@article{jfnr20197113,
author={{Kokoh, Aude-M¨¦lissa and Elleingand, Eric and Koffi, Ernest},
title={Physico-Chemical and Sensory Properties of Breads Produced from Wheat and Fermented Yam Composite Flour Fortified with Moringa Leaves Powder},
journal={Journal of Food and Nutrition Research},
volume={7},
number={11},
pages={772--777},
year={2019},
url={http://pubs.sciepub.com/jfnr/7/11/3},
issn={2333-1240},
abstract={The use of yam flour <i>(Dioscorea alata)</i> substitution in wheat flour fortified with <i>Moringa oleifera</i> 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% <i>Moringa oleifera</i> 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 &lt; 0.05) increase in phosphorus (P), zinc (Zn) and iron (Fe) contents from 104,25 ¡À 10,74 to 303,01 ¡À 31,21 mg/100g, 0,77 ¡À 0,08 to 3,11 ¡À 0,32 mg/100g and 1,40 ¡À 0,14 to 2,88 ¡À 0,30 mg/100g respectively. The sensory analysis showed that there were no significant differences (p &lt; 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 &lt; 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.},
doi={10.12691/jfnr-7-11-3}
publisher={Science and Education Publishing}
}