Nigerian Food Journal Official Journal of Nigerian Institute of Food Science and Techonology www.nifst.org NIFOJ Vol. 30 No. 1, pages 109 – 115, 2012 Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins*Ade, I.C., Ingbian, E.K. and Abu, J.O. 1ABSTRACTBlends of wheat flour (WF) and African yam bean water-extractable proteins (AYBWEP) were processed into bread and cookies in the following ratios: 100: 0; 95: 5; 90: 10; 85: 15; 80: 20. The proximate composition, physical, chemical properties and sensory properties of bread and cookies samples from the blends were determined. Breads and cookies produced from the resultant blends were significantly higher (p < 0.05) in protein (16.39% – 18.36%) than the control (11.80% – 12.58%). Carbohydrate content decreased from 60.74% with addition of AYBWEP to 52.81% following 20% substitution. The pH of bread samples prepared from whole wheat flour and blends of wheat flour and AYBWEP were significantly different (p < 0.05) while bulk density and specific volume were not significantly different (p > 0.05). The pH of bread samples and cookies decreased with increase in the proportion of the AYBWEP blend from 5% to 20%. The highest specific volume (3.70ml/g) was observed in bread samples prepared from the control 100: 0 blends while the 80:20 blends had the lowest specific volume (3.10 ml/g). There was no significant difference (p > 0.05) in the bulk density and thickness of the cookies. The cookies prepared using 80: 20 blends had the higher diameter (22.53 cm) and spread factor (54.03 cm) compared to the control. Generally, acceptability of the bread and cookies decreased with higher ratios of AYBWEP inclusion. The sensory acceptability scores showed the best AYBWEP substitution level for making bread and cookies was 5% and 10% of the AYBWEP respectively. The results are discussed in the context of the growing importance of promoting the processing and utilization of lesser known local crops in baked products.enrichment. Keywords: Wheat flour substitution, African Yam Bean water-extractable proteins, bread, cookies, physical, chemical and sensory properties.IntroductionIn most parts of the world, baked goods, based on wheat flour in particular, are popular foodstuffs. The consumption of these products has been consistently increasing in countries like Nigeria (Edema et al., 2005). Reports indicate that the price of wheat flour rose from $200.00 per ton in 1996 to $400.00 in 1999 (Kessel, 2003). Wheat as a major source of raw material for the production of these 1 Department of Food Science and Technology, University of Agriculture, PMB 2373, Makurdi, Nigeria. * corrresponding author: catagher@yahoo.combaked products also lacks some nutrients. Blends of flours using protein concentrates from legumes are desirable in cereal flours not only for increasing the quantity of protein but because they also increase the levels of some amino acids, especially lysine which is normally lacking in the flour (Ihekoronye and Ngoddy, 1985). The potential use of composite flours for bread and cookies making has been evaluated by several authors. Agu et al. (2007) reported the use of composite flour of wheat and African breadfruit in biscuit-making.
