Effects of added fluted pumpkin seed flour on the chemical composition, physical and sensory quality of acha-wheat bread
Abstract
This study investigated the effect of incorporating fluted pumpkin seed flour (FPSF) into acha-wheat bread on its chemical composition, physical attributes, and sensory qualities. Acha-wheat bread samples were prepared by substituting wheat flour with varying percentages (5%, 10%, 15%and 20%) of FPSF. Proximate analysis revealed that the addition of FPSF significantly increased the protein and dietary fiber content of the bread from 10.79- 13.03 and 0.04-0.21%, while ash and fat content also showed slight increment from 1.40-2.50 and 5.47-6.71% respectively. The moisture content decreased marginally with increasing FPSF concentration. The physical characteristics: loaf volume decreased with higher FPSF levels which could be attributed to reduced gluten content and impaired gas retention. However, crust and crumb color improved, yielding a golden colour and appealing appearance. Generally, sensory evaluation showed that bread with up to 10% FPSF substitution was the most preferred in terms of taste, texture, and overall quality. Incorporating FPSF in acha-wheat bread enhances its nutritional profile and certain physical qualities up to a certain level, it may necessitate adjustments in formulation to optimize sensory attributes and maintain consumer acceptability.
Downloads
References
Abdel-Aziz A R, Abou Laila M R, Aziz M, Omar M A, Sultan K (2018). In Vitro and In Vivo Anthelmintic Activity of Pumpkin Seeds and Pomegranate Peels Extracts Against Ascaridia Galli. Beni-Suef Univ. J. Basic Appl. Sci., 7 (2) pp. 231-234.
Aghaei S, Nikzad H, Taghizadeh M, Tameh A, Taherian A, Moravveji A (2014). Protective Effect of Pumpkin Seed Extract on Sperm Characteristics, Biochemical Parameters and Epididymal Histology in Adult Male Rats Treated with Cyclophosphamide. Andrologia, 46 (8) pp. 927-935.
Agu, H., Ukonze, J. and Paul, K. A. (2010). Quality Characteristics of Bread Made from Wheat and Fluted Pumpkin Seed flour. Nigerian Food Journal, 28(1), 1-22.
Akubor, P. I. (2003). Functional Properties and Performance of Cowpea/Plantain/Wheat Flour Blends in Biscuits. Plant Foods for Human Nutrition, 58, 1-8.
Andarwulan N, Cahyarani Puspita N, Saraswati, Średnicka-Tober D. Antioxidants Such as Flavonoids and Carotenoids in the Diet of Bogor, Indonesia Residents. Antioxidants (Basel). 2021 Apr 11;10(4):587. doi: 10.3390/antiox10040587. PMID: 33920414; PMCID: PMC8069321.
Anam Khalid AH, Shamim S, Ahmad J (2022). Divergence in Single Kernel Characteristics and Grain Nutritional Profiles of Wheat Genetic Resource and Association among Traits. Front Nutr. (2022) 8:805446.
AOAC (2015). Official Methods of Analysis. Association of Official Analytical Chemists. 18th Edition, AOAC, Arlington, 806-814.
AOAC. (2012). Association of Official Analytical Chemist, Official Methods of Analysis (19th ed.). Gaithersburg, MD: AOAC International.
Atuonwu, A.C. and Akobundu, E.N. (2010). Nutritional and Sensory Quality of Cookies Supplemented with Deffated Pumpkin (cucurbita pepo) Seed Four. Pakistan Journal of Nutrition 9(7):672-677.
Ayo, J.A, Ibrahim, A. N., Sarial, P(2022). Chemical Composition, Physical Properties and Organoleptic Acceptability of Bread Produced from Acha-Orange Fleshed Sweet Potato Flour Blends Journal of the Saudi Society for Food and Nutrition (JSSFN) 16(1), 1-12, 2022.
