Authors :
Olatunde Lawrence Otutu; Anthonia Folake, Akinbisoye
Volume/Issue :
Volume 9 - 2024, Issue 3 - March
Google Scholar :
https://tinyurl.com/2s38avus
Scribd :
https://tinyurl.com/4s8fr6xy
DOI :
https://doi.org/10.38124/ijisrt/IJISRT24MAR1595
Abstract :
Industrial consumers are facing a pressure on
their foreign currency reserves due to the importation of
wheat flour for bread manufacturing. The study
investigated the phytonutrient composition, mineral
composition, and sensory characteristics of bread made
from a combination of wheat flour and pre-treated seed
coatings derived from African yam bean (Sphenostylis
stenocarpa). The bread was prepared by blending
African yam bean seed coat with wheat flour in ideal
quantities ranging from 21.8 to 78.2g. The bread sample
underwent evaluation for its phytonutrient and
antioxidant content, including total phenol, ABTS, and
total carotenoid. Additionally, the sample was analysed
for minerals such as calcium, phosphorus, potassium,
zinc, and salt, as well as anti-nutrient components like
trypsin inhibitor, oxalate, phytate, and tannin.
Descriptive sensory evaluation was carried out on the
appearance, texture and odour. Data obtained were
analyzed using Analysis of Variance (ANOVA) with the
use of Statistical Analysis Software (SAS). The results
obtained for the phytonutrients and antioxidants were
phenol (0.87 to 3.48 mg/g) ABTS (0.001 to 0.004
Mmol/g), carotenoid (0.52 to 1.04 mg/g). Mineral results
were calcium (37.46 to 44.28 ppm), phosphorus (24.16 to
28.89 ppm), potassium (57.44 to 65.04 p pm), zinc (1.50
to 1.66 ppm) and sodium (64.21 to 76.30 ppm). Anti-
nutrient factors of Trypsin inhibitor (1.06 to 5.34 %),
oxalate (0.01 to 0.17 mg/g), phytate (0.11 to 0.35 mg/g)
and tannin (0.21 to 1.39 mg/g). The sensory assessment
of the bread indicated that sample 506, which is made
from a composite flour derived from the seed coat of
African yam beans, met the acceptable standards.
Keywords :
Wheat Flour, Seed Coat, Bread, Phytonutrient, Minerals, Sensory.
Industrial consumers are facing a pressure on
their foreign currency reserves due to the importation of
wheat flour for bread manufacturing. The study
investigated the phytonutrient composition, mineral
composition, and sensory characteristics of bread made
from a combination of wheat flour and pre-treated seed
coatings derived from African yam bean (Sphenostylis
stenocarpa). The bread was prepared by blending
African yam bean seed coat with wheat flour in ideal
quantities ranging from 21.8 to 78.2g. The bread sample
underwent evaluation for its phytonutrient and
antioxidant content, including total phenol, ABTS, and
total carotenoid. Additionally, the sample was analysed
for minerals such as calcium, phosphorus, potassium,
zinc, and salt, as well as anti-nutrient components like
trypsin inhibitor, oxalate, phytate, and tannin.
Descriptive sensory evaluation was carried out on the
appearance, texture and odour. Data obtained were
analyzed using Analysis of Variance (ANOVA) with the
use of Statistical Analysis Software (SAS). The results
obtained for the phytonutrients and antioxidants were
phenol (0.87 to 3.48 mg/g) ABTS (0.001 to 0.004
Mmol/g), carotenoid (0.52 to 1.04 mg/g). Mineral results
were calcium (37.46 to 44.28 ppm), phosphorus (24.16 to
28.89 ppm), potassium (57.44 to 65.04 p pm), zinc (1.50
to 1.66 ppm) and sodium (64.21 to 76.30 ppm). Anti-
nutrient factors of Trypsin inhibitor (1.06 to 5.34 %),
oxalate (0.01 to 0.17 mg/g), phytate (0.11 to 0.35 mg/g)
and tannin (0.21 to 1.39 mg/g). The sensory assessment
of the bread indicated that sample 506, which is made
from a composite flour derived from the seed coat of
African yam beans, met the acceptable standards.
Keywords :
Wheat Flour, Seed Coat, Bread, Phytonutrient, Minerals, Sensory.
