Nigerian Food Journal

Official Journal of Nigerian Institute of Food Science and Techonology [Link]

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.1

ABSTRACT
Blends 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 [Link].

Keywords: Wheat flour substitution, African Yam Bean water-extractable proteins, bread, cookies,
physical, chemical and sensory properties.

Introduction baked products also lacks some nutrients. Blends of

In most parts of the world, baked goods, based on flours using protein concentrates from legumes are
wheat flour in particular, are popular foodstuffs. desirable in cereal flours not only for increasing the
The consumption of these products has been quantity of protein but because they also increase
consistently increasing in countries like Nigeria the levels of some amino acids, especially lysine
(Edema et al., 2005). Reports indicate that the price which is normally lacking in the flour (Ihekoronye
of wheat flour rose from $200.00 per ton in 1996 and Ngoddy, 1985).
to $400.00 in 1999 (Kessel, 2003). Wheat as a major The potential use of composite flours for bread
source of raw material for the production of these and cookies making has been evaluated by several
authors. Agu et al. (2007) reported the use of
1
Department of Food Science and Technology,
University of Agriculture, PMB 2373, Makurdi, Nigeria. composite flour of wheat and African breadfruit
* corrresponding author: catagher@[Link] in biscuit-making.
110 Nigerian Food Journal Vol. 30 No 1, 2012 ... Full Length Article

Wheat flour was also replaced with cowpea flour flour using laboratory attrition mill (Atlas model
at various levels for the production of baked ED-5).
products such as bread (McWatters et al., 2004)
Preparation of African yam bean water-
and cakes (Akubor, 2004). Also, Akpapunam and
extractable proteins
Darbe (1994) reported the production of cookies
Water-extractable proteins were prepared from
from blends of maize and Bambara groundnut.
African yam bean flour following the methods
African yam bean (Sphenostylis stenocarpa), a lesser- cited in Abu et al. (2007). African yam bean flour
known legume, grows along with yam and cassava. (200 g) was mixed in deionized water (200 ml) and
It can be used extensively in various dietary only stirred using a 78-1 magnetic stirrer hotplate
preparations and supplementation of the protein for 60 min at ambient tempreature. The resultant
requirements of many families throughout the solution was kept in a fridge (4oC, 30 min) for
year. However, the legume’s potential is largely insoluble materials to sediment. The supernatant
unexploited, due to its characteristic problem of was decanted and centrifuged (2500 g, 30 min)
hard to cook phenomenon, poor digestibility and using a minor centrifuge (MSE England). The
flatulence. supernatant was dried in a hot air oven (45oC, 48 h)
to obtain dry flakes, which were then milled using
According to Abu and Minnaar (2005), legume
a blender (HR 1702) to obtain powdered water-
protein and starch concentrates rather than
extractable proteins. The water-extractable proteins
their corresponding flours are employed in food
were analyzed for moisture and protein following
products owing to reasons of better functionality
AOAC (2000) methods.
of the concentrates, as well as enhanced elimination
of anti-nutritional factors. In this study, the effect Baking process
of substituting wheat flour with African yam bean The five blends of wheat/African yam bean flours
water-extractable proteins on the physicochemical used were 100/0; 95/5; 90/10; 85/15; and 80/20
and sensory properties of bread and cookies was for both bread and cookies preparations. Bread and
determined. cookies were prepared according to the methods
described by Balami et al. (2004) and Nishibori and
Material and Methods
Kawakishi (1990) respectively.
Source of materials
The cream coat African yam bean (Sphenostylis Proximate analysis
stenocarpa) used in this study was purchased The moisture, crude protein, fat, crude fiber and ash
from Chikwan market in Cross River State. The contents were determined following the procedure
equipment used came from Food Science and outlined by AOAC (2000), while carbohydrate was
Technology department, Federal University of calculated by difference (Kirk and Sawyer, 1997).
Agriculture Makurdi and Benue Brewery Limited,
Physical and chemical analysis
Makurdi, Benue State.
The flour blends analysed for pH, bulk density and
Preparation of African yam bean flour gelation capacity were determined using standard
The African yam bean flour was prepared according methods (Onwuka, 2005) while swelling index
to the modification of methods described by was based on the method reported by Sathe and
Enwere (1998). The cleaned African yam bean Salunkhe (1981). In addition, the physical and
seeds were soaked in water (30oC, 12 h) and dehulled chemical properties of the composite breads and
manually. Dehulled seeds were drained and dried cookies were determined using standard methods.
(600C, 10 h) to less than 10% moisture in the hot The breads were analyzed for bulk density, pH,
air oven (Genlab widness, Model T12H). The dried loaf volume and specific volume using standard
cotyledons were allowed to cool and milled into methods (Onwuka, 2005; NSO, 1979). For the
 Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African ... Ade, Ingbian and Abu 111

