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

Aude-Mélissa Kokoh^1, , 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

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

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Hadeel, D.H, Heba, A.A. and Magdolin, H.M, Supplementation of Bread Flour by moringa Leaves (moringa oleifera), Sudan University of Science and Technology, College of Agricultural Studies, 2015, 65.
[2]	Eduardo, M, Enhancing Composite Cassava Bread Quality effect of cassava pretreatment and baking improvers, Food and Nutrition Science, Göteborg, Sweden, 2015, 80.
[3]	Macauley, H, Les cultures céréalières : riz, maïs, millet, sorgho et blé, Centre international de conférences Abdou Diouf, Dakar, Sénégal, 2015, 38.
[4]	Schmitz, J, Le régime sans gluten chez l’enfant, Pathologie Biologie, 61 (3) : 129-133, 2013.
[5]	Lerner, A, New therapeutic strategies for celiac disease, Autoimmunity Reviews, 9 (3): 144-147, 2010.
[6]	Berthelot, J, La panification des céréales tropicales : mise au point de recettes de bros à dominance de maïs ou de mil aisément transférables en Afrique noire, Rapport de fin de programme, Ministère de la coopération et du développement, Paris, 1990, 64.
[7]	Defloor, I, Factors governing the breadmaking potential of cassava (Manihot esculenta Crantz) flour, Ph. D. thesis, University of K.U. Leuven, Belgium, 1995, 155.
[8]	Perrin, A, Etude de la filière banane plantain en Côte d’Ivoire, Comité français pour la solidarité internationale, 2015, 84.
[9]	Kouakou, K.H, Valorisation des substances d’origine naturelle à usage pharmaceutique ; étude technologique et formulation galénique de comprimés d’amoxicilline à base d’amidon d’Ipomea batatas (patate douce), Thèse de Doctorat, Université Félix Houphouët Boigny, Abidjan, Côte d’Ivoire, 2004, 127.
[10]	Doumbia, S, Touré M. and Mahyao, A, Commercialisation de l’igname en Côte d’Ivoire : état actuel et perspectives, Cahiers agricultures, 15 (3) : 25-33, 2006.
[11]	Soro, S, Formulation, caractérisation biochimique et sensorielle de farines infantiles à base d’igname enrichie au soja et en micronutriments, Thèse de doctorat, Laboratoire de Biochimie Sciences des aliments, Université Félix Houphouët Boigny, Abidjan, Côte d’Ivoire, 2014, 206.
[12]	Rémésy, C. and Leenhardt, F, L’amélioration de la valeur nutritionnelle des pains bio. Unité de Nutrition Humaine, 2015, 14.
[13]	Aké-Tano, O, Tiembré, I, Konan, E, Donnen, P, Dagnan, N.S, Dramaix, M, Koffi, K, Diarra-Nama, J.A, Malnutrition chronique chez les enfants de moins de 5 ans au nord de la Côte d’Ivoire, Santé publique, 2010.
[14]	Rweyemamu, L.M.P, Yusuph, A. and Mrema, G.D, Physical properties of extruded snacks enriched with soybean and moringa leaf powder, African Journal of Food Science and Technology, 2015.
[15]	Nobosse, P, Fombang, E.N, Carl, M.F. and Mbofung, The Effect of Steam Blanching and Drying Method on Nutrients, Phytochemicals and Antioxidant Activity of moringa (Moringa oleifera L.) Leaves, American Journal of food science Technology. 2017.
[16]	Soro, S, Konan, G, Elliengand, E, N’guessan, D. and Koffi, E, Formulation d’aliments infantiles à base de farines d’igname enrichies au soja, African Journal of Food, Agriculture, Nutrition and Development, 13 (5): 8313-8338, 2013.
[17]	Tété-Benissan, A, Lawson-Evi, K.A, Kokou, K. and Gbéassor, M, Effet de la poudre de feuilles de Moringa oleifera lam. sur l’évolution du profil de l’hémogramme des enfants malnutris au Togo: évaluation chez les sujets HIV positifs, African Journal of Food, Agriculture, Nutrition and Development, 12 (2): 6007-6026, 2012.
[18]	De Saint Sauveur, A. and Broin, M, Produire et transformer le moringa, Moringa Association of Ghana, Ghana, 2010, 36.
[19]	El-dash, A.A, Tosello, A. and Roa, G, Pregelatinized cara (water yam) flour: effect on dough and bread quality, Cereal chemistry Journal, 55 (6) :799-808, 1978.
[20]	Amandikwa, C, Iwe, M.O, Uzomaha, A. and Olawunia, A.I, Physico-chemical properties of wheat-yam flour composite bread, Nigerian Food Journal, 2015.
[21]	Meité, A, Kouamé G.K, Kati-Coulibaly and Offoumou, M.A, Etude de la valeur nutritionnelle du pain normal et des pains composites contenant de la farine de graines de délipidées de Cittrullus Lanatus (Cucurbitacées), Bulletin de la Société royale des sciences de. Liège, 77 : 80-103, 2008.
[22]	Ndangui, B.C, Production et caractérisation de farine de patate douce (Ipomoea batatas.Lam) : optimisation de la technologie de panification, Thèse de doctorat, Laboratoire d’Ingénierie des Biomolécules, Université De Lorraine, 2015, 151.
[23]	Koko, A.C, Influence de la variété et de la région de culture sur les caractéristiques physico-chimiques des racines de manioc (Manihot esculenta Crantz) et des farines fermentées dérivées en vue de la valorisation en panification et dans la reconstitution du placali, Thèse de Doctorat, Université Nangui Abrogoua, Abidjan, Côte d’Ivoire, 2012, 183.
[24]	FAO, Food energy methods of analysis and conversion factors, FAO Ed, Rome, Italy, 2002, 97.
[25]	AOAC, The Official Methods of Analysis, 18th edn, Association of Official Analytical Chemists (AOAC), Arlington, USA, VA, 2007.
[26]	Chau, Y.K, Maguire, R.J, Brown, M, Yang, F. and Batchelor, S.P, Occurrence and organotin coumpounds in the Canadian aquatic environment five years after the regulation of antifouling uses of tributylin, Canada, 32: 453-521, 1997.
[27]	Mingle, E, Sanful, R.E. and Engmann, F.N, Sensory and physical properties of bread made from aerial yam (Dioscorea Bulbifera) and wheat (Triticum aestivum) flour, International of innovative food science and technology, 202, 2007.
[28]	Dubois, M, Contribution de la rhéologie empirique à la détermination de la qualité des blés et des farines dans le monde, L’alvéographe Chopin, Ind. Céréales, 53 : 15-25, 1998.
[29]	Malassis, L, Economie globale, alimentaire, agricole et rurale, Economie rurale, 219 : 29-32, 1994.
[30]	Oboh, G. and Akindahunsi, A.A, Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari), Nutrition and health, 17(2) :8-131, 2003.
[31]	Bojňanská, T, Frančáková, H, Líšková, M. and Tokár, M, Legumes – the alternative raw materials for bread production, Journal of Microbiology, Biotechnology and Food Sciences, 1: 876-886, 2012.
[32]	Khalil, A.H, Mansour, E.H. and Dawoud, F.M, Influence of malt on rheological and baking property of wheat-cassava composite flours, LWT - Food Science and Technoogy, 33: 159-164, 2002.
[33]	Hsu, C.L, Hurang, S.L, Chen, W, Weng, Y.M. and Tseng, C.Y, Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation, 39 (2): 231-238, 2004.