Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(11), 772-777
DOI: 10.12691/jfnr-7-11-3
Open AccessArticle

Physico-Chemical and Sensory Properties of Breads Produced from Wheat and Fermented Yam Composite Flour Fortified with Moringa Leaves Powder

Aude-Mélissa Kokoh1, , Eric Elleingand1 and Ernest Koffi2

1Département Génie Chimique et Agroalimentaire (GCAA), Institut National Félix HOUPHOUËT BOIGNY (INPHB) Yamoussoukro, CÔTE D’IVOIRE

2Laboratoire de Biochimie et Sciences des Aliments, UFR Biosciences, Université Félix HOUPHOUËT BOIGNY de Cocody (UFHB) Abidjan, CÔTE D’IVOIRE

Pub. Date: November 11, 2019

Cite this paper:
Aude-Mélissa Kokoh, Eric Elleingand and Ernest Koffi. Physico-Chemical and Sensory Properties of Breads Produced from Wheat and Fermented Yam Composite Flour Fortified with Moringa Leaves Powder. Journal of Food and Nutrition Research. 2019; 7(11):772-777. doi: 10.12691/jfnr-7-11-3

Abstract

The use of yam flour (Dioscorea alata) substitution in wheat flour fortified with Moringa oleifera leaves powder to produce bread was studied. The composite flour was produced from varying proportions of yam flour (10 %, 20 %, 30 %, 40 %) fortified with 0,25% Moringa oleifera leaves powder. The proximate analysis and sensory evaluation of the bread samples were determined. The physico-chemical analyses results showed that there was no significant difference between the whole wheat bread and the composites breads produced except for the mineral content. There was a significant (p < 0.05) increase in phosphorus (P), zinc (Zn) and iron (Fe) contents from 104,25 ± 10,74 to 303,01 ± 31,21 mg/100g, 0,77 ± 0,08 to 3,11 ± 0,32 mg/100g and 1,40 ± 0,14 to 2,88 ± 0,30 mg/100g respectively. The sensory analysis showed that there were no significant differences (p < 0,05) between the whole wheat bread and the composite breads up to 20 % yam flour substitution in all the sensory attributes tested such as color, crust, shape, internal texture, taste, aroma and general acceptability. While significant difference (p < 0, 05) was observed with 30 % and 40 % yam flour substitution concerning crust, shape color and internal texture. The acceptability of all bread samples decreased with the increasing of yam flour substitution.

Keywords:
composite bread yam moringa leaves powder physical properties sensory properties

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