International Journal of Nutrition and Food Sciences
Volume 4, Issue 4, July 2015, Pages: 503-508
Received: Jun. 20, 2015;
Accepted: Jul. 2, 2015;
Published: Jul. 10, 2015
Views 3685 Downloads 102
Ibidapo Phebean Olubunmi, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Kosoko Sulaimon Babatunde, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Oluwole Oluwatoyin Bolanle, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Saliu Olumide Seyioba, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Latona-Tella Taiwo, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Oloruntumise Ayodele Olukayode, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Elemo Gloria Nwankego, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p<0.05) in the loaf volume and specific loaf volume of the fibre enriched bread with increased level of fibre inclusion. It ranged from 1250 -1403.3 cm3 and 4.98 -5.77cm3/g respectively with highest values obtained from 5% CCF inclusion and the lowest value from 10% CBN inclusion The dietary fibre content of the bread loaves increased significantly (p>0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p<0.05) in the moisture content of the CCF fibre bread from 5 to 10% level of inclusions studied. The crude protein content of the fibre bread samples increased significantly with increasing levels of CCF and CBN fibres and ranged from 4.56 to 5.15% and the control sample (4.69%). The dry matter content of the bread sample showed significant increase in the level of CCF fibre inclusion from 5 to 10% while on the other hand, it decreased significantly from 5 to 10% corn bran fibre bread (CBN). It ranged from 66.52 to 69.56% with the highest value in 10% CCF fibre level and lowest in control sample of non fibre bread. The mean sensory scores obtained showed no significant (p>0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.
Ibidapo Phebean Olubunmi,
Kosoko Sulaimon Babatunde,
Oluwole Oluwatoyin Bolanle,
Saliu Olumide Seyioba,
Oloruntumise Ayodele Olukayode,
Elemo Gloria Nwankego,
Quality Evaluation of Fibre- Enriched Bread, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 4,
2015, pp. 503-508.
Chen, M. F. (2011). The mediating role of subjective health complaints on willingness to use selected functional foods. Food Qual. Pref., 22: 110-118.
Mendis, E. and Kim, S. K. (2011). Present and future prospects of seaweeds indeveloping functional foods. In: Advances in Food and Nutrition Research,Se-Kwon, K. (ed.). Academic Press, p1-15.
DeVries J.W; (2010); Validation official methodology commensurate with dietary fibre research and definitions: In J.W. van der Kamp, J Jones, B.McCleary& D. Topping[Eds]; Dietary Fibre: New frontiers for food and health (pp 29-48) Wageningen,. The Netherlands; Wageningen Academic Publishers.
Trinidad, P.T., Mallillin, A.C., Valdez, D.H., Loyola, A.S., Askali-Mercado, F.C., Castillo, J.C., Encabo, R.R., Masa, D.B., Maglaya, A.S. and Chua, M.T. (2006), Dietary fiber from coconut flour: A functional food. Innovative Food Science and Emerging Technologies, 7: 309-317.
Ajila, C.M., PrasadaRao,U.J.S;( 2013); Mango peel dietary fibre; Composition and associated bound phenolics. Journal of Functional Foods 5, pp 444-450
O’Shea, N., Arendt, E.K., Gallagher E (2012): Dietary fibre and phytochemical characteristics of fruit and vegetables by-products and their recent application as novel ingredients in food products. Innovative Food Science and Emerging Technologies 16.pp 1-10
Drzikova, B., G. Dongowski, et al. (2005). "Dietary fibre-rich oat-based products affect serum lipids, microbiota, formation of short-chain fatty acids and steroids in rats." Br J Nutr 94(6): 1012-1025.
Cho,S.S., Prosky.L., Dreher,M L (1999);Complex carbohydrate in foods: CRC Press 676,
Nelson A. L (2001): High fibre ingredients Eagan press handbook series. St Paul, MN, Eagan Press.
Rodriguez-Ambriz, S. L., Islas-Hernandez, J. J., Agama- Acevedo, E., Tovar, J., and Bello-Perez, L A. (2008). Characterization of a fibre rich powder prepared by liquefaction of unripe banana flour.Food Chemistry, 107, 1515-1521.
Anyika, J.U. and A.C. Uwaegbute, (2005). Frequency of consumption and nutrient content of some snacks eaten by adolescent secondary and University student in Abia State. Nig. J. Nutr., Sci., 26: 10-15.
RamaswamyLalitha, (2014). Coconut flour: A low carbohydrate, gluten free flour: International Journal of Ayurvedic and herbal medicine 4:1, 1426-1436
Trinidad, P.T., Divinagracia, H.V., Aida, C.M., Faaridah, C.A., Angelica, S.M., Modesto, T.C., Askali, C.A., Loyola, A.S. and Masa, D.B. (2001). Coconut flour from residue: Agood source of dietary fibre. Indian Coconut Journal, XXXII (6), 9–13.
Fife (2005) Cooking with coconut flour, A Delicious Low Carb, Gluten free Alternative to Wheat”.
AACC, (2000) International. Approved methods of the American Association ofAssociation of Cereal Chemists. St Paul, MN (USA): American Association of Cereal Chemists.
Iwe, M.O (2002). Handbook of Sensory Methods and Analysis.Rojoint Communication Services Ltd, Uwani-Enugu Nigeria
AOAC (2010). Official methods of analysis.Association of Official Analytical Chemists.18th edition.Washington D. C. USA.
Agu, H.O., J.A. Ukonze and K.A. Paul, (2010). Quality characteristics of bread made from wheat and fluted pumpkin seed flour. Nig. Food J., 28: 188-198.
Okafor, J.N.C; Okafor G.I; Ozumba, A.U and. Elemo G.N (2012): Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotusplumonarius) Powder Pakistan Journal of Nutrition 11 (1): 5-10, 2012.
Bhise, S.R., &Kaur.A (2014): Incorporation of Oat, Psyllium and Barley Fibers: Effect on Baking Quality, Sensory Properties and Shelf Life of Bread. International Journal of Engineering Practical Research (IJEPR) Volume 3 Issue 3, 52-58, August 2014. Doi:10.14355/ijepr.2014.0303.02.