Influence of Flour Substitution and Sugar Replacement on the Physical, Proximate and Sensory Characteristics of Bread from Whole Wheat, Acha and Pigeon Pea Flour

Abstract

Whole wheat was cleaned and milled into flour (WWF), acha was sorted, washed and milled into acha flour (AF), pigeon pea was soaked, dehulled, dried and milled into flour (PPF), date palm fruit was cleaned, deseeded, cut, dried and milled into flour (DPFS). The flours were combined in different ratios to obtain composite flours namely WAPC (100% WWF), WAPE (90% WWF and 10% AF), WAPG (80% WWF and 20% AF), WAPH (70% WWF and 30% AF), WAPJ (80% WWF, 10% AF and 10% PPF), WAPK (70% WWF, 10% AF and 10% PPF), WAPL (70% WWF, 15% AF and 15% PPF), WAPM (60% WWF, 20% AF and 20% PPF). The flours were used to bake bread, partial and total sugar replacement was carried out at 50% (WSDC, WSDE, WSDG, WSDH, WSDJ, WSDK, WSDL and WSDM) and 100% (WDPC, WDPE, WDPG, WDPH, WDPJ, WDPK, WDPL and WDPM). WAPC (100% sugar) was used as control. Physical, nutritional and consumer acceptability evaluation were carried out on the formulated bread samples using standard methods. The physical properties of the formulated bread from WWF and AF were comparable to WAPC in terms of the weight and volume. Loaf height, volume and specific volume of WAPC were higher (6.63cm, 1111.67cm³ and 1.82 cm³/g respectively) than breads with 50% and 100% sugar substitution. However, the protein content of wheat-acha-pigeon pea composite bread increased significantly from 10.83% to 14.10% WDPH, WSDH were not significantly different from the WAPC in terms of its fibre, ash and fat content. The sensory characteristics of the formulated breads compared favourably with WAPC. Thus, substitution of WWF with AF and PPF may serve as potential raw material for bread production thereby reducing overdependence on wheat, increasing the utilization and cultivation of our local cereal (acha) and increasing nutrient composition of bread. Also, sugar replacement with date palm may increase the utilization of date palm and improve the nutritional value of the breads.