cookies, the thickness, diameter and spread ratio and cookies samples are presented in Tables 2 and 3
were determined using methods of AACC (2000). respectively. The bulk density decreased from 0.68
to 0.60 g/cm3 and 0.60 to 0.57 g/cm3 for bread
Sensory evaluation
and cookies respectively following the addition of
A voluntary panel of 15 judges made up of males
20% AYBWEP. The values were similar to those
and females were selected from the University of
for Bambara groundnut (0.60 to 0.75 g/cm3)
Agriculture Makurdi, Benue State. Panelists were
reported by Onimawo et al. (1998). Bulk density
educated on testing terminologies and requested
is very important in determining the packaging
to evaluate the various breads and cookies samples
requirement, material handling and application in
for appearance, aroma, crust, internal texture, taste
wet processing in the food industry (Karuna et al.,
and overall acceptability using a 7-point Hedonic
1996). These workers reported that bulk density of
scale where 7 was equivalent to like extremely and 1
sweet potato and soy flour extrudates with increased
meant dislike extremely as described by Iwe (2002)
soy in the mixture. They attributed this to a direct
and Ihekoronye and Ngoddy (1985).
influence of increased protein content.
Statistical Analysis
Spread factor is the ratio that depends on the values
Data were obtained in triplicate (n-3). Means and
of the thickness and diameter of the cookies.
standard deviations (SD) were recorded. Sensory
Significant differences occurred on the spread
evaluation data were analyzed using analysis of
factor of the cookies. Highest spread factor (54.03)
variance (ANOVA) as described by Iwe (2002).
was observed in the cookies from 80% wheat/20%
Least significant difference (LSD) were used to
AYBWEP blend and the lowest value (46.69) was
ascertain differences between samples at p < 0.05.
found in 95% wheat/05% AYPWEP blend. Results
Results and Discussion regarding the physical evaluation of the cookies are
Chemical properties of composite bread and similar with that reported by Abu et al. (2007) and
cookies Akpapunam and Darde (1994). The low spread
The pH of both bread and cookies prepared factor value of the control sample showed that
decreased significantly from 5.30 to 4.20 and 6.33 starch polymer molecules are highly bound with
to 5.33 respectively with increase in substitution the granules and swelling is limited when heated.
levels of African yam bean water-extractable On cooling, the starch rapidly forms a rigid gel
proteins. Whole wheat bread and cookies had the with capacity characteristics of large molecular
highest value of 5.30 and 6.33 respectively. This aggregates (Priestley, 1979). When a dough or
observation suggests that there were structural batter becomes less viscous, it tends to spread more
changes, probably folding of molecules as the thereby increasing in diameter and consequently
protein level increased to expose less hydrophilic the spread factor.
amino acid residue. This may make the protein less
The weight of the loaf after baking is also very
amphiphilic. According to Kirk and Sawyer (1991),
important. It defines the water holding capacity
knowledge of the hydrogen ion activity of a food
of the flour, which defines the productivity of the
product is useful in assessing the extent by which
bread. There were significant differences (p < 0.05)
spoilage due to enzyme and micro-organisms can
in the weight and loaf volume of bread samples.
occur. The measurement of pH is important in
The bread prepared from 95% wheat flour and 5%
assessing the effectiveness of the preservation and
AYBWEP had the highest value of 165.32 g and
in monitoring performance during processing.
552.10 ml/g while 100% wheat flour bread had the
Physical properties of composite bread and lowest value of 100.6l g and 372.01 ml/g for weight
cookies and loaf volume respectively. This means that the
The results of the physical properties of the bread composite flours may be better for higher loaf.
112 Nigerian Food Journal Vol. 30 No 1, 2012 ... Full Length Article