Ayo, J. A, Esan, Y. O, Okpasu, A1, Gbuusu, B, Mohammed, A and Tyvakase, T(2024) Quality Evaluation of Bread Produced from Blends of Wheat and Acha Flour Complemented with Defatted Bambara Groundnut Flour. Asia Pacific Journal of Sustainable Agriculture Food and Energy (APJSAFE) Vol. 12(1) 6-20 https://ojs.bakrie.ac.id/index.php/APJSAFE/about
Ayo,J.A , Ojo, M. O., Popoola1,C.A., V. A. Ayo, V.A., and Okpasu, A (2018) Production and Quality Evaluation of Acha-tigernut Composite Flour and Biscuits Asian. Food Science Journal 1(3): 1-12, 2018; Article no.AFSJ.39644.
Ayo, J. A., Falade, K. O., and Olawumi, M. O. (2016). Optimization of Cassava-Corn-Wheat Composite Flour for the Production of Cookies. Journal of Culinary Science & Technology, 14(1), 62-74.
Ayo, J. A.; Ayo V. A., Nkama, I.; and Adewori; R. (2007): Physical In-Vitro Digestibility and Organoleptic Evaluation of “Acha” Wheat Buicuit Supplemented with Soybean Flour. Nigerian food journal. 25: 77-89.
Bilge, G., Sezer, B., Eseller, K. E., Berberoğlu, H., Köksel, H. and Boyacı, İ. H. (2016). Determination of Ca Addition to the Wheat Flour by Using Laser-Induced Breakdown Spectroscopy (LIBS). European Food Research and Technology, 242, 1685-1692.
Buckman, E. S., Oduro, I., Plahar, W. A. and Tortoe, C. (2018). Determination of the Chemical and Functional Properties of Yam Bean (Pachyrhizus erosus (L.) Urban) Flour for Food Systems. Food science & nutrition, 6(2), 457-463.
Castañeta, G., Miranda-Flores, D., Bascopé, M. et al. Characterization of Carotenoids, Proximal Analysis, Phenolic Compounds, Anthocyanidins and Antioxidant Capacity of An Underutilized Tuber (Tropaeolum tuberosum) from Bolivia. Discov Food 4, 9 (2024). https://doi.org/10.1007/s44187-024-00078-8.
Cauvain, S. P. (2013). Breadmaking: Improving quality (2nd ed.). Woodhead Publishing.
Chari K Y, Polu P R, Shenoy R R (2022). An appraisal of pumpkin seed extract in 1, 2-dimethylhydrazine induced colon cancer in wistar rats. J. Toxicol., 2018.
Chinwe, U., Ekeh, J., Agwo, O., Iguh, B., and Egwu, S. (.Physicochemical and Sensory Properties of Cookies produced from Composite Flour of Wheat, Acha and Whole Orange Fleshed Sweet Potato.
Clifford, J., Niebaum, K., & Bellows, L. (2015). Iron: An essential nutrient. Colorado State University Extension.
Deriu, A. G., Vela, A. J., & Ronda, F. (2022). Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications. Foods, 11(2), 183. https://doi.org/10.3390/foods11020183.
Emelike, N., Barber, L., and. Deebom, M. (2020) Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours 2020-12-31 Page: 28-39 DOI: 10.9734/ejnfs/2020/v12i1230332
Erenstein O, Jaleta M, Mottaleb KA, Sonder K, Donovan J, Braun H-J. (2022). Global Trends in Wheat Production, Consumption and Trade In: Reynolds MP, Braun HJ, editors. Wheat Improvement. Midtown Manhattan, NY: Springer; 47–66.
Enwere, N. J. (2009). Food of Plant Origin. Afro-orbis Publishers Limited, Nsuka.pp 53-56.
Escovar-Cevoli R., Castro-Espin C., Beraud V., Buckland G., Zamora-Ros R. An Overview of Global Flavonoid Intake and Its Food Sources. In: Justino G., editor. Flavonoids—From Biosynthesis to Human Health. IntechOpen; London, UK: 2017. pp. 371–391.
Garg M, Sharma A, Vats S, Tiwari V, Kumari A, Mishra V, (2021). Vitamins in Cereals: a Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement. Front Nutr. 8:586815.
Gossell-Williams, M., Davis, A., O'Connor, N., and St. Louis, Y. (2011). An Extract of the Edible Portion of Cucurbita maxima (Pumpkin) Improves Glucose Tolerance in Humans: A Randomized, Double-Blind, Placebo-Controlled, Crossover Study. BMC Complementary and Alternative Medicine, 11(1), 1-7.
