In order to enhance the bread qualities, the effects of
partial substitution for wheat flour with sweet potato flour and the
incorporation of aqueous okra hydrocolloid extract, on the physicochemical and
sensory characteristics of wheat bread processing was evaluated. Bread is one
of the oldest artificial basic human foods that have served man from the
ancient days till present and its socio-economic importance cannot be
undermined. It is also believed to be the most complete and cheap food and
basic auxiliary food in times of extreme food poverty. Six breading
formulations were prepared with the substitution of 10, 20 and 30% wheat flour
for sweet potato flour with or without incorporation of aqueous okra
hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. The physicochemical,
proximate and mineral composition of the dough and breads were evaluated.
Increased additions of okra hydrocolloid (OHC) and sweet potato flour (SPF) had
a substantial impact on the CIE color of the bread and dough. Raising the SPF
level reduced the dough's baking yield whereas adding OHC increased it. The
chemical makeup, pH, and titratable acidity of the loaves remained the same
when WF was replaced with SPF and whether or not OHC was added. Sensory
acceptance showed that wheat-sweet potatoes composite flour for bread
production is still not usual for local consumers who assigned grades 6 and 7
with comments “I liked it slightly” and “I liked it moderately”. Results of the
study indicate that SPF is a feasible alternative as a primary source material
for bread production. It is concluded that the addition of sweet potato flour
up to 30% in the production of bread is an interesting alternative to producing
low cost bread without significant changes in its sensory and technological properties
improving the nutritional value and “healthy” image of these products.
Author(s) Details
António Paulo Machine
Instituto Agrário de Magude, Magude, Província de Maputo,
Mozambique.
Armando Abel
Massingue
Escola Superior de Desenvolvimento Rural (ESUDER),
Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane,
Mozambique and Universidade Save, Chongoene, Mozambique.
Simião Gabriel Balane
Escola Superior de Desenvolvimento Rural (ESUDER),
Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane,
Mozambique and Universidade Save, Chongoene, Mozambique.
Egas José Armando
Escola Superior de Desenvolvimento Rural (ESUDER),
Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane,
Mozambique.
Please see the link:- https://doi.org/10.9734/bpi/cpafs/v8/3766G
