Beruflich Dokumente
Kultur Dokumente
a r t i c l e i n f o a b s t r a c t
Article history: The effect of substituting wheat flour with acha and bambara nut sourdough flours on bread properties
Received 1 December 2015 was investigated. Bread was prepared by replacing wheat flour with acha and bambara nut sourdough
Received in revised form flour at different proportions (0, 5:5, 10:10 and 15:15). Nutritional, antinutritional, antioxidant and bread
11 February 2016
properties of bread were determined. Estimated intakes of nutrients were compared with dietary
Accepted 23 February 2016
Available online 26 February 2016
reference intakes (DRIs). Addition of sourdough flour influenced pasting properties of wheat flour. Total
dietary fiber, protein digestibility (77.92e84.63%), mineral, amino acid and antioxidant contents of
composite breads were significantly improved compared to wheat bread. Composite breads contained
Keywords:
Sourdough flour
lower phytate (1.20e1.36 mg/100 g) compared to control bread (1.63 mg/100 g) while tannin was not
Bread detected in composite breads except at 15% sourdough flour inclusion (with a low value of 0.11 mg/
Nutritional 100 g). Composite breads would contribute to DRIs of protein (50.29e71.65% in male and female), dietary
Antioxidant fiber (47.33e50.44% in adult), iron (47.03e104.74% in male and female). Specific volume, color and
Bread properties texture of composite breads were not significantly different from control. Substitution of up to 10%
sourdough flours in bread significantly improved taste, flavor and acceptability scores compared to
wheat bread.
© 2016 Published by Elsevier Ltd.
http://dx.doi.org/10.1016/j.lwt.2016.02.050
0023-6438/© 2016 Published by Elsevier Ltd.
224 C.E. Chinma et al. / LWT - Food Science and Technology 70 (2016) 223e228
growing demand for healthier baked products. The study aimed at 2.6. Determination of pasting properties
evaluating the effect of substituting acha-bambara nut sourdough
flour on the pasting properties of resultant flour blends, and the Pasting properties of wheat flour-acha-bambara nut sourdough
nutritional properties of wheat bread, and to compare the esti- flour blend was determined using rapid visco analyzer (RVA)
mated intakes of nutrients to the dietary reference intakes (DRIs). (Newport Scientific Pty Ltd., New South Wales 2102, Australia) ac-
Also, the antioxidant, anti-nutritional, physical and sensory prop- cording to AACC method (2000). A 2.5 g of flour was weighed into a
erties of breads was evaluated. dried empty canister; then 25 ml of distilled water was dispensed
into the canister containing the sample. The suspension was thor-
oughly mixed, and the canister was fitted into the RVA. Each sus-
2. Materials and methods
pension was kept at 50 C for 1 min, heated to 95 C at 12.2 C/min
and then held at 95 C for 2.5 min, cooled to 50 C at 11.8 C/min
2.1. Materials
and held for 2 min to determine the RVA profile. The RVA param-
eters determined include: peak viscosity (maximum paste viscosity
Bambara nut and acha seeds, wheat flour (Golden penny) and
achieved in stage 2, the heating stage of the profile), final viscosity
baking ingredients were purchased from Minna, Central market,
(viscosity at the end of run), break down viscosity (difference be-
Minna, Nigeria.
tween peak viscosity and trough), set back viscosity (difference
between final viscosity and trough), pasting temperature (tem-
2.2. Preparation of flour perature at which starch granules begin to swell and gelatinize due
to water uptake) and peak time (time at which peak viscosity was
2.2.1. Acha flour recorded) (Marston, Khouryieh, & Aramouni, 2016).
Acha flour was prepared as described by Ayo, Ayo, Nkama, and
Adewori (2007). Acha seeds were sorted and dried at 60 C in an 2.7. Preparation of bread
air-draft oven and milled using attrition mill (Globe P 44, Diamond
Tools Co. Ltd., Henan, China) to obtain acha flour. Acha flour was The straight dough method of bread making as reported by
sieved through 100 mm sieve and stored in plastic containers with Mohammed, Ahmed, and Senge (2012) was used in bread making.
