Effect of Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.) Supplementation on Chemical, Physical, Nutritional and Sensory Evaluation of Wheat Bread

Abdualrahman, Mohammed Adam Yahya; Ali, Ali O.; Elkhalifa, Elamin A.; Sulieman, Abdelmoneim E

doi:10.3923/pjbs.2012.845.849

Cited by 9 publications

(1 citation statement)

References 2 publications

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“…Bread dough rheological measurements are to obtain quantitative data to predict bread performance. The proportion of Bambara groundnut flour to that of the ingredients will also determine the behavior during processing and bread textural quality (Abdualrahman et al, 2012; Erukainure et al, 2016). Developing the optimum formulation of all the ingredients will provide maximum benefits and produce composite bread of good quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread

Mukwevho,

Emmambux

2024

Cereal Chem

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BackgroundThis work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat‐treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% moisture) were infrared or microwave heat (1200 W at 130°C) treated alone and in combination. Mixolab, Alveograph, and the creep and recovery test were used to determine the rheological properties of composite dough. A rheofementometer was used to elucidate composite dough behavior during proofing. Bread texture was determined using a texture analyzer and bread characteristics such as loaf volume and size were also determined.ResultsThe results showed that the principal component analysis (PCA) explained 67.4% of variations, with Component 1 explaining 34.4% and Component 2 explaining 33%. From the PCA, mixolab parameters, such as WA, protein weakening, and starch behavior parameters (C3–C5), were a better predictor of composite dough behavior than the alveograph and the creep and recovery test. According to the PCA plot, samples composited with 15% Bambara groundnut flour from 53% moisture conditioning and heat treated with a combination of microwave and infrared closely resemble the wheat dough and bread.ConclusionPCA showed that composites made with flours from the 53% moisture‐conditioned Bambara groundnut seeds and heat‐treated using a combination of microwave and infrared were closer to wheat, particularly those composited with 15% Bambara groundnut flour.SignificanceThis study provides the nutrient‐dense Bambara groundnut flours from heat‐treated seeds as a suitable alternative to improve the nutritional quality of composite wheat bread. The study also provides insight into the composite dough's rheological and bread physical properties.

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Section: Introductionmentioning

confidence: 99%

Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread

Mukwevho,

Emmambux

2024

Cereal Chem

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Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

Erukainure

Okafor

Ogunji

et al. 2016

Food Science & Nutrition

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The rheological behavior and functional properties of doughs from bambarawheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased. Physical characteristics of the loaves revealed significant (P < 0.05) decreasing bread volume and increasing specific volume, respectively, as bambara inclusion increased. There was significant (P < 0.05) difference between wheat bread and the bambara-wheat composites in all the studied quality attributes. 15% bambara-wheat composite bread was the most accepted amongst the composite breads. Inclusion of bambara flour improved the protein behavior of the composite, but did not evidently show benefits in the baking characteristics.

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Potential Industrial Applications of Bambara Groundnut

Ade‐Omowaye

Smetanska

Mamdouh

2021

Food and Potential Industrial Applications of Bambara Groundnut

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Effect of Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.) Supplementation on Chemical, Physical, Nutritional and Sensory Evaluation of Wheat Bread

Cited by 9 publications

References 2 publications

Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread

Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

Potential Industrial Applications of Bambara Groundnut

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