Hanna M, Jaqua E, Nguyen V, Clay J. B Vitamins: Functions and Uses in Medicine. Perm J. 2022 Jun 29;26(2):89-97. doi: 10.7812/TPP/21.204. Epub 2022 Jun 17. PMID: 35933667; PMCID: PMC9662251.
Ho, H.V (2016). The Effect of Oat Beta-Glucan on LDL-Cholesterol, Non-HDL-Cholesterol and apoB for CVD Risk Reduction: A Systematic Review and Meta-Analysis of Randomised-Controlled Trials. Br J Nutr. 2016; 116(8):1369-82.
Higdon J., Drake V., Delage B., Johnson E.J., Mayer J. Carotenoids. α-Carotene, β-Carotene, β-Cryptoxanthin, Lycopene, Lutein, and Zeaxanthin. [(accessed on 12 January 2021)] http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/carotenoids [Ref list].
Igbabul, N. D. B. and Abu, F. S. B. I. J. (2016). Physicochemical, Nutritional and Sensory Properties of Bread from Wheat, Acha and Mung Bean Composite Flours. Food Science and Quality Management, 56, 21-4.
Ikpeme-Emmanuel, C.A., Osuchukwu, N.C. and Oshiele, L. (2010). Functional and Sensory Properties of Wheat (Asetium triticuim) and Taro Flour (Colocasia esulanta) Composite Bread. African Journal of Food Science, 4, 248-253.
Inyang, U., and Asuquo, I. (2016). Physico-Chemical and Sensory Qualities of Functional Bread Produced from Whole Meal Wheat and Unripe Plantain Composite Flours. MOJ Food . ;2(2):48-53. DOI: 10.15406/mojfpt.2016.02.00031.
Islam, T. A. F. M., Chowdhury, A., Islam, M. and Islam, S. (2007). Standardization of Bread Preparation from Soy Flour. Int. J. Sustain. Crop Prod, 2(6), 15-20.
Jeevitha, G. R. and Bhuvana, S. (2019). Study on the Impact of Pumpkin Seed Flour on Whole Wheat Bread Characteristics. International Journal of Chemical Studies, 7(4), 273-277.
Kumari, N., Sindhu, S. C., Rani, V., Kumari, A. and Kumari, V. (2021). Effect of Fermentation on Nutrient Composition of Pumpkin Seed Flour.
Kiin-Kabari, D. B., Chibor, B. and Akpoebi, S. D. (2020). Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour. European Journal of Nutrition & Food Safety, 12(11), 29-38.
Koubala, B. B., Kansci, G., Mbome, L. I., and Mbofung, C. M. (2018). Chemical Composition, Nutritional Potential and Food Uses of the African millet “Acha” (DigitariaexilisStapf): A review. Cogent Food & Agriculture, 4(1), 1476994.
Lionetti, E., Pulvirenti, A., Vallorani, M., Catassi, C., and Verma, A. K. (2015). Gluten-Free Diet in Non-Celiac Wheat Sensitivity: Clinical Gut and Systemic Implications. Nutrients, 7(9), 1565-1576.
Mbaeyi-Nwaoha, I., and Ofoegbu, D. C. (2022). Proximate Assessment and Bioassay of Breakfast Cereals Produced from Blends of Acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) Flours. Toros University. Journal of Food Nutrition and Gastronomy, 1(1), 1-15.
National Institutes of Health Office of Dietary Supplements: Iron Fact Sheet for Health Professionals https://ods.od.nih.gov/factsheets/Iron-Health Professional/. Accessed 9/2/2019. (Source: https://nutritionsource.hsph.harvard.edu/iron/).
National Institutes of Health. Dietary Supplement Label Database. 2017.
Ocloo, F. C. K., Bansa, D., Boatin, R., Adom, T. and Agbemavor, W. S. (2010). Physico-chemical, Functional and Pasting Characteristics of Flour Produced from Jackfruits (Artocarpus heterophyllus) Seeds. Agriculture and biology journal of North America, 1(5), 903-908.
Okoro (2021). Production And Evaluation Of Fluted Pumpkin Seed Flour (Telfaira Occidentalis) Wheat Blend in Douganut Making. Repository.mouau.edu.ng: Retrieved Aug 08, 2023, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fluted-pumpkin-seed-flour-telfaira-occidentalis-wheat-blend-in-douganut-making-7-2.