lids in a refrigerator. The recipe was based on flour weight, as follows: 100 g flour, 10 g
sugar, 0.75 g salt, 1.0 g baker's yeast, 1 g fat (margarine) and 50 ml
water. The dough was rested for 30 min, hand-kneaded and left for
2.2.2. Bambara nut flour
15 min. Dough pieces were divided (100 g), manually rounded,
Bambara nut flour was prepared according to the method re-
rolled and put into baking pans greased with margarine and placed
ported by Alozie, Udofia, Lawal, and Ani (2009). The seeds were
in a proofer at 40 C for 60 min. The bread was baked in an oven at
sorted, cleaned, dehulled and toasted at 85 C for 3 h in an air-draft
200 C for 15 min. The baked bread loaves were allowed to cool for
oven (Gallenkamp 300 plus series, Widnes, Cheshire, U.K.). The
2 h for subsequent analysis.
toasted seeds were allowed to cool at room temperature and
manually dehulled. The dehulled seeds were milled into flour using
2.8. Chemical analysis
attrition mill to obtain bambara nut flour. Bambara nut flour was
sieved through a 100 mm sieve and stored in plastic containers with
Protein, fat, ash, total dietary fiber and mineral (calcium, iron,
lids in a refrigerator.
magnesium and zinc) contents of samples were determined ac-
cording to AOAC method (2005). The in-vitro protein digestibility of
2.3. Preparation of sourdough and flour bread samples were determined using the procedure described by
Aboubacar, Axiell, Huagng, and Hamaker (2001). Amino acid
The method of Edema, Emmambux, and Taylor (2013) was used composition of breads were determined as described by
in the preparation of sourdough. Acha and bambara nut flours were Bidlingmeyer, Cohen, and Tarvin (1984) and results reported as g/
separately mixed with tap water (1:1 w/v) and incubated at 30 C 100 g protein.
for 48 h. The sourdoughs were separately dried in an oven at 50 C
until 10% moisture content (dry basis) was achieved. The dried 2.9. Phytic acid and tannin analysis
sourdough was sieved through 100 mm sieve and stored in plastic
containers with lids. Phytic acid content of samples was determined spectrophoto-
metrically according to the AOAC method (2005). Tannin was
determined using the method described by Price, Van and Butler
2.4. Formulation of blends
(1987).
Wheat flour and acha-bambara nut sourdough flours were
2.10. Determination of antioxidant properties
blended at different proportions (100: 0:0; 90: 5: 5; 80:10:10 and
70:15:15) where 100% wheat flour served as control. A Kenwood
The method of Beta, Nam, Dexter, and Sapirstein (2005) was
mixer was used for blending flour and sourdough flours at speed 6
used for the ferric reducing antioxidant power (FRAP) assay. The
for 5 min to achieve uniform blending.
free radical scavenging activity of breads was measured by 1,1-
diphenyl-2-picryl-hydrazil (DPPH) according to the method
2.5. Determination of pH and titratable acidity described by Silva, Ferreres, Malva, and Dias (2005).
The pH value of sourdough and bread dough was measured 2.11. Determination of physical properties of bread
using a pH meter (PHS-25, TECHMEL, USA). Total titratable acidity
was determined according to the method of Coda et al. (2010). A Weight of bread loaves was determined by weighing in an
10 g of dough was homogenized with 90 ml of distilled water and electronic weighing balance. Loaf volume was determined using
expressed as the amount (ml) of 0.1 M NaOH to obtain pH 8.3. the rape seed displacement method as described by AACC (2000).
C.E. Chinma et al. / LWT - Food Science and Technology 70 (2016) 223e228 225
Specific loaf volume was obtained by dividing the loaf volume by substituted with acha and bambara nut sourdough flours could be
the corresponding loaf weight (AACC, 2000). attributed to alteration in the starch content, composition and
properties, which in turn impacts the viscosity profile. Also, high
2.12. Sensory evaluation protein and fat contents in food samples are known to influence
pasting properties (Eliasson, Carlson, Larsson, & Miezis, 1981).
