. www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P3

Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies

Composite flours were made from blends of whole wheat (WWF), sweet potato (SPF), and Mucuna utilis (MUF) flours, the 100% WWF served as control. These flours were used to bake cookies. The flours and the cookies were analyzed for functional and proximate composition while in addition to these, physical and sensory tests were conducted on the cookies. Results of the study showed that the protein and fat contents of the flours and cookies increased as the quantity of MUF increased but decreased with an increase in SPF. In the flours, the ash content of the control (2.38%) decreased to 1.76-2.14% in the composite flours. Ash content decreased with the addition of MUF but increased with the addition of SPF. The carbohydrate content of the composite flour cookies ranged 48.57-62.26% while the energy value ranged 376.91-392.11 kcal.100 g-1. Except for the cookie baked with 50% WWF and 50% SPF, whose mouth-feel did not differ significantly (p<0.05) from that of the control, the remaining cookies scored higher than that of the control. Cookie baked with 60% WWF, 10% SPF, and 30% MUF had optimum protein (21.84%), diameter (5.30 cm), spread ratio (6.90), and sensory qualities that were comparable to that of the control.

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-E and 60:0:40-F). The flours produced were analyzed for functional properties, anti-nutrient, and proximate. The functional properties of flours ranged as follows; bulk density (0.41-0.85 g/cm3), swelling capacity (1.26-1.47 g/mL), oil absorption capacity (1.16-3.80 g/L), water absorption capacity (1.70-5.80 mL/g), and foaming capacity (0.05-2.50 %). The gelatinization temperature ranged from 62.50-88.50oC while the least gelation concentration ranged from 6.30-8.87 %. The anti-nutritional properties of phytates, oxalate and tannin were as follows; 0.00-0.04 %, 0.08-0.35 %, 0.04-0.08 % for flours. The Proximate composition ranged from 5.58 -10.89 % moisture, 6.34-14.12 % protein, 1.06-1.82% fats, 0.24-0.66 % fiber, 1.42-5.01% ash, 71.77-85.37% carbohydrates and 337.90-376.39 kcal/100g energy for flour samples. This research indicates that orange pomace at 10 % and mango kernel at 30 % flour blends could serve as functional and nutritional ingredients in foods with 60 % wheat respectively.

SENSORY EVALUATION OF BISCUITS PRODUCED FROM A BLEND OF WHEAT AND UNRIPE PLANTAIN FLOUR IN DELTA STATE

This study assessed the sensory assessment of biscuits produced from a blend of wheat and unripe plantain fiour in Delta State. Materials used include matured and unripe plantain which was obtained from a farm in Asaba, Delta State. The unripe plantains were carefully detached from the bunch, sorted, peeled and sliced to about 5 mm thickness. The dried chips were later milled and sealed for baking. The dough was mixed using a B8 universal mixer (model IPX1, 7076) at 550 rpm for 15 minutes until uniform smooth dough was obtained. All data were subjected to statistical analysis using Analysis of Variance (ANOVA). The mean were then separated by Duncan's New Multiple Range Test (DNMRT) using the Statistical Package for the Social Sciences (SPSS) 20.0 software. Biscuit samples were subjected to sensory evaluation within 24 hours after production. The sensory evaluation of the samples was carried out using twenty-five (25) panelists familiar with biscuits. The qualities assessed include aroma, appearance, taste, texture and general acceptability. The results ranged from 6.30-7.35, 6.45-7.30, 2.05-6.30 and 6.20-6.85 for aroma, appearance, taste and texture, re.spectively while the control had 7.45, 7.20, 7.45 and 6.75 for aroma, appearance, taste and texture, respectively. The study recommended among other things that Government should encourage biscuits produced from the blend of wheat fiour and unripe plantain because of its better mineral quality, high in calcium and iron content than those produced from 100 % wheat fiour.

Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato

Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits produced were subjected to physical, proximate, minerals, vitamins and sensory evaluation. The inclusion of soybeans and OFSP flour in the blends increased the weight, diameter and spread ratio of biscuit with value ranged of 7.76 – 10.42 (g), 0.78 – 0.89 (cm), 6.41- 6.6 (cm) and 7.2 – 8.25 for weight, thickness, diameter and spread ratio and respectively. The moisture content, crude protein, crude fat increased with level of soybean and OFSP flour inclusion in the blend. Values ranged from 2.68 - 8.72%, 13.25 - 19.43%, 20.40 - 24.45%, 1.83 - 2.64%, 0.12 - 0.51% and 46.28 - 61.18% for moisture, protein, fat content, ash, fibre and carbohydrate respectively. The inclusion of soybeans and OFSP flour in the blends significantly (p<0.05) increased the mineral and vitamin content of flour blends biscuit. The calcium, potassium, sodium, magnesium, iron, zinc and manganese content ranged from 118.22 – 161.75 mg/100 g, 171.09 – 480.32 mg/100 g, 109.02 – 815.72 mg/100 g, 20.12 – 41.03 mg/100 g, 0.55 – 3.58 mg/100 g, 0.30 – 0.52 mg/100 g and 0.55 – 1.13 mg/100 g respectively while the vitamin A, B1, B2, B3 and C ranged from 1.30 – 29.60 (µ/100 g), 0.30 – 0.98 mg/100 g, 0.32 – 0.86 mg/100 g and 0.01 – 0.39 mg/100 g respectively. Sensory attributes on a 9-point hedonic scale was carried out by 30 member panelists on the biscuit and results indicated that all samples were within acceptable range, however biscuit from 100% wheat and 10% soybeans flour inclusion were most preferred by panelists. The study showed that high-quality biscuit can be produced from blends of wheat, soybeans and OFSP flour blends.

Front-face fluorescence spectroscopy combined with chemometrics for the discrimination of wheat flour and cassava flour

Fluorescence and chemometric methods were used in this study to discriminate wheat flour samples mixed with cassava flour at different percentages (from 0 to 60). The fluorescence emission spectra of the different flours were obtained at excitation wavelengths of 349 nm and 373 nm. Principal component analysis (PCA) and Cluster Analysis (CA) showed that pure wheat flour can be distinguished from mixed wheat flour. The overall predictive accuracy of the principal component analysis and discriminant analysis (PCA-DA) and partial least squares discriminant analysis (PLS-DA) of the two-class discriminant models (pure and mixed wheat) reached 100%, showing that the model was able to correctly differentiate a pure wheat sample from a mixed wheat sample. The predictions of the three-class models (pure wheat, 10%,20%−60%; pure wheat, 10%+20%, 30%−60% and pure wheat, 10%−30%, 40%−60%) showed an overall accuracy of over 90% for the PCA-DA and PLS-DA models, the latter being the best performing. Thus, the specificity, sensitivity and precision values (>0.8) for the 10%, 10% + 20% and 10%− 30% classes in each PLS-DA model showed the ability of these models to predict the classes of blended wheat flour samples according to their level of mixing by cassava.

Brašno i izolati proteina boba kao delimični supstituenti u hlebu od mešavine pšenice i tritikalea - tehnološka i senorska svojstva

The incorporation of faba bean flour (FBF) and protein isolate (FBI) into wheat-triticale flour blends is a potential promising strategy to enhance the nutritional and functional properties of bread. This study aimed to investigate the potential of these ingredients from both technological and sensory perspectives. Multiple analyses were conducted, including chemical composition, texture profile analysis, colour, specific volume and sensory properties of breads made with a blend of wheat and triticale flours (70:30). Part of the blend was substituted with either 20% faba bean flour or 7.2% faba bean protein isolate to ensure an equal proportion of faba bean protein in the final formulations. The results showed a significant increase in protein content for both FBF and FBPI breads, with the faba bean protein isolate also increasing the ash content. Texture profile analysis (TPA) indicated that the substitutions affected bread properties by increasing hardness, gumminess, and chewiness, particularly in bread with FBI. However, cohesiveness, springiness, and resilience decreased similarly in both cases. Additionally, the specific volume decreased with the addition of faba bean flour and protein, especially in FBI bread. From the colour aspect, analysis revealed a darker hue and a more pronounced reddish nuance in the bread crust in FBF and FBI breads. Sensory evaluation indicated a slightly lower overall likeability with faba bean addition, yet the breads remained acceptable to the panellists. Detailed sensory analysis supported the TPA findings and colour differentiation, showing higher values for hardness, crust compactness, and crumbliness. Texture and colour were rated lower compared to the control sample. Moreover, both FBF and FBI breads exhibited higher overall odour intensity. Specifically, bread with the protein isolate had less uniform pores and a more pronounced flour/cereal/bran odour. In contrast, bread with faba bean flour had more uniform pores but a noticeable bitterness. In conclusion, this study demonstrates that faba bean flour and protein isolate can be used as partial substitutes in wheat-triticale flour blends to produce bread with acceptable properties. This leaves room for future in-depth analysis and modifications to address the identified challenges.

Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient

This research aims to assess the organoleptic quality of sweet bread substituted with black rice. Methodology: Black rice replaces wheat flour as the main ingredient in this study. It employs a qualitative research design with an experimental approach involving 20 panelists. Indicators studied include the quality of the bread’s crust, focusing on color, aroma, texture, and taste, with seven indicators for each. Results indicate that sweet bread substituted with black rice exhibits a darker color, a more fragrant aroma, less softness, a superior taste, and increased preference levels. The most favored formula consists of a 50% black rice and 50% wheat blend, achieving an overall acceptance rate of 94.45%. Conclusion: The acceptance of black rice as a substitute for bread suggests that as the proportion of black rice flour increases, panelists are more likely to accept the bread produced.

Proximate, vitamins and sensory analyses of biscuit produced from blends of wheat and potato flour enriched with chia seed (Salvia Hispanica)

Proximate, vitamin and sensory analyses of biscuit produced from blends of wheat and potato flour enriched with Chia seed (Salvia Hispanica) were carried out in this study. Flour blends of wheat and potato were composite at replacement ratios of 50:50 %, 70:30 %, 60:40 % and 100 % wheat which served as the control and the three formulated samples were enriched with 5% Chia seed per sample. The biscuits produced were evaluated for their sensory, proximate and vitamins attributes. The result of sensory evaluation revealed that the biscuit was accepted with a mean score of 6.40% similar to the 100% wheat flour with mean score of 6.80 %. There were significant difference among the samples at (P≤0.05) based on appearance, aroma, taste, crispiness and texture. The results of proximate analysis shows that the protein content of the enriched blends increased with mean score of 7.95 % higher than that of the control (100 %) wheat flour of 7.04%. The 100 % wheat flour (sample D) had high moisture content with sample A, B, and C, having 6.38 %, 7.17 % and 6.77 % respectively. The carbohydrate and energy value of the samples were significantly different at (P<0.05). Sample A had the highest carbohydrate and energy value of 75.68 % and 391 % respectively. The result of the vitamins content shows that the chia seed enriched samples of A, B, and C recorded 1.83 to 1.47 % respectively for Vitamin A and 0.64 to 0.62 % for Vitamin E. Sample D (100 % wheat flour) recorded the highest Vitamin C content of 4.64% higher than the enriched samples. The samples were significantly different at (P<0.05). In conclusion, biscuit of acceptable quality were produced from the formulation of wheat and potato flour enriched with chia seed (Salvia Hispanica).

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water for 12 h with intermittent changing of soaking water at 3 h intervals, drained, sprayed on moistened jute bag spread on malting table and covered with moistened jute bag. The seeds were germinated for 72 h with occasional sprinkling of water. Thereafter, harvested imbibed seeds were dried in a hot air oven at 60⁰C for 12 h and converted into flour with attrition mill. Wheat flour and African Yam Bean flour were sieved individually with 60 mm mesh size sieve. The flours were blended in the percentage ratios (W: W) of 100:0, 90:10, 80:20 and 70:30 for samples A, B, C and D, respectively. Three grams of yeast (Saccharomyces cerevisiae, Foshan Ceng Goa Food Co. Ltd, De Rich Instant Dry) were dissolved in clean bowl with 30 l of water and 10 g sugar of the stipulated receipe and left for 1 h to activate at ambient temperature (29 ± 1⁰C). The flour blends were evaluated for proximate composition, functional properties and consumer acceptability. Preference ranking tests were conducted to describe and evaluate the acceptability of the bread loaves according to hedonic scale on texture, flavour, colour and overall acceptability using a 9-point, where1 = dislike extremely and 9 = extremely like. The data generated were analyzed statistically using one way analysis of variance and means separated by Tukey test at 5% level of Significance. The results showed that sample D – 30% substituted African yam bean flour had higher swelling index (1.81g/g), water absorption capacity (160.00%), protein content (14.89 %), fat content (2.80%), panelists textural scores (6.55) and the least flavour scores (4.05),colour scores (5.70) and overall acceptability scores (3.85) compared to other samples. There were no statistically significant differences (p > 0.05) in overall acceptability scores of samples B, C and D. The overall acceptability scores showed that samples acceptance decreased with increased levels of substitution with African yam bean seed flour.