Olagunju, A. I. (2019). Chemical Composition and Sensory Attributes of Bread from Whole Wheat-Acha Flour Blends. Food Science and Technology, 7(4), 1-12.
Onwuka, G. I. (2005). Food Analysis and Instrumentation: Theory and Practice. Naphathali Prints, Nigeria, 95-96.
Reisman, E. (2021). Sanitizing Agri-Food tech: COVID-19 and the Politics of Expectation. The Journal of Peasant Studies, 48(5), 910-933.
Riaz MW, Yang L, Yousaf MI, Sami A, Mei XD, Shah L, (2021). Effects of Heat Stress on Growth, Physiology of Plants, Yield and Grain Quality of Different Spring Wheat (Triticum Aestivum L.) genotypes. Sustainability. 13:2972.
Roesler, R., Malta, G.M., Carrasco, L.C. and Pastore, G. (2006). Evaluation of the Antioxidant Properties of the Brazilian Cerrado Fruit Annona Crassiflora (Araticum). Journal of Food Science 71 (2): C102 – C107.
Sadeghi, M., Tehrani, M. S. and Faraji, H. (2022). Vortex-Assisted Liquid-Liquid Microextraction for the Trace Determination of Potassium Bromate in Flour Food Products. Food Chemistry, 378, 132109.
Scanlon, M. G., and Zghal, M. C. (2001). Bread Staling: Molecular Basis and Control. Comprehensive Reviews in Food Science and Food Safety, 1(4), 214-219.
Shewry, P. R., Hey, S. J., and Doohan, F. M. (2020). The Wheat Grain Proteome. Proteomes, 8(2), 8.
Siddiqi RA, Singh TP, Rani M, Sogi DS, Bhat MA. (2020). Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India. Front Nutr. 7:141.
Singleton, V., Rudolf, O. and Lamuela-Raventós, M. (1999). Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent.
https://doi.org/10.1016/S0076-6879(99)99017-1
Small, E. (2015). 47. Teff & Fonio–Africa’s Sustainable Cereals. Biodiversity, 16(1), 27-41.
Stone, MS., Martyn, L. and Weaver, CM (2016). Potassium Intake, Bioavailability, Hypertension, and Glucose Control. Nutrients 2016;8.
Subramanian, S., and Viswanathan, R. (2007). Bulk Density and Friction Coefficients of Selected Minor Millet Grains and Flours. Journal of Food Engineering, 81(1), 118-126.
Tim Newman on January 9, 2020 https://www.medicalnewstoday.com/articles/160774
Threapleton D.E (2013) Dietary Fibre Intake and Risk of Cardiovascular Disease: Systematic Review and Meta-Analysis. British Medical Journal. 2013; 347:f6879.
Ukim, C. I., Ndelekwute, E. K., Kennedy, O. O., Ayuk, A. A., and Agwunobi, L. N. (2021). Potential of Acha (Digitaria spp.) Grains as Feedstuff for Chicken Diets in the Wake of Covid-19 Pandemic Challenges: A review. Nigerian Journal of Animal Production, 48(4), 94-106.
Vogiatzoglou A., Mulligan A.A., Lentjes M.A.H., Luben R.N., Spencer J.P.E., Schroeter H., Khaw K., Kuhnle G.G.C. Flavonoid Intake in European Adults (18 to 64 Years) PLoS ONE. 2015;10:e0128132. doi: 10.1371/journal.pone.0128132. [PMC free article] [PubMed] [CrossRef] [Google Scholar] [Ref list] Yvette Brazier — Updated on October 5, 2023https://www.medicalnewstoday.com/articles/195878
Zlateva, D., Stefanova, D., Chochkov, R. M. and Ivanova, P. (2022). Study on the Impact of Pumpkin Seed Flour on Mineral Content of Wheat Bread. Food Science and Applied Biotechnology, 5(2), 131-139.
Copyright (c) 2024 Jerome Adekunle Ayo, Paul Tailem, Peace Osabo, Sughen Kave
This work is licensed under a Creative Commons Attribution 4.0 International License.