Specific loaf volume (SLV) which is the integral high volume in bread loaf, was decreased by the
of weight volume of the loaf relating to the rising addition of gluten-free African yam bean water
power of the loaf during baking ranged from 3.70 extractable protein flour in the bread formulation.
– 3.10 ml/g. According to NSO (1976), bread shall Partial replacement of wheat with non-glutinous
be considered as having a good volume and weight flour has been shown to result in lower bread
ratio if not less than 4 ml /g when tested by rape volume. Banks et al. (1997) observed a significant
seed displacement method. These effects were decrease in baked volumes of muffins made with
expected, as the amount of gluten, which imparts added defatted soy flour.

Table 1: Proximate composition of bread and cookies prepared from whole flour and blends of wheat
flour and African yam bean water extractable proteins (AYBWEP) flour
Samples Moisture Crude Ether Ash Crude fibre Carbohydrate
Protein Extract
WFB 29.33 ± 0.40a 11.80 ± 0.70c 2.01 ± 0.22a 1.16 ± 0.11a 1.68 ± 0.13a 54.02 ± 0.68a
WAPB1 25.65 ± 0.30b 16.39 ± 0.33a 1.59 ± 0.07a 1.33 ± 0.34a 2.23 ± 0.34a 52.81 ± 0.10b
WAPB2 28.40 ± 0.45a 17.36 ± 0.37a 1.55 ± 0.05a 1.43 ± 0.14a 2.04 ± 0.11a 49.22 ± 0.80c
L.S.D 1.6 4.6 1.76
COOKIES
WFC 8.37 ± 0.30 12.58 ± 0.25c 14.49 ± 0.64a 1.57 ± 0.21a 2.25 ± 0.15 60.74 ± 0.65a
WAPC1 7.10 ± 0.09 15.90 ± 0.48b 16.42 ± 0.81a 1.06 ± 0.04a 1.52 ± 0.10 58.00 ± 0.34b
WAPC2 8.00 ± 0.21 18.36 ± 0.64a 16.20 ± 0.83a 1.12 ± 0.06a 1.73 ± 0.10 54.59 ± 0.15c
L.S.D 2.60 0.50 1.69
AYPC100 1.40 ± 0.12 65 ± 0.72
Means with the same superscript in a column are not significantly different (p > 0.05)
WFB: Bread produced from 100% wheat flour
WAPB1: Bread produced from composite flour of 95% wheat and 5% African Yam bean water extractable proteins flour
WAPB2: Bread produced from composite flour of 90% wheat and 10% African Yam bean water extractable proteins flour
WFC: 100% wheat flour cookies
WAPC1: 95% wheat 5% African yam bean water extractable proteins flour
WAPC2: 90% wheat 10% African yam bean water extractable proteins flour
AYPC: 100% African yam bean water extractable proteins flour.