Sensory analysis of bread samples was carried out by 20 pan-
elists (11 female and 9 male, mean ages: 32, range: 23e48 years). 3.3. pH, nutritional properties, phytate and tannin contents of
The panelists were instructed to evaluate the coded samples for bread
color (crust and crumb), texture, flavor, taste and overall accept-
ability. Each sensory attribute was rated on a 9-point Hedonic scale The pH, nutritional properties, phytate and tannin contents of
(1 ¼ disliked extremely and 9 ¼ liked extremely). The sensory at- breads are shown in Table 2 pH of breads containing sourdough had
tributes were discussed with the panellists during a sensory increased acidity and this was evident from their lower pH range
training session. Tap water was provided to rinse the mouth be- (5.20e5.31) compared to 100% wheat bread (5.80). The acidity of
tween evaluations. the composite breads increased with an increase in sourdough
substitution level. Ash, fat, protein and total dietary fiber of com-
2.13. Statistical analysis posite bread ranged from 2.53 to 3.02%, 4.06e4.45%, 14.08e16.48%
and 4.26e4.54%, respectively, while 100% wheat bread contained
Data obtained were subjected to analysis of variance (ANOVA) 2.19% ash, 3.81% fat, 12.14% protein and 3.91% crude fiber (Table 2).
and differences among means were compared by Tukey tests at 5% The calcium, iron, magnesium and zinc contents of composite
probability level. All computations were made by statistical soft- bread ranged from 52.62 to 53.30 mg/100 g, 3.48e4.73 mg/100 g,
ware SPSS (version 11). 75.85e108.65 mg/100 g, 0.98e1.42 mg/100 g, respectively and
were significantly higher compared to 100% wheat bread
3. Results and discussion (51.08 mg/100 g calcium, 2.72 mg/100 g iron, 54.50 mg/100 g
magnesium and 0.91 mg/100 g zinc). Generally, ash, fat, protein,
3.1. Composition of sourdough and flour total dietary fiber and mineral contents of composite bread were
significantly higher than 100% wheat bread, and could be attributed
The composition of sourdough and flours was first evaluated. to inclusion of acha and bambara nut sourdough flours. Sourdough
The pH of acha and bambara nut sourdough was 4.17 and 4.22, fermentation modified the availability of fiber fraction, protein and
respectively. The moisture, ash, protein, fat, total dietary fiber, increased mineral contents of flour (Katina et al., 2005).
carbohydrate, phytic and tannin contents of acha sourdough flour Protein digestibility is one of the indices used for evaluation of
were 7.29%, 1.26%, 12.51%, 0.47%, 4.63%, 78.47%, 1.58 mg/100 g and protein quality as well as an indicator for protein bioavailability in
0.16 mg/100 g, respectively. Bambara nut sourdough flour con- foods (Chinma, James, Imam, Anuonye, & Yakubu, 2013). Composite
tained 8.11% moisture, 3.68% ash, 23.80% protein, 4.31% fat, 3.82% bread samples had higher protein digestibility (77.92e84.63%)
total dietary fiber, 56.28% carbohydrate, 2.03 mg/100 g phytic acid compared to 100% wheat bread (72.30%). The protein digestibility
and 1.27 mg/100 g tannin. The pH and titratable acidity values of values of composite bread was higher than the values
bread dough prepared from blends of wheat flour and acha- (68.98e77.85%) reported by Rizello et al. (2014) for sourdough
bambara nut sourdough flours at different proportions of 100: bread prepared from wheat, chickpea, lentil and bean flour blends.
