International Journal of Agriculture and Food Science

International Journal of Agriculture and Food Science

Vol. 4, Issue 2, Part A (2022)

Optimisation of the production process of bread fortified with soya protein ısolate and fonio flour blend

Author(s):

Bosede Adelola Orhevba and Hammed Olaniyi Salaudeen

Abstract:

In this study, the optimization of the production process of bread from composite flours was investigated, from 31.75 ≤ wheat ≤ 49.21, 2.38 ≤ soy protein isolate ≤ 15.87 and 1.32 ≤ fonio flour ≤ 7.94 at 187.5 oC for 30min at constant temperature and time. Bread loaves were produced from the composite flour using the modified straight dough procedure. The proximate analysis of the bread samples was carried out. Analysis of variance indicated that the linear, quadratic and interactive effects of A (wheat flour), B (Fonio flour) and C (soy protein isolate) significantly (p≤ 0.05) affected all the composite bread properties evaluated. The emperical models fitted to the experimental data showed the model was significant with 13.03 (protein), 5.50 (fat content), 3.52 (crude fibre), 49.62 (moisture content), 6.13 (ash content) and 17.31% (carbohydrate) for the bread samples. The bread with optimal quality indexes with overall desirability index of (0.568), was obtained from 39.42% wheat, 6.28% SPI and 13.76% Fonio. The properties of this optimal bread were: protein 17.25%, fat 8.83%, crude fibre 2.81%, moisture content 28.47%, ash content 2.80%, carbohydrate 41.35%, colour 4.07, taste 4.40, odour l 3.89, texture 3.89 and acceptability 3.56.

Pages: 26-36  |  30 Views  12 Downloads

How to cite this article:
Bosede Adelola Orhevba and Hammed Olaniyi Salaudeen. Optimisation of the production process of bread fortified with soya protein ısolate and fonio flour blend. Int. J. Agric. Food Sci. 2022;4(2):26-36.