Effects of Baobab (Adansonia Digitata) Fruit Pulp Powder Incorporation On the Nutritional, Functional and Sensory Properties of the Composite Bread Made with Wheat Flour (Published)
The Baobab (Adansonia digitata) is nicknamed the “tree of life” because of its exceptional versatility in terms of food, medicine, economics and ecology, with edible fruit. The aim of this study is to diversify the use of Adansonia digitata pulp, a local food resource that is little exploited for everyday products such as bread. Adansonia digitata fruit pulp, dried and ground into a very fine mixture, is incorporated into Type 55 wheat flour. Composite formulations containing 0%, 5%, 10%, 12% and 15% Adansonia digitata powder were analyzed for their nutritional, functional and sensory characteristics. The results show a significant improvement in fiber content (2.15%), bioactive compounds (polyphenols (2737.75 mg EAG/100g DM); flavonoids (804.91 mg EQ/100g DM) and tannins (968.25 mg EAT/100g DM)) and minerals (1.47%). Formulations containing up to 10% Adansonia digitata were the best accepted from a sensory point of view. The moderate incorporation of Adansonia digitata pulp into wheat flour therefore appears to be an effective strategy for improving the nutritional quality of bread while preserving its acceptability by consumers.
Keywords: Adansonia digitata fruit pulp powder, Baobab, Composite Bread, breadmaking
Effect of Cassava (Manihot Esculenta Crantz) Variety, Drying Method and Blending Ratio on the Proximate Composition and Sensory Properties of Cassava-Wheat Composite Bread (Published)
The use of composite cassava-wheat flour for commercial bread making purposes and consumption of composite cassava-wheat bread are relatively new in Ethiopia. This experiment was conducted to explore the effects of cassava variety, drying methods and blending ratio on chemical compositions and sensory properties of cassava-wheat composite bread. Two levels of cassava verities (Qulle and Kello), two levels of drying methods (sun and oven) and three levels of blending rations (11.12g, 25.00 g and 42.90 g of cassava in 100 g of control wheat flour) were used and the treatments were factorial arranged in complete randomized design with three replications. Blending with Qulle and Kello varieties had reduced crude protein content to 9.18 and 8.84 %, respectively as compared to the protein content (10.05 %) in the control (100% wheat bread). Similarly, the crude fat dropped to 1.18 to 1.12 % from 2.33%, the crude fiber increased to 2.05 and 2.03 % from 1.17 %, the carbohydrate (%) increased to 80.13 and 81.10 from 77.33, the ash increased to 2.21 and 2.10 % relative to 1.82 % in wheat bread. No significant (P>0.05) differences were detected in proximate compositions attributed to the two drying methods. With increase in blending ratio the carbohydrate, the crude fiber and the ash contents increased whereas the protein content decreased significantly (P<0.05). No significant (P>0.05) differences were observed in overall acceptability of the composite breads due to varieties and drying methods. However, as the blending ratio increased the overall acceptability dropped significantly (P<0.05). It could be concluded that the substitution of cassava flour with wheat flour in bread making with substitution level up to 25 g did not adversely affect the quality properties of the bread and produce bread comparable to that produced from wheat flour in terms of proximate composition and sensory acceptability. Further studies are required to investigate the impacts on anti-nutrients and storage period on cassava-wheat composite bread.
Keywords: Blending, Composite Bread, Drying, Proximate and Sensory Acceptability., cassava