Dietary Fibre, In-Vitro Starch and Protein Digestibility, Glycemic Index, and Acceptability of Whole Wheat-African Breadfruit Seed Based Fibre-Rich Bread Bars
DOI:
https://doi.org/10.55677/ijlsar/V03I6Y2024-03Keywords:
African breadfruit seeds, bread bars, Total dietary fibre, Starch digestibility, Glycemic index, protein digestibilityAbstract
The study was carried out to elucidate the suitability and utilization of African breadfruit (Treculia africana) seed flour in the development of bread bars. Whole wheat and whole African breadfruit seeds were processed to flours and bread bars were developed from the flour blends in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 0:100% respectively. The bread bars were evaluated of their proximate composition, in-vitro starch and protein digestibility, glycemic index, total dietary fibre and organoleptic properties. African breadfruit flours inclusion in the development of the bread bar showed that protein (11.60-15.15 %) and crude fibre (2.82 – 4.04 %) increased with increase breadfruit flour inclusion, but there was a noticeable decrease (74.37-65.97 %) in the carbohydrate content. Soluble dietary fibre (SDF = 7.56 – 4.05 %) decreased while insoluble (IDF = 10.62 – 16.20 %) and total dietary fibre (TDF = 18.18 – 21.45 %) increased significantly (p<0.05) with increasing African breadfruit flour inclusion. In vitro glycemic index (IVGI) and starch digestibility (IVSD) decreased significantly (p<0.05) from 94.52 – 80.46 % and 70.62 – 49.14 % respectively, with increasing substitution of African breadfruit seed flour. In vitro protein digestibility ranged from 75.85 to 86.92 %. With reference to standard classifications, the formulated African breadfruit seed-based bread bars could be referred to as ‘high fibre’ and ‘low glycemic’ foods, and may have positive health benefit to the consumers, especially the diabetics and those interested in weight management.
References
Aider, M., Sirois–Gosselin, M. and Boye, J. I. (2012). Pea Lentil and chickpea protein: Application in bread making. Journal of Food Research, 1:4-6.
Ajila, C. M. and PrasadaRao, U. J. S. (2013). Mango peel dietary fibre: Composition and associated bound phenolics. Journal of Functional Foods, 5:444-450.
Akhtar, M. N., Muhammad, A., Muhammad, Z. S. and Muhammad, T. N. (2016). Effect of partially defatted sesame meal supplementation on chemical, rheological and sensory attributes of bread. Asian Journal of Chemistry, 28(7):1545 -1550.
Akoja, S. S. and Coker, 1. O. J (2019). Functional Properties, Nutritional and Sensory Qualities of Wheat Biscuit Fortified with Defatted Dioclea reflexa Seed Flours. Journal of Environmental Science, Toxicology and Food Technology, 13(11):46-55.
Akubor, P.I. and Obiegbuna, J. E. (2014). Effect of processing methods on the quality of flour and bread from African breadfruit kernel flour. Food Science and Quality Management, 24: 72 – 86.
Angioloni, A. and Collar, C. (2011). Physiochemical and nutritional properties of reduced caloric density high-breads. Food Science and Technology, 44:747-758.
Association of Official Analytical Chemists (AOAC) (2005). Official Method of Analysis (18th Edition) International Gaithersburg, USA.
Ebabhamiegbebho, P. A., Abel, E. S. and Willie, S. T. (2020). Composition and sensory qualitity of wheat- banana flour blend bread. FUW Trends in Science and Technology Journal, 5(2): 529 -532.
Eddy, N. O., Udofia, P. G. and Eyo, D. (2007). Sensory evaluation of wheat/cassava composite bread and effect of label information on acceptance and preference. African Journal of Biotechnology, 6(20):415-418.
Edima-Nyah A. P, Ntukidem Victor E., Ekanem M. C, Ojimelukwe P. C. and Nwabueze T. U. (2023) Effect of Processing and Substitution Levels of Ukwa (Treculia africana) on the Anti-nutrient Factors, In-Vitro Starch and Protein Digestibility and Total Essential Amino-acid Content of Snack Bars. Frontiers in Sustainable Food System. 6:1071821. DOI: 10.3389/fsufs.2022.1071821.
Edima-Nyah, A. P., Ojimelukwe, P. C. and Nwabueze, T. U. (2019). In-vitro Nutrient Analysis of High Fibre Snack Bars Produced from Blends of African Breadfruit, Maize and Coconut. Journal of Environmental Science, Toxicology and Food Technology, 13:52-61.
Elinge, C. M., Muhammad, A., Atiuk, F. A., Itodo, A. U., Peni, I. J., Sanni, O. M. and Mbongo, A. N. (2012). Proximate, mineral and anti-nutrient composition of pumpkin (Cucurbita pepo) seeds extract. International Journal of Plant Research, 2(5)146-150.
Englyst, J. and Hudson, N. (1996). The classification and measurement of dietary carbohydrates. American Journal of Plant, 57:15-21.
European Food Safety Authority (EFSA) (2011). Scientific Opinion on the Substantiation of a health claim related to “Slowly digestible starch in Starch containing foods and reduction of post-prandial glycemic responses” pursuant to article 13(5) of Regulation (EC) No.1924/20061. EFSA Journal, 9:292 - 296.
