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The purpose of this current investigation is to evaluate the effect of adding different levels of cheeseweed Malva parviflora L. mallow leaves powder (MPLP) on the nutritional and quality characteristics of bread.

Wheat flour was partially replaced with MPLP at 0%, 1%, 2%, 3%, 4% and 5% levels to obtain the wheat– MPLP composite flour. Chemical composition, phenolics, flavonoids and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl of wheat flour and MPLP were determined. Physicochemical and sensory characteristics of bread enriched with various levels of MPLP were evaluated.

MPLP contains 23.9% of protein, 10.1% of crude fiber and 9.8% of ash, respectively. MPLP had a significantly higher concentration of micronutrients than wheat flour. The content of total phenolics, flavonoids as well as free radical scavenging activity of MPLP were 17.6, 38.2 and 6.0 fold, respectively, higher compared to wheat flour. Protein content in bread samples increased with the addition of the MPLP in a range of 1.2%–6.6%. The increasing replacement of MPLP in the composite flours resulted in progressively higher dietary fiber and ash contents for fortified bread samples. The higher level of MPLP reduced the specific volume of fortified breads. The highest scores for the sensory attributes were noted for bread samples fortified with 2% and 3% of MPLP, whereas the lowest scores for bread samples fortified with 4% and 5% MPLP.

Supplementation of wheat bread with different levels of MPLP resulted in significant increases in macro and microelements of fortified breads.

Supplementation of wheat bread with different levels of cheeseweed Mallow (Malva parviflora L.) leaves powder resulted in significant increases in macro and microelements of fortified breads.

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.

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.

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.

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.

The purpose of this paper is to evaluate consumers’ willingness to pay (WTP) for composite flour bread produced with a blend of 15-40 per cent cassava flour blended with wheat flour in Ghana.

The analysis is based on interviews with 350 consumers in the Ashanti and Eastern Regions of Ghana to assess their awareness, perceptions and WTP for cassava-wheat composite bread. From these consumer interviews, a hedonic regression model was applied to evaluate consumers’ WTP for various attributes of composite flour bread. Price-related and health-related perceptions of consumers on cassava-wheat composite bread were investigated with perception indices. Multi-attribute preference-based contingent ratings that rate product attributes in terms of importance to consumers was employed. The implicit prices of the product attributes representing the contribution of the product attributes to the WTP amount were also computed.

The paper finds that consumers who are aware of cassava-blended flour bread and who like its taste and texture are willing to pay more than consumers who are unaware. This leads to a policy recommendation advocating increased advertising of the economic and nutritional benefits of cassava-wheat blended composite flour bread.

Future studies should explore the choice experiments to examine preferences for the food product.

This paper evaluates consumers’ WTP for composite flour bread produced with a blend of 15-40 per cent cassava flour and wheat flour. Given widespread reliance on imported wheat flour and the simultaneously large volumes of locally available cassava, it is important to consider opportunities for import substitution (and possible cost reduction for consumers) of blended flour products such as cassava-wheat composite flours. Nigeria has imposed a 10 per cent blending requirement for this reason. Ghana has taken important measures recently for the development of high-quality cassava flour, and so research on its potential and actual uptake is welcomed and highly relevant to food security and agribusiness development.

Wheat is considered nutritionally poor, due to deficiency of essential amino acids such as lysine and threonine, whereas fenugreek (Trigonella faenum graecum L.) flour has a high protein content (25 per cent), lysins (5.7g/16gN), soluble (20 per cent) and insoluble (28 per cent) dietary fibre besides being rich in calcium, iron and beta‐carotene. Fenugreek seeds contain 20 per cent soluble fibre (gum), which can act as functional agent in wheat dough. The presence of bitter saponins in fenugreek seeds limits their acceptability in foods. However, it has been possible to debitter fenugreek seeds by using various domestic processing methods. Therefore, their use can be exploited as functional and nutritional food as well as therapeutic agents. Hence, in the present study efforts have been made to develop wheat‐fenugreek‐based health bread.

In commonly grown varieties of wheat, namely WH‐423, and fenugreek namely Pusa, early bunching was obtained. Fenugreek seeds were divided into three portions. One portion was left unprocessed (raw), while the other two portions were soaked (12hr at 37^○C) and germinated (48hr at 37^○C) separately. Soaked and germinated samples were dried at 55‐60^○C. Dried samples of raw, soaked and germinated seeds were ground to fine powder. Fenugreek seed powder (raw, soaked and germinated) was blended separately with wheat flour at different levels, namely 5, 10, 15 and 20 per cent. Breads from control and supplemented flours were baked in replicates. Baking, organoleptic and nutritional characteristics were analysed in the control and supplemented breads. The data were statistically analyzed in complete randomized design for analysis of variance according to the standard method.