0:0; 90: 5: 5; 80:10:10 and 70:15:15 were 4.63 and 9.62, 4.37 and Phytic acid and tannins are anti-nutrients in foods. Phytic acid
8.87, 4.30 and 8.39, 4.19 and 8.07, respectively. has ability to bind minerals, proteins, and starch which alters the
solubility, functionality, digestion, and absorption of these food
3.2. Pasting properties components (Oatway, Vasanthan, & Helm, 2001) while tannins
lower the overall quality of foods by reducing the bioavailability of
Substitution of acha and bambara nut sourdough flours to wheat protein and iron (Mosha & Vicent, 2005). Opposed to the anti-
flour significantly (P 0.05) decreased peak viscosity (from 135.64 nutritive effect of phytic acid, there are scientific evidence
to 100.81 RVU), trough viscosity (from 81.10 to 60.11 RVU), break- demonstrating a diverse range of benefits to health and wellbeing
down viscosity (from 54.52 to 40.73 RVU), final viscosity (from such as decrease in plasma cholesterol and triglycerides, decrease
155.37 to 121.07 RVU) and setback viscosity (74.27e60.96 RVU) and the availability of heavy toxic metals and possess antioxidant and
pasting temperature (from 69.80 to 67.56 C) of wheat flour anti-carcinogenic effects (Kumar, Sinha, Makkar, & Becker, 2010).
(Table 1) while peak time showed no significant (P 0.05) increase. Composite breads contained lower phytic acid content
The decrease in pasting parameters of wheat flour when (1.20e1.36 mg/100 g) compared to wheat bread (1.66 mg/100 g),
Table 1
Effect of substitution of acha-bambara nut sourdough flour on the pasting properties of wheat flour.
Peak viscosity (RVU) 135.64 ± 0.56a 128.20 ± 0.59b 120.54 ± 0.38c 100.81 ± 0.73d
Trough (RVU) 81.10 ± 0.29a 77.84 ± 0.91b 72.28 ± 0.25c 60.11 ± 0.52d
Breakdown (RVU) 54.52 ± 0.45a 50.36 ± 0.81b 48.26 ± 0.77c 40.73 ± 0.60d
Final viscosity (RVU) 155.37 ± 0.80a 148.76 ± 0.63b 139.78 ± 0.30c 121.07 ± 0.78d
Setback (RVU) 74.27 ± 0.75a 70.92 ± 0.27b 67.30 ± 0.61c 60.96 ± 0.56d
Peak time (Min) 5.12 ± 0.10a 5.19 ± 0.39a 5.23 ± 0.85a 5.29 ± 0.40a
Pasting temperature ( C) 69.80 ± 0.42a 68.57 ± 0.44b 67.68 ± 0.40c 67.56 ± 0.92c
Table 2
Effect of substitution of acha-bambara nut sourdough flour on the chemical composition and antioxidant properties of bread.
and this suggests that the consumption of the composite breads Gobbetti, 2012).
could be beneficial to those who wish to enhance bioavailability of The contributions of protein, dietary fiber, iron, calcium and zinc
minerals. Tannin was not detected in 100% wheat bread and com- to the dietary reference intakes (DRIs) is presented in Table 3. The
posite breads except for 15% substituted sourdough bread (0.11 mg/ calculation was based on a daily intake of 250 g of bread per person
100 g). Phytic acid and tannin contents were below their toxic as recommended by World Health Organization given by the Food
levels in substituted bread. The phytic acid content of breads ob- and Nutrition Board of National Academy of Science (NAS, 2004;
tained in this study were lower than the value (1.77e6. 54 mg/g) Sanz-Penella, Wronkowska, Soral-Smietana, & Haros, 2013). In
reported by Tuncel, Yılmaz, Kocabıyık, and Uygurfor (2014) for terms of DRIs, the control bread contributes 44.36% and 56.78% of
infrared stabilized rice bran substituted breads. Also, Ktenioudaki the protein recommended for males and females respectively,
et al. (2015) reported a phytic acid valued of 0.14e0.28 g/100 g while composite breads will contribute increased intakes of protein
for breads supplemented with brewer's spent grain sourdough (50.29e58.86% in male, and 61.22e71.65% in female). Also, con-
