Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

• Published in: British food journal (1966) 2020-10, Vol.122 (11), p.3585-3600
• Main Authors: Olagunju, Aderonke Ibidunni, Ekeogu, Peace Chioma, Bamisi, Oluwaseun Cege
• Format: Article
• Language: English
• Subjects: Amino acids; Bakery products; Biscuits; Bread; Confectionery; Consumption; Dietary minerals; Dietary supplements; Dough; Flour; Gluten; Grain; Hydration; Importation; Legumes; Peas; Pigeonpeas; Properties (attributes); Proteins; Rheological properties; Rheology; Sensory perception; Soil conditions; Substitutes; Variance analysis; Viscosity; Wheat
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/BFJ-10-2019-0773

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.