Supplementation of wheat flour with fenugreek flour from 5 to 20 per cent levels increased the protein, lysine, minerals and fibre contents of bread. Additions of fenugreek (raw, soaked and germinated) up to the level of 15 per cent produced bread with a satisfactory loaf volume and other sensory quality attributes (crumb colour, crumb texture, taste etc.), whereas the 20 per cent level of supplementation caused a depression effect in loaf volume and the breads were found to be bitter in taste, However, among the various supplemented breads, germinated fenugreek flour‐supplemented bread at 15 per cent level showed satisfactory baking and organoleptic characteristics and contained an appreciable amount of protein (24 per cent), total lysine (3.02g/100g protein), dietary fibre (12.04 per cent) and minerals.

Fast food are becoming as popular, as in developing countries. Keeping this fact in view, in the present study, health breads were prepared. The developed product had good acceptability, was nutritionally rich and had therapeutic value. So, these can be considered for commercialization.

As fenugreek seeds contain 20 per cent soluble fibre (gum), and 5.7g/16gN lysine contents, the soluble fibre of fenugreek seeds has been reported to reduce blood sugar and cholesterol levels. Therefore, their use can be exploited in the development of health foods.

The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread.

Sweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate, minerals and antinutritional factors of the breads were investigated using AOAC methods. Sensory evaluation was carried out by a panel of 50 consumers. Data were subjected to analysis of variance and means were separated by Tukey’s comparison test at p <0.05. Results were reported as mean ± SD.

The nutritional and sensory quality of bread made from wheat flour supplemented with sweet potato flour at 5, 10, 15, 20 and 25 percent was investigated. Blending of sweet potato flour with wheat flour had significantly decreased the protein content (4.76–7.78 percent) while the ash (1.35–3.07 percent), crude fiber (0.24–1.03), carbohydrate contents (88.39–90.45 percent), iron, zinc, phosphorus and vitamin A contents were significantly increased ( p<0.05) with increasing sweet potato flour in the formulations. The tannin and phytate contents of the composite breads were low. Sensory evaluation of the breads revealed a mild reduction of the bread’s general acceptability with increase in the substitution level by sweet potato flour.

This study showed that the wheat flour used in making breads could be substituted with up to 15 percent sweet potato flour without compromising its nutritional quality, with only a mild reduction in sensory quality.

Clarify the effects of potato flour (PF) addition on dough properties and quality characteristics of pie bread, thus providing a theoretical basis for potato-wheat-yogurt pie bread processing.

The seven pie bread formulations were prepared with addition of different amount of PF (0, 10, 20, 30, 40, 50 and 60 per cent) by replacing wheat flour (WF). The influence of replacement of PF with WF on the dough development, gas behavior, microstructural, gluten-starch interaction inside dough matrix and the nutritional and textural properties of pie bread was analyzed.

Compared to dough with WF, dough height was decreased significantly but total gas volume showed no significant difference with the addition of PF (10-60 per cent), and the dough height was decreased gradually with the increasing addition of PF (p = 0.0012). Scanning electron microscopy and confocal laser scanning microscopy showed that dough with 10-30 per cent PF revealed smooth surface and continuous network structure was also existed between starch and gluten, this was similar to the structure of wheat dough, while the surface was rough and the connection was not continuous when the PF addition was further increased from 40 to 60 per cent. Nuclear magnetic resonance showed dough with 10-60 per cent PF presented larger content of immobilized water compared to the wheat dough, and its content was also increased with the increasing addition of PF (p = 0.0008). Pie bread with 10-60 per cent PF exhibited lower fat, carbohydrate content and energy value compared to the wheat pie bread, and the fat, carbohydrate, energy was further decreased with the increasing addition of PF (p = 0.0012, 0.0002, 0.0007, respectively), while the dietary fiber content increased (p = 0.0011). In addition, specific volume and height/diameter ratio showed no significant difference in pie bread with 0-40 per cent PF, which were 2.1-2.4 cm³/g and 0.16-0.19, respectively (p = 0.004), whereas they were reduced significantly when the PF was increased to 60 per cent (p = 0.001, p = 0.002). In addition, the lightness (L) of pie bread decreased gradually with the increasing amount of PF, and the browning index was increased. Pie bread with 0-40 per cent PF showed similar hardness, springness and chewiness value, which were also increased when the PF was increased to 60 per cent (p = 0.001). The above results indicated that PF could improve the nutritional quality of pie bread, and the appropriate addition amount should be no more than 40 per cent.

