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

dc.contributor.authorUdomkun, P.
dc.contributor.authorMasso, C.
dc.contributor.authorSwennen, R.
dc.contributor.authorRomuli, S.
dc.contributor.authorInnawong, B.
dc.contributor.authorFotso Kuate, A.
dc.contributor.authorAkin-Idowu, P.E.
dc.contributor.authorAlakonya, A.
dc.contributor.authorVanlauwe, B.
dc.date.accessioned2022-05-19T14:18:32Z
dc.date.available2022-05-19T14:18:32Z
dc.date.issued2022
dc.identifier.citationUdomkun, P., Masso, C., Swennen, R., Romuli, S., Innawong, B., Fotso Kuate, A., ... & Vanlauwe, B. (2022). Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Science and Nutrition, 10(9), 3085-3097.
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7468
dc.description.abstractPlantain 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.
dc.description.sponsorshipAfrican Union
dc.format.extent1-13
dc.language.isoen
dc.subjectBioactive Compounds
dc.subjectBread
dc.subjectFlours
dc.subjectNutritive Value
dc.subjectPlantains
dc.subjectOrganoleptic Properties
dc.subjectChemicophysical Properties
dc.titleComparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationKatholieke Universiteit Leuven
cg.contributor.affiliationUniversity of Hohenheim
cg.contributor.affiliationSilpakorn University
cg.contributor.affiliationNational Horticultural Research Institute, Nigeria
cg.contributor.affiliationInternational Maize and Wheat Improvement Center
cg.coverage.regionCentral Africa
cg.coverage.countryCameroon
cg.coverage.hubEastern Africa Hub
cg.coverage.hubCentral Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNatural Resource Management
cg.researchthemeNutrition and Human Health
cg.researchthemePlant Production and Health
cg.identifier.bibtexciteidUDOMKUN:2022
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectFood Security
cg.iitasubjectNutrition
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectPlantain
cg.iitasubjectValue Chains
cg.journalFood Science and Nutrition
cg.notesOpen Access Journal; Published online: 27 Apr 2022
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1002/fsn3.2907
cg.iitaauthor.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.iitaauthor.identifierCargele Masso: 0000-0002-3980-6832
cg.iitaauthor.identifierRony Swennen: 0000-0002-5258-9043
cg.iitaauthor.identifierFotso Kuate, A.: 0000-0002-5247-7519
cg.iitaauthor.identifierbernard vanlauwe: 0000-0001-6016-6027
cg.futureupdate.requiredNo


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