Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends
Samuel A. Ahemen, Angela N. Shima, Israel O. Acham
Asian Food Science Journal · pp. 1–10 · Published 18 Sep 2018
10.9734/AFSJ/2018/43894Abstract
The research was carried out to evaluate the effect of addition of tigernut and defatted sesame flours on the physical, functional and microbiological properties of the wheat bread. Tigernut and sesame were processed into flour, which were used in partially substituting the wheat flour. Six blend ratios of 100:0:0 (sample A), 90:10:0 (sample B), 85:10:5 (sample C), 80:10:10 (sample D), 75:10:15 (sample E) and 70:10:20 (sample F) were designed for wheat, tigernut and defatted sesame flours respectively. The physical properties of the bread loaves were evaluated and the results decreased significantly with addition of tigernut flour and increase in the level of substitution wheat flour with defatted sesame flour. The bread weight ranged from 158.23-210.07 g, loaf volume varied from 360-672 cm3, bread specific volume was in the range of 1.71-4.14 cm3/g and oven spring lied between 0.43-2.80 cm. The result revealed the following ranges for functional properties of the flour blends: OAC (1.19-1.38 g/g), WAC (1.33-1.63 g/g), BD (0.65-0.69 g/mL), SC (1.13-1.34 cm) and LGC (0.80-1.00%). While the results of the microbiological properties showed that the total bacterial count ranged between 2.67 x 102 – 2.33 x 104 cfu/g and total fungi count ranged from 2.67 x 102 – 5.83 x 103 respectively. Coliforms were not detected. The study concluded that it is possible to produce composite bread with the incorporation of tigernut and defatted sesame flour. This will go a long way in reducing the over-dependence on wheat, improve the use of more local resources and make bread more affordable especially for the low-income consumers.
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