Physico-Chemical and Sensory Properties of Bread Prepared from Wheat and Unripe Plantain Composite Flours Fortified with Bambara Groundnut Protein Concentrate

Abstract

Matured, unripe plantain (Musa paradisiaca) fruits from a local cultivar, "Agbagba" were processed into flour.Protein concentrates were prepared from the flour of Bambara groundnut (Vigna subterranean L. Verde) using the alkaline extraction process. Bread was produced from the substitution levels of wheat/plantain/Bambara groundnut protein concentrate (BGPC) flour blends (100 -30%, 0 -40% and 0 -30%), respectively and the physical, chemical and sensory properties of the product evaluated. The result showed that the loaf height, volume and specific volume decreased with an increase in the levels of plantain/BGPC flour blends. Loaf height decreased from 11.2cm (sample A) to 6.2cm (sample G) and loaf volume reduced from 2291.4cm 3 to 1238.6cm 3 for samples A and G, respectively. There was no significant difference in loaf height up to sample C (20% PF and 10% BGPC) when compared to the control (sample A). Specific volume also reduced with increasing levels of the blends from 6.3cm 3 /100g to 2.2cm 3 /100g for samples A and G, respectively. There was a corresponding increase in loaf weight in all samples as the plantain flour and BGPC increased. There was no significant difference in loaf weight up to sample C which also represents 20% PF 10% BGPC when compared to the control (sample A).The protein content in the fortified bread increased progressively from 10.4% (sample A) to 17.3% (sample G). From the result, it was observed that the addition of 10% BGPC in the formulation improved the protein content of the bread to 13.6%. Fat content increased significantly from 0.76% to 2.51% (samples A and F), respectively with increase in the protein concentrate added. Ash, crude fibre and energy values were also observed to increase with increasing addition of BGPC (0.76% -2.21%, 9.1% -11.29% and 276.88kcal/100g -282.43kcal/100g), respectively. The sensory result showed that the bread produced from 15% BGPC and 25% plantain flour was acceptable with respect to flavour, crumb texture and general acceptability.

Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour

“…Moreover, the higher WAC of the composite flour could have contributed to the higher loaf weight when compared to 100% wheat bread (Okorie & Onyeneke, 2012). Similar results were reported for bread from wheat flour supplemented with non-wheat flours (David Barine, 2015). The composite bread did not show any crack formation and similar results were reported by Ukpabia & Uchechukwu (2001) on 100% Chinese yam bread.…”

Glycemic Control Markers to Pounded Plantain Varying in Cultivar Plantain (Musa spp., AAB group: cv afoto, cv agnrin, cv ameletiha)

“…The foutou banane meals are also characterized by the low content of total dietary fiber (1.8 g/100 g dw). This value is comparable to those determined in dodo ikire (a culinary dishes made from over ripe fried plantain) reported by Kayode et al [20] where total dietary fiber content ranged from 0.8 to 2.7 g/100 g. Ash content is lower than the value of 1.3 g/100 g determined in bread produced from Wheat/Plantain/Bambara groundnut flour with 25 % plantain flour, unripe plantain cv agbagba [21]. Moreover, Aboua [22] reported higher amount of ash (2.4 g/100 g) in foutou with plantain and cassava.…”

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“…Figure 1(c) illustrates that low acceptability was oriented towards high levels of both paragis powder and mashed bananas. This result was in agreement with Chima and Gernah (2007), Dachana et al (2010), Barine (2015), Emelike et al (2015), Mouminah (2015), Msaddak et al (2015), andEl-Gammal et al (2016) who reported that there was a significant decrease in the liking scores on the texture of baked products added with various types of non-conventional baking ingredients. Hafez (2012) and Aduana (2019) reported otherwise.…”

“…This was clearly illustrated in Figure 1(f), which shows that high general acceptability is oriented towards low levels of powdered paragis leaves. A similar trend was observed by Dachana et al (2010), Emelike et al (2015), Mouminah (2015) and Abdel-Samie and Abdulla (2016) in cookies added with moringa powder; El-Gammal et al ( 2016) and Sengev et al (2013) in bread with powdered moringa leaves; and in cookies with plantain flour and Bambara groundnut protein concentrate (Barine, 2015). Contrarily, Hafez (2012), Ebere et al (2015), Msaddak et al (2015), and Aduana (2019) reported that added majoram in cake, cashew-apple residue in cookies, cladodes powder in cookies, and giant swamp taro powder in cookies do not significantly affect the overall acceptability of these products.…”