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Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

Aderonke Ibidunni Olagunju (Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria)
Peace Chioma Ekeogu (Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria)
Oluwaseun Cege Bamisi (Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria)

British Food Journal

ISSN: 0007-070X

Article publication date: 5 May 2020

Issue publication date: 12 October 2020

211

Abstract

Purpose

Wheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.

Design/methodology/approach

Whole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.

Findings

Results showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.

Originality/value

The present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

Keywords

Acknowledgements

Declaration of interest: The authors declare that there is no conflict of interest.Funding: This work did not receive any external funding; it was self-sponsored.

Citation

Olagunju, A.I., Ekeogu, P.C. and Bamisi, O.C. (2020), "Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread", British Food Journal, Vol. 122 No. 11, pp. 3585-3600. https://doi.org/10.1108/BFJ-10-2019-0773

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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