Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

Abstract

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review

“…Most of the lentil starches represent a large oval/elliptical to round shape granules possessing crackles and even flat surface, whereas bean and pea starches are characterized as deep circles having a small slash at center or a notch at one end. The morphology of starch granules changes according to the legume type, the concentration of synthetic enzymes during biosynthesis of the starch molecule, its membrane structure, and association of these molecules (Ashogbon et al, 2011; Olagunju et al, 2020). Characteristically, lentil starch granule diameter ranges from 3 to 30 μm (Sotomayor et al, 1999; Ahmed et al, 2016; Romero & Zhang, 2019), but heterogeneous sizes are 19–35 μm long and 14–22 μm wide (Ma et al, 2011).…”

Fonio grains: Physicochemical properties, nutritional potential, and food applications

“…The addition increased the protein contents with improved profile of essential amino acids. However, sensory analysis showed that the eating quality of the breads made from the composite flours was less than that of pure wheat flour Olagunju et al, 2020 Sourdough bread White fonio Fonio and bambara nut flours at a ratio of 1:1 were made into sourdough by fermentation. The sourdough up to 30% was mixed with wheat flour to make sourdough breads.…”

“…White fonio flour was mixed into wheat flour to make breads, biscuits, and sugar cookies (Ayo & Nkama, 2004; Chinma et al., 2016; Drábková, Hrušková, & Švec, 2017; Inyang et al., 2018; McWatters et al., 2003; Olagunju, Ekeogu, & Bamisi, 2020; Švec & Hrušková, 2018). Increasing fonio flour proportion increased the water absorption and decreased the loaf volume and the sensory quality of the bread (Ayo & Nkama, 2004).…”

“…All the addition levels had no effect on the sensory quality, though 5% addition was recommended to reach a balance among the processing, nutritional, and eating properties (Drábková et al., 2017). White fonio (up to 20%) and/or pigeon pea (up to 20%) flours were formulated into wheat flour to make breads (Olagunju et al., 2020). The addition increased the time of dough development and stability and pasting viscosity of the composite flour, while increasing the protein contents with improved profile of essential amino acids.…”

“…The addition increased the time of dough development and stability and pasting viscosity of the composite flour, while increasing the protein contents with improved profile of essential amino acids. However, sensory analysis showed that the eating quality of the breads made from the composite flours was less than that of pure wheat flour (Olagunju et al., 2020). Another strategy to improve the bread quality is sourdough technology (Chinma et al., 2016).…”