ABSTRACT
Blends of wheat flour (wf) and African Yam
Bean Water- Extractable Proteins (A YBWEP) were processed into bread in the
following ratios; I 00:0 (sample A) 90: I Oa (sample B), 90:1 Ob (sample C).
70:30a (sample D) 70:30b (sample E). The proximate composition, Antinutrient
content. functional. physical and sensory properties of the bread samples from
the composite flour blends were determined in this study and the effect of
substituting fermented African yam bean flour on the properties (anti-nutrient.
physical. functional and sensory) of the bread was also investigated.
Fermentation done at different time intervals significantly (p<0.05)
increased the levels of crude protein with a significant reduction in the
anti-nutrient content (Tannin. Phytate) of the flour. Breads produced from the
resultant blends of the African yam bean fermented at different time intervals
(24hrs & 48hrs) were significantly higher (p<0.05) in crude protein
ranging from (13:14- 16.98%) than the control (100:0) which has the least value
(13.14%). The carbohydrate content decreased from 58.78% with addition of
fermented African yam bean flour to 54.83% following 30% substitution. The
energy value of the bread samples prepared from whole wheat flour and the
blends wheat flour and fermented African yam bean flour were significantly
different (P<0.05). The energy value of bread samples decreased with an in
increase in the proportion of fermented African yam bean flour blend from
388.97 - 385. 12kcal/g with sample E (70:30b) having the least value
(385.12kcal/g) and sample D (70:30a) with the highest value (388.97kcal/g). The
highest specific volume (5.47cm3/g) was observed in the bread samples prepared
from the control (Sample A) ( 100:0) while sample B (90: I Oa) blends had the
lowest specific volume (5.27cm3/g). There was no significant difference
(p<0.05) in the bulk density of the bread. The water absorption capacity
(WAC) of the flour increased after fermentation. The substitution of the wheat
flour increased the water absorption capacity (WAC) of the bread. The general
acceptability of the bread decreased with higher ratios of the fermented
African yam bean flour inclusion in the blend. The sensory acceptability scores
shows the best Fermented African Yam Bean Flour substitution level for making
bread was 90:1 Ob. The study demonstrated that fermented African yam bean flour
could be explored for the preparation of wheat based bread with reduced gluten
levels. As a practical application, the study can assist in increasing the utilization
of some neglected leguminous crops as well as addressing the challenges of
malnutrition. prevalent in developing countries.
CHIDI, C (2024). Effect of Added Fermented African Yam Bean Flour on Nutrient Composition. Physical and Sensory Properties of Wheat Bread:- Chidi Faith. Repository.mouau.edu.ng: Retrieved Sep 07, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-added-fermented-african-yam-bean-flour-on-nutrient-composition-physical-and-sensory-properties-of-wheat-bread-chidi-faith-7-2
CHIDI, CHIDI. "Effect of Added Fermented African Yam Bean Flour on Nutrient Composition. Physical and Sensory Properties of Wheat Bread:- Chidi Faith" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Jul. 2024, https://repository.mouau.edu.ng/work/view/effect-of-added-fermented-african-yam-bean-flour-on-nutrient-composition-physical-and-sensory-properties-of-wheat-bread-chidi-faith-7-2. Accessed 07 Sep. 2024.
CHIDI, CHIDI. "Effect of Added Fermented African Yam Bean Flour on Nutrient Composition. Physical and Sensory Properties of Wheat Bread:- Chidi Faith". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Jul. 2024. Web. 07 Sep. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-added-fermented-african-yam-bean-flour-on-nutrient-composition-physical-and-sensory-properties-of-wheat-bread-chidi-faith-7-2 >.
CHIDI, CHIDI. "Effect of Added Fermented African Yam Bean Flour on Nutrient Composition. Physical and Sensory Properties of Wheat Bread:- Chidi Faith" Repository.mouau.edu.ng (2024). Accessed 07 Sep. 2024. https://repository.mouau.edu.ng/work/view/effect-of-added-fermented-african-yam-bean-flour-on-nutrient-composition-physical-and-sensory-properties-of-wheat-bread-chidi-faith-7-2