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JACR - Abstract
Effect of cowpea flour inclusion on the storage characteristics of composite wheat-cowpea bread
Alimi J. P.1*, Shittu T. A.2 , Oyelakin M. O.1, Olagbaju A. R.1, Sanu F. T.1, Alimi J. O.3, Abel O. O.1, Ogundele B. A.1, Ibitoye O.1, Ala B. O.4 and Ishola D. T.1
Research Article | Published June 2016
Journal of Agricultural and Crop Research, Vol. 4(4), pp. 49-59
1Nigerian Stored Products Research Institute, P.M.B. 5044, Dugbe, Ibadan, Nigeria.
2Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, 110001, Nigeria.
3Microbiology Department, University of Ibadan, Ibadan, Oyo State, Nigeria.
4Federal College of Agriculture, Moore plantation, Ibadan, Oyo State, Nigeria.
*Corresponding author. E-mail: praise4palace2@gmail.com.
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Substitution of refined wheat flour (WF), the principal ingredient for bread making with cowpea flour (CF) could encourage diverse utilization of cowpea and reduce overdependence on wheat importation. However, the effect of cowpea flour inclusion on the storage characteristics of composite wheat-cowpea (CWC) bread which is essential for the commercial success of the product needs to be studied. Hence, this study was conducted to determine the effect of cowpea flour inclusion on the storage characteristics of CWC bread. CF was blended with wheat flour (WF) at 5, 10, 15 and 20% substitution levels. Flour samples were analyzed for proximate composition, rheological and functional properties. The CWC dough after proofing was cut into uniform sizes (300 g) and baked at 220°C for 30 min. The physical, chemical, microbiological and sensory qualities of the freshly baked bread samples were also determined. Changes in these qualities were also determined in the bread samples stored at ambient conditions (27 ± 2°C, 79 ± 3% RH)
over a period of 5 days. Mould count ranged 1.00 to 3.00, 6.50 to 24.00 and 33.50 to 50.50 cfu/g for day 1, 3 and 5, respectively during storage. The order of overall acceptability of the CWC bread over the storage period was 5% > 10% > 15% > 20%. The softness index ranged between 16.40-34.80, 12.00-31.75, 10.25-29.65, 7.90-26.40 and 7.25-23.20 mm for day 1, 2, 3, 4 and 5, respectively. The CWC bread was acceptable to the sensory panelist for the first three days of its production. Bread made from the 100% WF was more shelf stable than the one made from the CWC flour.
Keywords: Composite wheat-cowpea, pasting properties, proximate composition, rheological, sensory qualities, softness index.
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Citation: Alimi JP, Shittu TA, Oyelakin MO, Olagbaju AR, Sanu FT, Alimi JO, Abel OO, Ogundele BA, Ibitoye O, Ala BO, Ishola DT (2016). Effect of cowpea flour inclusion on the storage characteristics of composite wheat-cowpea bread. J. Agric. Crop Res. 4(4): 49-59.
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