Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U
ABSTRACT
Bread is a type offood made from flour, water,
and yeast. It is typically baked, and it can be either leavened or unleavened.
This study investigated the effect of substitution of wheat with pigeon pea
sourdough on the nutritional, physical, and sensory properties of bread. Breads
were produced from five formulations offlour blends ofwheat, pigeon pea and
pigeon pea sourdough. Breads from 100 % wheat flour served as the control. The
bread samples were analyzed of phytochemical, proximate, mineral, physical,
invitro starch digestibility and sensory properties. The results ofthe
phytochemical composition ofthe bread showed significant difference (p<0.05)
in pH and total titratable acidty. In proximate composition ofthe bread, there
were no significant difference (p>0.05) within the composite flour blends
but significantly difference (p<0.05) from the control. The ’ mineral,
physical and invitro starch digestibility analysis showed significant
difference (p<0.05) within the samples. The sensory evaluation showed high
scores of preference and acceptance in bread containing up to 10% of pigeon pea
flour and 90 % ofwheat flour and were comparable to the control (100 % wheat
flour). The study revealed that the substitution of wheat with pigeon pea
sourdough on the nutritional, physical, and sensory properties ofbread had
positive effect on the bread as the bread produced possess nutrient quality
comparable to the contro
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MICHAEL, U (2026). Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U. Repository.mouau.edu.ng: Retrieved Apr 23, 2026, from https://repository.mouau.edu.ng/work/view/effect-of-substitution-of-wheat-with-pigeon-pea-sourdough-on-the-nutritional-physical-and-sensory-properties-of-bread-kanu-jessica-u-7-2
UNIVERSITY, MICHAEL. "Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Apr. 2026, https://repository.mouau.edu.ng/work/view/effect-of-substitution-of-wheat-with-pigeon-pea-sourdough-on-the-nutritional-physical-and-sensory-properties-of-bread-kanu-jessica-u-7-2. Accessed 23 Apr. 2026.
UNIVERSITY, MICHAEL. "Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Apr. 2026. Web. 23 Apr. 2026. < https://repository.mouau.edu.ng/work/view/effect-of-substitution-of-wheat-with-pigeon-pea-sourdough-on-the-nutritional-physical-and-sensory-properties-of-bread-kanu-jessica-u-7-2 >.
UNIVERSITY, MICHAEL. "Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U" Repository.mouau.edu.ng (2026). Accessed 23 Apr. 2026. https://repository.mouau.edu.ng/work/view/effect-of-substitution-of-wheat-with-pigeon-pea-sourdough-on-the-nutritional-physical-and-sensory-properties-of-bread-kanu-jessica-u-7-2