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    Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

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    Journal Article (1.274Mb)
    Date
    2022
    Author
    Udomkun, P.
    Masso, C.
    Swennen, R.
    Romuli, S.
    Innawong, B.
    Fotso Kuate, A.
    Akin-Idowu, P.E.
    Alakonya, A.
    Vanlauwe, B.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < .05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p < .05) in protein, fat, amylopectin, and calcium content was observed with SF substitution. Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. The molar phytate to minerals (iron, zinc, and calcium) ratio in all composite loaves was lower than reported critical values, except for phytate to iron. Significant differences (p < .05) were found in color, specific volume, and texture characteristics of loaves made from partial substitution with PLF and SF. Sensory evaluation revealed that bread with 10% PLF exhibited better scores for appearance and willingness to pay than the control. In contrast, SF negatively affected (p < .05) the appearance, texture, color, overall acceptance, and willingness to pay. The trade-off analysis indicated that PLF can be utilized to produce bread that meets consumers' demands, while incorporating SF as an alternative high-nutrient density bread will be beneficial to health.
    https://dx.doi.org/10.1002/fsn3.2907
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7468
    IITA Authors ORCID
    Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997
    Cargele Massohttps://orcid.org/0000-0002-3980-6832
    Rony Swennenhttps://orcid.org/0000-0002-5258-9043
    Fotso Kuate, A.https://orcid.org/0000-0002-5247-7519
    bernard vanlauwehttps://orcid.org/0000-0001-6016-6027
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1002/fsn3.2907
    Research Themes
    Biotech and Plant Breeding; Natural Resource Management; Nutrition and Human Health; Plant Production and Health
    IITA Subjects
    Agronomy; Food Security; Nutrition; Plant Breeding; Plant Production; Plantain; Value Chains
    Agrovoc Terms
    Bioactive Compounds; Bread; Flours; Nutritive Value; Plantains; Organoleptic Properties; Chemicophysical Properties
    Regions
    Central Africa
    Countries
    Cameroon
    Hubs
    Eastern Africa Hub; Central Africa Hub
    Journals
    Food Science and Nutrition
    Collections
    • Journal and Journal Articles4501
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