flour. sumption of the control bread satisfies 43.44% of the dietary fiber
Antioxidant properties of bread samples were evaluated using recommendation, whereas composite bread will contribute
two assays: 1, 1-diphenyl-2-picryl-hydrazil (DPPH) and ferric 47.33e50.44% in adult. For iron, 100% wheat bread will contribute
reducing antioxidant power (FRAP) as presented in Table 2. Com- 62.53 and 38.86% in male and female respectively, while composite
posite breads contained higher values of DPPH (128.20 to bread will contribute 80.00e104.74% (in male) and 47.03e63.92%
143.65 mmol TEAC/100 g) and FRAP (512.91e565.19 mmol TE/ (in female). For calcium, control bread will contribute 10.22% while
100 g) than 100% wheat bread (102.47 mmol TEAC/100 g DPPH and composite bread will contribute 10.52e11.06% in adult. In terms of
498.50 mmol TE/100 g FRAP). The antioxidant properties of com- zinc, control bread will contribute 16.55 and 22.75% in male and
posite bread samples increased with an increasing level of sour- female respectively while composite bread will contribute
dough flour substitution in the blends; this trend is in agreement 17.82e25.82% (in male) and 24.50e35.50% (in female). The RDIs
with the result of Moroni, Zannini, Sensidoni, and Arendt (2012) result indicates that wheat bread supplemented with acha-
who reported that addition of buckwheat sourdough enhanced bambara nut sourdough flour will provide an adequate intake of
the antioxidant properties of wheat bread. The higher antioxidant protein, dietary fiber, iron and zinc.
activity of the composite breads is most probably attributed to the Amino acid composition of composite bread (most acceptable
synthesis of antioxidantive peptides from lactic acid bacteria during blend after sensory evaluation) (80% wheat flour: 10% acha: 10%
sourdough fermentation of cereal flour (Coda, Rizzello, Pinto, & bambara nut sourdough flours) and 100% wheat bread is presented
Table 3
Contribution of nutrients to the relevant dietary reference intakes (DRIs) consuming an average daily portions of 250 g of wheat bread and composite bread.
100WF ¼ 100% wheat flour; 90WF:5ASF:5BSF ¼ 90% wheat flour: 5% acha sourdough flour: 5% bambara nut sourdough flour; 80WF: 10ASF:10BSF ¼ 80% wheat flour: 10% acha
sourdough flour: 10% bambara nut sourdough flour; 70WF: 15ASF:15BSF ¼ 70% wheat flour: 15% acha sourdough flour: 15% bambara nut sourdough flour.
a
Males between 19 and 70 years, females between 19 and 50 years. Food and Nutrition Board, Institute of Medicine, National Academy of Science (NAS, 2004). Data adapted
from the National Academy of Science (NAS, 2004).
C.E. Chinma et al. / LWT - Food Science and Technology 70 (2016) 223e228 227
Table 5
Effect of substitution of acha-bambara nut sourdough flour on the physical and sensory properties of bread.
Physical properties
Loaf weight (g) 163.60 ± 0.86d 165.25 ± 0.72c 166.41 ± 0.55b 167.18 ± 0.33a
Loaf volume (cm3) 517.92 ± 1.03a 501.17 ± 1.19b 495.60 ± 1.08c 490.48 ± 0.87d
Specific volume (cm3/g) 3.17 ± 0.24a 3.02 ± 0.17a 2.98 ± 0.11a 2.93 ± 0.37a
Sensory properties
Crust color 7.0 ± 0.06a 7.1 ± 0.10a 7.3 ± 0.04a 7.3 ± 0.13a
Crumb color 7.2 ± 0.00a 7.2 ± 0.03a 7.1 ± 0.05a 7.1 ± 0.02a
Texture 7.2 ± 0.16a 7.4 ± 0.11a 7.4 ± 0.09a 7.4 ± 0.16a
Flavor 6.9 ± 0.00b 7.6 ± 0.03a 7.8 ± 0.01a 7.6 ± 0.05a
Taste 7.0 ± 0.13b 7.8 ± 0.08a 7.7 ± 0.15a 6.5 ± 0.03b
Overall acceptability 8.2 ± 0.17a 8.0 ± 0.10a 8.1 ± 0.06a 7.4 ± 0.01b
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