The mechanisms of this study should be clarified for further study.

PF was an excellent food ingredient and could be used for pie bread making at 30 per cent replacement level to overcome use of WF.

The results of this study can provide a new kind of potato staple food with high nutrition and low energy for market and consumers.

PF was first used to produce yogurt pie bread to improve the nutritional properties of traditional WF yogurt pie bread.

Flour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.

In addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.

The recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.

This study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

The effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.

Chemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile, physical characteristics and sensorial properties.

LM powder have relatively high levels of protein (51.97% db), fat (23.15% db) and fibers (13.76% db). LM powder presented significantly (p ≤ 0.05) greater water absorption capacity (WAC), oil absorption capacity(OAC), emulsion activity (EA) and foam capacity (FC) as compared to wheat flour. Blending wheat flour with various levels of LM powder significantly (p ≤ 0.05) improved the functional properties of binary mixture systems. Protein, fat, fiber and ash contents of bread samples significantly increased with the addition of LM powder. No significant differences (p ≤ 0.05) were recorded in specific volume between control breads and those breads containing LM powder up to 2%. Breads fortified with LM powder contained higher values of essential amino acids than the limits of FAO/WHO pattern, with exception of lysine. Sensory evaluation results showed that bread samples with the addition of LM powder at levels 1–4% had high overall acceptability.

Limitations of our study are the lack of approved and professional programs about management, collection, harvesting, processing, marketing and consumption of edible insects; therefore, these results should be generalized implications for industry. This present study, therefore, provides useful data to support public health nutrition aimed at improving the nutritional health of populations through the promotion of bakery products enriched with LM powder.

The main findings of this study indicated that the addition of 1–4% of LM powder into wheat flour enhanced sensory and nutritional properties of produced breads.

It is concluded that the addition of LM powder improves the nutritional and sensorial properties of the produced bread when the wheat flour is substituted with 1–4% of LM powder.

This paper seeks to examine the production of wheatless bread from acha flour and to determine consumer acceptability of the product.

Wheatless bread was baked from acha (Digitaria exilis) and Irish potato starch blends of 80:20 respectively with varying (1‐4 per cent) quantity of carboxymethylcellulose (CMC). The loaves were assessed for loaf volume (LV) and specific loaf volume (SLV) as well as consumer acceptability.

The addition of CMC gave an increase in LV of 40.0 per cent in acha bread (AB) with 1 per cent CMC to 59.5 per cent in AB with 4 per cent CMC. The SLV of the acha loaves did not differ significantly from one another. There were significant differences (p < 0.05) between AB without CMC, AB with 1‐3 per cent CMC and wheat bread in appearance, crust colour, crumb texture, crumb colour and general acceptability (p < 0.05). However, there was no significant difference between the AB with 4 per cent CMC and wheat bread in crumb texture, crumb colour and general acceptability. AB with 4 per cent CMC compared favourably with wheat bread in sensory characteristics.

This work was a preliminary work to determine the possibility of producing bread with acha. Further research will investigate the functional and nutritional qualities of AB with 4 per cent CMC found to be comparable with wheat bread.

The study demonstrated the possibility of producing AB using CMC.

Acha has been identified as a major food for diabetic patients in Nigeria by medical practitioners. The AB developed will be of great benefit to countless diabetic patients in Nigeria.

Four Nigerian wheat flours were purchased in Bauchi and Jos central markets. A preliminary survey of Nigerian bread, using a questionnaire, was carried out within the Bauchi metropolis. The four flours were used to produce bread, the volume index and sensory quality of the products were assessed and the data subjected to analysis of variance, p ≤q 0.05. A very high percentage of those examined (90.2 percent) consume bread, though only 52.2 percent do so regularly. Softness, sweet taste, and the slight brown colour of these bread qualities were given greater preference. The proximate analysis of these wheat flours range from 12.59‐12.81 (moisture), 12.36‐14.20 (crude protein), 1.40‐2.40 (crude fibre), 1.57‐1.72 (lipids), 0.79‐0.81 (ash), 0.34‐0.44 (calcium), 0.07‐0.08 (phosphorous). The volume index of the breads produced are 3.8, 3.6, 3.45 and 3. The sensory quality (colour, texture, flavour) were significantly affected, p ≤q 0.05, by the variety of the wheat flour.