Table 2: Physico-chemical properties of breads prepared from whole-wheat flour and blends of wheat
flour and African yam bean water extractable proteins (AYBWEP) flour
Samples Bulk Density pH Weight Loaf volume Specific volume
(g) (ml) (ml/g)
WFB 0.68 ± 0.01a 5.30 ± 0.16a 100.61 ± 1.11c 372.01 ± 0.58e 3.70
WAPB1 0.54 ± 0.00a
5.27 ± 0.17a 16.32 ± 1.28a 552.10 ± 0.56a 3.34
WAPB2 0.59 ± 0.00a
5.03 ± 0.05b 142.20 ± 1.49d 473.46 ± 0.13c 3.33
WAPB3 0.52 ± 0.01a
4.24 ± 0.19c 152.13 ± 1.18b 496.11 ± 0.09b 3.26
WAPB4 0.52 ± 0.00a
4.20 ± 0.13c 145.48 ± 0.64c 451.00 ± 0.14d 3.10
L.S.D 0.16 2.72 1.44
Means with the same superscript in a column are not significantly different (p > 0.05)
WFB: 100% wheat flour bread
WAPB1: 95% wheat and 5% African yam bean water extractable proteins (AYBWEP) flour
WAPB2: 90% wheat and 10% African yam bean water extractable proteins (AYBWEP) flour
WAPB3: 85% wheat 15% African yam bean water extractable proteins (AYBWEP) flour
WAPC4: 80% wheat 20% African yam bean water extractable proteins (AYBWEP) flour
 Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African ... Ade, Ingbian and Abu 113

Table 3: Physico-chemical properties of cookies prepared from whole-wheat flour and blends of wheat flour
and African yam bean water extractable proteins (AYBWEP) flour
Samples Bulk density) pH Diameter Thickness Spread
(g/cm3) (cm) (cm) Factor
WFC 0.60 ± 0.02a 6.33 ± 0.03a 21.93 ± 0.18a 4.47 ± 0.05a 49.06 ± 0.05b
WAPC1 0.58 ± 0.01a 6.30 ± 0.09a 20.87 ± 0.55c 4.47 ± 0.06a 46.69 ± 0.08c
WAPC2 0.58 ± 0.00a 5.93 ± 0.07b 21.90 ± 0.33ab 4.70 ± 0.09a 46.60 ± 0.11c
WAPC3 0.57 ± 0.01a 5.67 ± 0.08c 21.40 ± 0.24b 3.97 ± 0.07a 53.90 ± 0.16a
WAPC4 0.57 ± 0.01a
5.53 ± 0.03c 22.53 ± 0.49a 4.17 ± 0.14a 54.03 ± 0.39a

L.S.D 0.23 0.69 0.41
Means with the same superscript in a column are not significantly different (p > 0.05)
WFC: 100% wheat flour cookies
WAPC1: 95% wheat and 5% African yam bean water extractable proteins (AYBWEP) flour
WAPC2: 90% wheat and 10% African yam bean water extractable proteins (AYBWEP) flour
WAPC3: 85% wheat 15% African yam bean water extractable proteins (AYBWEP) flour
WAPC4: 80% wheat 20% African yam bean water extractable proteins (AYBWEP) flour

Table 4: Mean sensory scores of breads prepared from wheat flour and blends of wheat flour and African
yam bean water extractable proteins (AYBWEP) flour
Samples Crust Crust Flavour Crumb Cell Str. Internal Overall
code colour characteristics colour (Grain) texture acceptability
WFB 6.47a 6.20a 6.40a 6.27a 6.13a 6.00a 6.60a
WAPB1 6.07a 6.07a 5.93ab 5.93ab 6.13a 5.87a 6.33a
WAPB2 4.93ab 5.07ab 5.13b 5.13ab 5.53ab 5.47a 5.40b
WAPB3 4.60b 5.00b 4.93bc 4.67b 5.07b 5.07a 4.80b
WAPC4 4.13b 4.80b 4.47c 4.33b 5.07b 5.20a 4.67b

L.S.D 1.02 1.01 1.27 0.51 0.92 0.76

Means with the same superscript in a column are not significantly different (p > 0.05)
WFB: 100% wheat flour cookies
WAPB1: 95% wheat and 5% African yam bean water extractable proteins (AYBWEP) flour
WAPB2: 90% wheat and 10% African yam bean water extractable proteins (AYBWEP) flour
WAPB3: 85% wheat 15% African yam bean water extractable proteins (AYBWEP) flour
WAPB4: 80% wheat 20% African yam bean water extractable proteins (AYBWEP) flour

