2013
DOI: 10.1016/s0189-7241(15)30050-3
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Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

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Cited by 37 publications
(42 citation statements)
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“…In addition, a casein-based ingredient fortified with calcium could form a gel network to resemble the gluten network. Sensory evaluation results were similar to the results of Olapade [19] who reported that bread loaves made with enriched composite flour with up to 10% cowpea flour were acceptable to panelists. Ranhotra et al [20] found that the addition of calcium at 211, 446, 924, and 1412 mg/100 g to breads had no adverse effect on the sensory properties of those breads.…”
Section: Discussionsupporting
confidence: 84%
“…In addition, a casein-based ingredient fortified with calcium could form a gel network to resemble the gluten network. Sensory evaluation results were similar to the results of Olapade [19] who reported that bread loaves made with enriched composite flour with up to 10% cowpea flour were acceptable to panelists. Ranhotra et al [20] found that the addition of calcium at 211, 446, 924, and 1412 mg/100 g to breads had no adverse effect on the sensory properties of those breads.…”
Section: Discussionsupporting
confidence: 84%
“…Highest protein content of 28.87% was recorded in blend with 20% GPC. Vegetable proteins in forms of flour, concentrates, and isolates have been incorporated in many food systems for better nutritional values and functionality than products produced solely from wheat flour (Jideani, ; Olapade & Oluwole, ; Idowu, ). Fat, ash, and crude fiber contents also followed the same trend.…”
Section: Resultsmentioning
confidence: 99%
“…In addition, wheat has been reported to be low in essential nutrient such as lysine (Olapade & Oluwole, ) and has also been implicated for the incidence of celiac disease: a systemic immune‐mediated disorder caused by the ingestion of gluten‐containing grains (Lionetti, Gatti, Pulvirenti, & Catassi, ). As a result of these, several efforts were made to neutralize the problems associated with wheat consumption through the use of locally available plant products (Ocheme, Oloyede, & Mahmud, ; Ade, Ingbian, & Abu, ; Adegunwa, Bakare, & Akinola, ; Olapade & Oluwole, ; Ugwuona & Suwaba, ; Ibitoye et al., ). Groundnut ( Arachis hypogea ) like many other nuts has also been used for the improvement of wheat‐based confections (Ajanaku, Ajanaku, Edoboh‐Osoh, & Nwinyi, ; Bindhya & Kochhar, ; Asimah, Kpodo, Adzinyo, & Dzah, ).…”
Section: Introductionmentioning
confidence: 99%
“…Following internal procedures, behaviour of leavened dough was observed within three technological phases of fermentation process [17]. The first one is called fermentation and dough volume changes are recorded on the Fermentograph SJA (Sweden).…”
Section: Rheology Behaviour Of Fermented Doughmentioning
confidence: 99%