Quality Analysis of Breads Produced from Blends of Wheat (Triticum aestivum L) and Anchote (Coccinia abyssinica L.)

Authors

  • Demelash Hailu Mitiku Wallaga University

DOI:

https://doi.org/10.4314/star.v5i1.9

Keywords:

Anchote, Bread, Proximate composition, Minerals, Antinutritional factors

Abstract

Bread making is currently limited to wheat and a few other commonly used cereal seeds in many countries. The study was conducted with the general objective of quality evaluation of breads produced from blends of wheat (Triticum aestivum L) and Anchote (Coccinia Abyssinica L). The result of proximate composition of composite breads of wheat and Anchote ranged from 4.00 to 5.89% for moisture, 1.00 to 2.03% for Ash, 4.25 to 5.35% for protein, 1.54 to 2.14% for fat, 0.43 to 0.93% for fiber, 90.37 to 91.25% for carbohydrate and 404.96 kcal/100g for energy. The iron and zinc content increased as the supplementation of Anchote flours increased from 5 to 15% and the calcium content was decreased. The Antinutritional contents of the result showed that as the supplementation level of Anchote flour increased, the phytate, oxalate, tannin and cyanide content were increased. Generally, the study revealed the effect of replacement of wheat flour with Anchote flour (5 to 15%). As the addition of Anchote flour increased from 5 to 15%, the overall acceptability decreased even though the produced breads were accepted. Anchote flour can be used for different food product development as it enhances the mineral and also fibers which is good for the health of human being.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Author Biography

Demelash Hailu Mitiku, Wallaga University

Department of Food Technology and Process Engineering, Wollega University, Shambu Campus,
P.O. Box: 38, Shambu, Ethiopia

References

Abera, G., Gudeta, H. (2007). Response of Anchote (Coccinia abyssinica) to Organic and Inorganic Fertilizers Rates and Plant Population Density in Western Oromia, Ethiopia. East African Journal of Sciences 1 (2): 120-126.

Abera, G (1997). Anchote calls for attention. In: IAR newsletter. Institute of Agricultural Research (IAR). Addis Ababa, Ethiopia.

Anjum, T., Bajwa R. and Javaid, A. (2005). Biological Control of Parthenium I: Effect of Imperatacylindrica on distribution, germination and seedling growth of Parthenium hysterophorus L. International Journal of Agriculture and Biology 7(3): 448-450.

Aniedu, C. and Agugo, U.A. (2010). Acceptability of bread produced from Hausa-potato and sweet potato composite flours. Journal of Agriculture and Social Research 10(2): 162-166.

AOAC (2000). Association of official and analytical chemists, 15th Ed (Helrich, K.). Arlington, Virgina, USA.

AOAC (1984). Official Methods of Analysis Association of Official Analytical Chemist 4th Edition. Washington, DC.

Central Statistical Authority (2007). Agricultural sample survey: Report on area and production for major crops. Statistical Bulletin 388.Addis Ababa, Ethiopia.

Ebuehi, O.A.T., Owolabi, O.O., Ikanone, C.E., Amabibi,

I.T.T. and Ajekwu, A.P. (2007). Organoleptic, mineral and vitamin evaluation of some Nigerian bread. Nigerian Food Journal 25(2): 95-100.

Felicity, S.K and Ann, B. (1992). Nutrition for developing countries. Second Edition. Pp 11.

Fufa, H. and Urga, K. (1997). Nutritional and antinutritional characteristics of Anchote (Coccinia Abyssinica). 11(2): 163-168.

Giami, S.Y., Adindu, M.N., and Emelike, J.N.T. (2000). Compositional, functional and storage properties of flour from raw and heat processed African bread fruit (Trecuia africana decne). Plant Foods for Human Nutrition 357-368.

Getahun, A (1969). Developmental Anatomy of Seedlings and Tuber of Anchote, Coccinia abyssinica (Cucurbitaceae). PhD Thesis, University of Florida.

Getahun, A. (1973). Developmental anatomy of tubers of Anchote: potential dry land tuber crop. Acta Horticulture No. 33.

Hora, A. (1995). Anchote-An Endemic Tuber Crop. Ms Sue Edwards, Mirutse Giday and Yilma Tesfaye (Editors).

Isserliyska, D., Karadjov, G., Angelo, A. (2001). Mineral composition of Bulgarian wheat bread. European Food Research Technology 244-245.

Latta, M. and Eskin, M. (1980). A simple and rapidcolorimetric method for phytate determination. Journal of Agricultural and Food Chemistry 28: 1315– 1317.

Madukwe, E.U., Obizoba, I.C, and Chukwuka, O.F. (2013). Nutrient assessment of processed rice (Oryza sativa), soybean (Glycine max Merr) flours/groundnut (Arachis hypogeal) paste and sensory attributes of their composites. International Journal of Scientific and Research Publications 3(8): 1-8.

Noonnan, S.C., and Savage, G.P. (1999). Oxalic acid and its effects on humans. Asia pacific Journal of Clinical Nutrition 8: 64-74.

Okorie, S.U. and Onyeneke, E.N. (2012). Production and quality evaluation of baked cake from bled of sweet potatoes and wheat flour. International Journals of Natural and Applied Sciences 3(2).

Olaoye, O.A., Onilude, A.A. and Olaoye, C.O. (2007). Breadfruit flour in biscuit making. Journal of Food Science and Technology 20-23.

Okigbo, B.N. (1989). New crops for food and industry. International Symposium on New crops for Food and Industry, Southampton 1986 (G. Wickens, N. Haq, and

P. Day, eds), London, Chapman and Hall.p.123.

Olaoye, O.A, Onilude A.A. and Idowe O.A. (2006). Quality Characteristics of Bread Produced from composite flours of wheat, plantain and soyabeans. Africa Journal of Biotechnology 5(1): 1102-1106.

Phillipy, B.Q., Lin, M and Rasco, B. (2004). Anaysis of phytate in raw and cooked potatoes. Journal of Food Composition and Analysis 17: 217-226.

PGRC/E (Plant Genetic Resources Center of Ethiopia) (1988). Institute of Agricultural Research (IAR) of Ethiopia Newsletter. 1988. No. 18.

Ukpabi, V.J. and Ejidoh, J.I. (1989). Effect of deep out frying on the oxalate content and the degree of itching of cocoyams. (Xanthosoma and colocassia spp). Technical paper presented at the 5th annual conference of the Agriculture society of Nigeria. Federal University of Technology Owerri, Nigeria, 3- 6 (September).

Vantraub, I.A. and Lapteva, N.A. (1988). Colorimetric determination of phytate in unpurified extracts of seeds. Analytical Biochemistry 175: 227.

Yambo, Y., Feyissa, T. (2013). Micropropagation of anchote (Coccinia abyssinica (Lam.) Cogn.]: High calcium content tuber crop of Ethiopia. African Journal of Agriculture Research 8(46): 5915-5922.

Downloads

Published

30.03.2016

How to Cite

Hailu , D. (2016). Quality Analysis of Breads Produced from Blends of Wheat (Triticum aestivum L) and Anchote (Coccinia abyssinica L.). Journal of Science, Technology and Arts Research, 5(1), 61–68. https://doi.org/10.4314/star.v5i1.9

Issue

Section

Original Research

Categories

Plaudit