Sensory properties of baked products The bread and cookies showed no significant
The sensory results (Tables 4 and 5) indicated differences in terms of internal texture and flavour
that acceptable baked products that were not respectively. The inability of the panelists to detect
distinguished from the control for most of the the characteristic beany flavour associated with most
sensory properties were made from 5% and 10% cookies produced from legumes implies that the
substitution of AYBWEP for bread and cookies African yam bean water-extractable proteins have
samples respectively. minimal impact on the taste and flavour of bread
114 Nigerian Food Journal Vol. 30 No 1, 2012 ... Full Length Article

and cookies at the levels used. Partial substitutions same Table. The highest protein content observed
of wheat flour using non-wheat flours have been in the blend samples (16.39% – 18.36%) compared
suggested by other authors (Addo et al., 1989; to the control (11.80% – 12.58%) was expected
Akubor, 2004; Abu et al., 2007). since the protein content of the AYPWEP in the
study (65%) was higher than the control.
The acceptability of bread and cookies produced
decreased as the level of AYBWEP increased as The protein content of African yam been seeds has
indicated by most of the sensory properties. The been reported to be higher than wheat (Enwere,
above results were in agreement with Ogunsua 1998). Similar results were reported by Akpapunam
(1987), who reported that process modification and and Darbe (1994) and McWatters et al. (2004) for
slight change in the physical, chemical properties cookies fortified with Bambara groundnut and
of ingredients in blended foods may also affect the bread fortified with cowpea flour respectively.
sensory evaluation in terms of slight changes. Combinations of the two flours significantly
increased the protein contents of the blends
The proximate composition of the control (100%
when compared to the control. The carbohydrate
wheat) and two samples each of bread and cookies
contents of the bread decreased with increase in
are presented in Table 1. The protein and moisture
AYBWEP substitution.
values of 100% AYBWEP are also shown in the

Table 5: Mean sensory scores of cookies prepared from wheat flour and blends of wheat flour and African
yam bean water extractable proteins (AYBWEP) flour
Samples Crust Crust Flavour Crumb Cell Str. Internal Overall
Code Colour Characteristics Colour (Grain) Texture Acceptability
WFC 6.07ab 6.00b 6.47a 6.20a 5.87ab 6.27a 6.33a
WAPC1 6.40a 6.33a 5.80a 6.33a 6.47a 6.27a 6.27a
WAPC2 5.80ab 5.87b 6.07a 5.73b 5.87ab 5.80b 6.27a
WAPC3 6.07ab 5.40c 5.73a 5.67b 5.93ab 5.74b 5.67b
WAPC4 5.20b 5.20c 5.53a 5.33c 5.47ab 5.27c 5.33b

L.S.D 0.99 0.28 0.25 0.89 0.25 0.54

Means with the same superscript in a column are not significantly different (p > 0.05)
WFB: 100% wheat flour cookies
WAPC1: 95% wheat and 5% African Yam bean water extractable proteins (AYBWEP) flour
WAPC2: 90% wheat and 10% African Yam bean water extractable proteins (AYBWEP) flour
WAPC3: 85% wheat 15% African Yam bean water extractable proteins (AYBWEP) flour
WAPC4: 80% wheat 20% African Yam bean water extractable proteins (AYBWEP) flour

Conclusion for African yam bean (Sphenostylis stenocarpa)

Bread and cookies of acceptable sensory attributes incorporation into baked products.
were produced with up to 5% and 10% of African This would be of economic importance in many
yam bean water-extractable proteins respectively. developing countries such as Nigeria and Africa
This present study shows that there exists potential as a whole in promoting the use, utilization and
processing of local crops.
 Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African ... Ade, Ingbian and Abu 115

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