Evaluation of Baking Properties and Sensory Quality of Wheat-Cowpea Flour
The fortified of soft wheat flour with cowpea flour in
bread making was investigated. The Soft wheat flour (SWF) was
substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant
difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of
cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf
volume decreased significantly with increased cowpea content of
blends. The overall acceptability of the 5% cowpea flour content of
composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the
levels of cowpea flour in the blend more than 5%.
[1] FAO Statistical Databases. Provisional 2003 Agricultural Production Data. Rome: Food and Agricultural Organization of the United Nations.
www.fao.org. Accessed 30/08/2004.
[2] Prinyawiwatkul, W.; McWatters, K. H.; Beuchat, L. R.; Phillips, R. D. Cowpea flour: a potential ingredient in food products. CRC. Crit. Rev. Food Sci. Nutr., 36, pp. 413- 436, 1996.
[3] Phillips, R. D.; Chinnan, M. S.; Branch, A. L.; Miller, J.; McWatters, K.
H. Effects of pretreatment on functional and nutritional properties of
cowpea meal. J. Food Sci., 53, pp.805-809, 1988.
[4] AACC (2000) Approved methods of American association of cereal
chemists (10th ed). Arlington, USA: American Association of Cereal Chemists.
[5] Sathe SK, IG Ponte, PD Rangnekar and DK Salunkhe Effects of addition
of great northern bean flour and protein concentrates on the rheological
properties of dough and baking quality of bread. Cereal Chemistry, 58,
pp. 97-100, 1981.
[6] Giami SY T Amasisi and G Ekiyor Comparison of breadmkaing
properties of composite flour from kernels of roasted and boiled African
breadfruit (Treculia Africana decne) seeds. Journal of Raw Material Research, 1, pp.16 - 25, 2004.
[7] Larmond E. Laboratory method of sensory evaluation of food: Publication 1977, Canada, Dept: Agric. Ottawa. 1997
[8] Steele RGD and JH Torrie Principles and Procedures of Statistics. McGraw-Hill Book Company Inc. New York, USA. 1980.
[1] FAO Statistical Databases. Provisional 2003 Agricultural Production Data. Rome: Food and Agricultural Organization of the United Nations.
www.fao.org. Accessed 30/08/2004.
[2] Prinyawiwatkul, W.; McWatters, K. H.; Beuchat, L. R.; Phillips, R. D. Cowpea flour: a potential ingredient in food products. CRC. Crit. Rev. Food Sci. Nutr., 36, pp. 413- 436, 1996.
[3] Phillips, R. D.; Chinnan, M. S.; Branch, A. L.; Miller, J.; McWatters, K.
H. Effects of pretreatment on functional and nutritional properties of
cowpea meal. J. Food Sci., 53, pp.805-809, 1988.
[4] AACC (2000) Approved methods of American association of cereal
chemists (10th ed). Arlington, USA: American Association of Cereal Chemists.
[5] Sathe SK, IG Ponte, PD Rangnekar and DK Salunkhe Effects of addition
of great northern bean flour and protein concentrates on the rheological
properties of dough and baking quality of bread. Cereal Chemistry, 58,
pp. 97-100, 1981.
[6] Giami SY T Amasisi and G Ekiyor Comparison of breadmkaing
properties of composite flour from kernels of roasted and boiled African
breadfruit (Treculia Africana decne) seeds. Journal of Raw Material Research, 1, pp.16 - 25, 2004.
[7] Larmond E. Laboratory method of sensory evaluation of food: Publication 1977, Canada, Dept: Agric. Ottawa. 1997
[8] Steele RGD and JH Torrie Principles and Procedures of Statistics. McGraw-Hill Book Company Inc. New York, USA. 1980.
@article{"International Journal of Biological, Life and Agricultural Sciences:52990", author = "Mohamed A. Ahmed and Lydia J. Campbell", title = "Evaluation of Baking Properties and Sensory Quality of Wheat-Cowpea Flour", abstract = "The fortified of soft wheat flour with cowpea flour in
bread making was investigated. The Soft wheat flour (SWF) was
substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant
difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of
cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf
volume decreased significantly with increased cowpea content of
blends. The overall acceptability of the 5% cowpea flour content of
composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the
levels of cowpea flour in the blend more than 5%.", keywords = "Cowpea flour, wheat flour, baking properties, sensory quality.", volume = "6", number = "10", pages = "872-3", }