Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours

Igbabul Bibiana^{1, 2,} , Num Grace² and Amove Julius²

¹Department of Food Science and Technology, University of Uyo, Uyo Nigeria

²Department of Food Science and Technology, University of Agriculture, Makurdi Nigeria

Cite this paper:
Igbabul Bibiana, Num Grace and Amove Julius. Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours. American Journal of Food Science and Technology. 2014; 2(4):109-115. doi: 10.12691/ajfst-2-4-1

Abstract

The research was carried out to evaluate the effect of addition of yellow maize (YM) and orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet potato were processed into flour and mixed with wheat flour for bread production. Five samples of bread were produced and denoted as Samples A to E. Sample A was the control with 100% wheat flour, while Sample B to E had maize and sweet potato flours added in an increasing order of 5 to 20%. The physical properties of the bread loaves were evaluated and the result decreased significantly with increasing levels of yellow maize and orange fleshed sweet potato flours. The loaf volume varied from 340 to 182 cm³ and the bread specific volume ranged from 1.35 to 0.99 cm³/g. The result of the proximate composition showed that moisture and protein contents decreased significantly (p<0.05) with increase in yellow maize and orange fleshed potato flours varying from 34.97 to 29.97% and 13.12 to 7.67% respectively. The fat, crude fibre, ash and carbohydrate contents of the bread samples generally increased significantly (p<0.05) with increase in maize and orange fleshed potato flours. The result of the mineral content revealed that β-carotene and calcium increased significantly with increased levels of maize and sweet potato. The values of magnesium iron and phosphorus in the bread samples had no definite trend. The result of the sensory properties showed that there was significant difference in the texture and taste of 100% wheat bread and the other samples. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. There was a decrease in the values of overall acceptability, appearance and flavor of the bread samples with increasing levels of maize and sweet potato flours but the decrease was not significantly different.

