Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

Simple item page
dc.contributor.authorArinola, S. O.en_US
dc.contributor.authorOgunlade, O. A.en_US
dc.contributor.authorFakomiti, D. M.en_US
dc.date.accessioned2023-07-14T08:08:45Z
dc.date.available2023-07-14T08:08:45Z
dc.date.issued2023-05
dc.description.abstractThis study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production of wheat-African walnut composite flour. Functional and pasting properties of the composite flour were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes and sensory acceptability of bread produced from the composite flour were evaluated using standard procedures. Wheat bread served as control. The composite flour showed varying functional properties which ranged from 2.43 to 3.46 (swelling capacity), 1.15 to 1.85 mL/g (water absorption capacity), 2.15 to 2.75 mL/g (oil absorption capacity), 10.80 to16.60% (foam capacity), 63.0 to 75.0% (dispersibility), 38.92 to 69.92 seconds (wetability), 0.75 to 0.79 g/mL (packed bulk density) and 0.43 to 0.47 g/mL (loose bulk density). Inclusion of African walnut reduced peak viscosity (53.92 – 148.83 RVU), trough viscosity (52.25 – 88.58 RVU), breakdown viscosity (1.67 – 60.25 RVU), final viscosity (74.08 – 191.25 RVU) and setback viscosity (21.83 – 102.67 RVU) of the composite flour. Composite bread had better protein (9.75 – 16.93%), fat (3.42 – 9.94%), ash (1.46 – 2.75%), crude fibre (0.86 – 3.64%) but reduced specific loaf volume (2.36 – 4.18 cm3/g) and loaf height (3.00 – 5.40cm) than the control, and exhibited appreciable antioxidant activity (DPPH: 31.60 – 73.09% and FRAP: 0.51 - 4.25 mg/g). In term of sensory acceptability composite bread samples produced with 5 and 10 % levels of African walnut compared favourably with bread produced from wheat flour. Thus composite flour produced from wheat and African walnut flours showed an array of physicochemical properties which could make it useful in different food applications. Acceptable bread could be produced from wheat flour substituted with African walnut flour at 10% level.en_US
dc.identifier.affiliationsDepartment of Food Technology, Federal Polytechnic Ado-Ekiti, P.M.B. 5351, Ado-Ekiti, Ekiti State, Nigeria.en_US
dc.identifier.citationArinola S. O., Ogunlade O. A., Fakomiti D. M.. Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut. European Journal of Nutrition & Food Safety. 2023 May; 15(5): 41-52en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/219671
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber5en_US
dc.relation.volume15en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2023/v15i51311en_US
dc.subjectAfrican walnuten_US
dc.subjectcomposite flouren_US
dc.subjectphysicochemical propertiesen_US
dc.subjectbreaden_US
dc.subjectantioxidant activityen_US
dc.subjectsensory acceptabilityen_US
dc.titleSome Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnuten_US
dc.typeJournal Articleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
EJNFS2023v15n5p41.pdf
Size:
967.98 KB
Format:
Adobe Portable Document Format
Download
Collections
European Journal of Nutrition & Food Safety