Use of composite flours of wheat and white beans (Phaseolus vulgaris) in bread making: influence on quality indices

Abstract

The possible production of bread from flour mixtures of wheat and white beans was investigated in the present study. Flour mixtures were prepared from wheat and white beans in respective percentages of 95:5 (95Wt5wB), 90:10 (90Wt10wB), 85:15 (85Wt15wB) and 80:20 (80Wt20wB). Bread from whole wheat flour (100-wheat) served as control. Analysis of proximate compositions of the flour mixtures showed that there were higher values (%) of ash (1.43), crude fat (3.38) and crude protein (13.92) in 80Wt20wB than others. The highest values of 1.02 g/ml, 28.17 ml/g, 2.92%, 3.46 g/g and 7.21% were obtained for the functional properties of bulk density, foaming capacity, water absorption capacity, oil absorption capacity and swelling index respectively in 100-wheat flour. Gelation capacity was however higher (3.20 %w/v) in the 80Wt20wB flour than others. Pasting properties (RVU) indicated that highest peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity of 167, 81, 107, 822 and 92 respectively were recorded for the 100-wheat flour. Among the bread samples, highest contents (%) of ash (1.13), crude fibre (0.27), crude fat (0.98) and crude protein (7.18) were recorded for the 80Wt20wB bread sample. There was no significant difference (p > 0.05) between the 100-wheat and 95Wt5wB bread samples in the sensory attributes of colour/crust, aroma, appearance, texture, taste and general acceptability while no difference was also observed between the 100-wheat and 90Wt10wB bread samples in the attributes of appearance and texture. It was concluded that acceptable and nutritionally advantageous bread could be produced from flour mixtures of wheat and white beans. However, up to 10% supplementation of white bean flour in wheat is recommended in bread making as a result of their favourable comparison in sensory acceptability by panelists.