Keywords:
composite bread orange fleshed sweet potatoes yellow maize flour

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]	Dewettinck, K., Bockstaele, V., Kuhne, F., Van de Walle, B., Courtens, T. and Gellynck, X (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception Rev. J. Cereal sci., 48: 243-257.
[2]	Aider, M. Sirois-Gosselin, M. & Boye, J.I. (2012) Pea, Lentil and Chickpea Protein Application in Bread making Journal of Food Research; Vol. 1, No. 4.
[3]	David MO (2006). Nigeria No. 1 Market for U.S. wheat: Potential for other grains and seeds. Foreign Agric. Serv. Bull. pp. 1-2.
[4]	Olaoye, O.A., A.A. Onilude and O.A. Idowu, 2006. Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. Afri. J. Biotechnol., 11: 1102-1106.
[5]	Woolfe, J.A., (1992). Sweet potato; an untapped food resource. Cambridge University Press, New York UK., pp 1-39.
[6]	Singh, S., C.S Ria and D.C. Saxena, (2008). Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies. Afr. J. Food sci., 2: 65-7.
[7]	WHO (World Health Organization). 1995. Global prevalence of vitamin A deficiency. Micronutrient Deficiency Information System, Working Paper #2 (Catalog # WHO/NUT/95.3). WHO, Geneva, Switzerland.
[8]	Odebode, S.O., N. Egeonu and M.O. Akoroda, 2008. Promotion of sweet potato for the food industry in Nigeria. Bulgarian J. Agric. Sci., 14: 300-308.
[9]	Samapundo S., B. De Meulenaer, D. Osei-Nimoh, Y.B. Lamboni, J.M. Debevere and F. Devlieghere, 2007. Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage Food Microbiology 24, 465-473.
[10]	WHO (World Health Organization). 1995. Global prevalence of vitamin A deficiency. Micronutrient Deficiency Information System, Working Paper #2 (Catalog # WHO/NUT/95.3). WHO, Geneva, Switzerland.
[11]	Odebode, S.O., 2004. Promotion of high quality sweet potato flour in the food industry; evidence from rural women. University of Ibadan press, Ibadan Nigeria, pp 2.
[12]	Ulm SG (1988). The Effect of Storage Conditions on Selected Quality Attributes of Sweet potato Flour, Thesis of the University Tennessee, Knoxville. p. 7-26.
[13]	Agbor-Egbe, T. and Richard, J. E. 1990. Evaluation of the chemical composition of fresh and stored edible aroids. J. Sci. Food Agric., 53: 487-495.
[14]	Purseglove, J. W. (1991). Tropical crops. Dicotyledons. New York: Longman Scientific and Technical.. John Wiley and Sons Inc., pp. 58-65.
[15]	Ofori, G., I. W.O. Ellis and K.H. Dapaah, 2009. assesssment of vitamin A content and sensory attributes of new sweet potato (Ipomeoa batatas) genotypes in Ghana. Afr. J. Food sc., 3: 184-192.
[16]	Shittu, S. T., Oyeyemi, W. A., Okewumi, T. A. and Salman, T. M. Role of oxidative stress in therapeutic administration of artesunate on sperm quality and testosterone level in male albino rats African Journal of Biotechnology Vol. 12 (1), pp. 70-73, 2 January, 2013.
[17]	Ammar, M.S., A.E. Hegazy and S.H. Bedei, 2009. Using of Taro flour as partial substitute of wheat flour in Bread making. World J. Dairy Food Sci., 4: 94-99.
[18]	Shittu TA, Dixon A, Awonorin SO, Sanni LO, Maziyadixon B (2008). Bread from composite cassava genotype and nitrogen fertilizer on bread quality. Food Res. Int., 41: 568-578.
[19]	Ade-Omowaye, B.I.O., B.A. Akinwande, I.F. Bolarinwa and A.O. Adebiyi, 2008. Evaluation of tigernut (Cyperus esculentus) wheat composite flour and bread. Afr. J. Food Sci., 2: 87-91.
[20]	Khan (2005). Effect of soy-flour supplementation on mineral and phytate contents of unleavened flat bread (chapattis.) J.of Nutrition Bulletin 3: 322-168.
[21]	Houssou P, Ayemor GS (2002). Appropriate processing and food functional property of maize flour. African Journal of Science and Technology 3: 126-131.
[22]	Islam M.Z, Shams-Ud-Din and Haque M.A. (2011). Studies on the effect of brown rice and maize flour on the quality of bread. J. Bangladesh Agril. Univ. 9 (2): 297-304.
[23]	Chauhan GS, Zillman RR and NAM Eskin Dough mixing and bread making properties of quinoa-wheat flour blends. International Journal of Food Science and Technology. 1992; 27: 701-705.
[24]	Walter, W.M., V.D. Truong and K.E. Sylvia, 2001. Methods In: Roots, Tubers, Plantains and Bananas inHuman Nutrition. FAO Food and Nutrition Series, No. 24, pp: 121-139.
[25]	Giami, S.Y, Adindu, M.N., Akusu, M.O. and Emenike J.N.T. (2004). Compositional, functional and storage properties of flours from raw and heat processed African bread fruit (Treculia Africana Deene) seeds. Plant foods Human Nutrition. 55: 357-368.
[26]	AOAC (2005). Official methods of analysis 18th ed. Arlington, V.A Association of Official Analytical Chemist PP. 806-842.
[27]	Ihekoronye, A.I. and Ngoddy, P.O. (1985). Integrated Food Science and Technology. Macmilian Publishers, New York. Pg 296-301.
[28]	Chaturvedi, Y. and Nagar, R. (2001) Levels of β-carotene and effects of processing on selected fruits and vegetables of the zone of India. Plant foods for Human Nutrition 56: 127-132.
[29]	Steele RGD and JH Torrie Principles and Procedures of Statistics. McGraw-Hill Book Company Inc. New York, USA. 1980.
[30]	Onuegbu N. C., Ihediohanma N.C., Odunze O. F and Ojukwu M (2013) Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production Sky Journal of Food Science Vol. 2 (8), pp. 005-013, December.
[31]	Begum R, M. J. Uddin, M. A. Rahman and M. S. Islam (2013) Comparative study on the development of maize flour based composite bread J. Bangladesh Agril. Univ. 11 (1): 133-139.
[32]	Van Hal M (2000). Quality of sweetpotato flour during processing and storage. Food Rev. Inter. 16: 1-37.
[33]	Mis, A. 2000. Some methodological aspects of determining wet gluten quality by the Glutomatic Method (a laboratory note), International Agrophysics, 14, 263-267.
[34]	Schneeman BO (2002) Gastrointestinal physiology and functions. British Journal of Nutrition.; 88 (2): 159-163
[35]	Simonne, A.H., Kays, S.J., Koehler, P.I., and Eitenmiller, R.R. 1993. Assessment of ß-carotene content in sweetpotato breeding lines in relation to dietary requirements. Journal of Food Composition and Analysis 6: 336-345.
[36]	Takahata, Y., Noda, T. and Nagata, T. 1993. HPLC determination of ß-carotene content of sweet potato cultivars and its relationship to color values. Japanese Journal of Breeding 43: 421-427.
[37]	Stephensen, C.B., 2001. Vitamin A, infection and immune function. Ann. Rev. Nutr., 21: 167-192.