Feili, R., Abdullal, W. N. W. and Yang T. A. (2013). Physical and sensory analysis of high fibre bread incorporated with jackfruit rind flour. Food Science and Technology, 1(2): 30 - 36
Food and Agricultural Organization (FAO/WHO) (1994). Codex Alimentarius: Foods for special dietary uses (including foods for infants and children). Food and Agricultural Organization of the United Nations, World Health Organization, Rome, 7-9 pp.
Ibidapo, O. P., Henshaw, F. O., Shittu, T. A. and Afolabi, W. A. (2020). Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum glaucum) and Okara flour blends. Scientific African, 10:16-22.
Inyang, U. E., Effiong, C. F. and Edima-Nyah, A. P. (2018). Physical properties, nutritional composition and sensory evaluation of cookies prepared from rice, unripe banana and sprouted soybean flour blends. International Journal of Food Science and Biotechnology, 3(2): 70 – 76.
Kanu, J. K., Sandy, E. H. and Kandeh, B. A. J. (2009). Production and evaluation of breakfast cereal-based porridge mixed with sesame and pigeon peas for adults. Pakistan Journal of Nutrition, 8(9):1335-1343.
Lagnika, C., Houssou, P. A., Dansou, V., Hotegni, A. B., Amoussa, A. O., Kpotouhedo, F. T. and Doko, S. A. (2019). Physico-functional and sensory properties of flour and bread made from composite wheat – cassava. Pakistan Journal of Nutrition, 18(6): 538-547.
Leoro, M. G., Clerici, M. T., Chang, Y.K. and Steel, C.J. (2010). Evaluation of the invitro glycemic index of a fiber rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour. Cilenciae Technologia de Alimentos, 30:964 – 968.
Lutter, C. K. and Dewey, K. G. (2003). Proposed Nutrient composition for fortified complementary foods. The Journal of Nutrition, 133:3011 – 3020.
Miao, M., Jiang, B., Cui, S.W., Zhang, T., Jin, Z. (2015). Slowly Digestible Starch- A Review. Critical Reviews in Food Science and Nutrition, 55(12): 1642-1657.
Nwabueze, T. U., Iwe, M. O. and Akobundu, E. N. T. (2008). Physical characteristics and acceptability of extruded African breadfruit-based snacks. Journal of Food Quality, 31(2):142-155.
Nwabueze, T.U and Uchendu, C.B. (2011). African breadfruit (Treculia africana) seed as Adjunct in Ethanol production. European Journal of Food Research and Review, 1(1):15-22.
Odenigbo, A. M., Ndindeng, S. A., Nwankpa, C. A., Woin, N. and Ngadi, M. (2013). In vitro starch digestibility and nutritional composition of improved rice varieties from Cameroun. European Journal of Nutrition and Food Safety, 3(4):134 – 145.
Ogodo, A. C., Ugbogu, O. C., Onyeagba, R. A. and Okereke, H. C. (2018). Proximate composition and in-vitro starch/protein digestibility of Bambara groundnut flour fermented with lactic acid bacteria (LAB) - consortium isolated from cereals. Fermentation Technology Journal, 7: 148-159.
Ojokoh, A. O., Daramola, M. K. and Oluoti, O. J. (2013). Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Triculia africana) and cow pea (Vigna unguiculata) blend flours. African Journal of Agricultural Resources, 8: 3566 – 3570.
Okoye, J. I., Ani, E. C. and Anih, A. C. (2019). Quality characteristics of breads produced from millet-African breadfruit composite flours. American Journal of Food Science and Technology, 7(6):169-174.
Osborne, D. R. and Voogt, P. (1978). Analysis of nutrients in foods. Academic Press, New York. 237p.
Peter I. A. and James, E. O. (2014). Effect of Processing Methods on the Quality of Flour and Bread from African Breadfruit Kernel Flour. Food Science and Quality Management, 24:44-58.
Raikos, V., Qianqian, N., Vien, R., Helen, E. H., Nicholas, J. H. and David, S. (2020). Addition of broad bean hull to wheat flour for the development of high-fibre bread: Effects on physical and nutritional properties. Journal of Foods, 9:11-22.
Singh, J., Dartois, A. and Kaur, L. (2010). In vitro starch digestibility of some cereal foods. Trends in Food Science and Technology, 21:168 – 172.
Singh, S., Kushwaha, B. P., Nag, S. K., Mishra, A. K., Singh, A. and Anele, U. Y. (2012). In vitro ruminal fermentation, protein and carbohydrate fractionation, methane production and prediction of twelve commonly used Indian green forages. Animal Feed Science Technology, 178(1-2):2-122.
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.
Wabali, V. C., Giami, S. Y., Kinn-Kabari, D. B. and Akusu, O. M. (2020). Physiochemical, anti-nutrient and in-vitro protein digestibility of biscuit product from wheat, African walnut and moringa seed flour blends. Asian Food Science Journal, 14(1):17-26.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 International Journal of Life Science and Agriculture Research
This work is licensed under a Creative Commons Attribution 4.0 International License.
