Chemical, Physical and Sensory properties on the keeping Quality of wheat-Groundnut Protein Concerntrate Bread

Abstract

ABSTRACT Background:Breadisastaplefoodandisconsumedinlargequantitiesbecauseitisaffordable,isan excellentsourceofnutrientsandisavailableina“readytoeat”form. Objective:Thisstudyinvestigatedtheeffectofgroundnutproteinconcentrate(GPC)inclusiononthe keepingqualityofbakedbread. Methods:Thebreadsampleswereproducedusingstraightdoughmethodfromblendsofwheatflourand groundnutproteinconcentrate(%,w/w)atratios100:0,95:5,90:10,85:15,and80:20,with100%wheat flourservingasthecontrolsample.Subsequently,freefattyacids,proximatecomposition,minerals, physicalandsensorypropertiesaswellasitsshelfstabilityweredeterminedusingestablishedmethods. Results:Therewasanincreaseinfreefattyacid(FFA)acrossalltheblendsatday1,2and5.Highestfree fattyacidwererecordedinblendwith20%groundnutproteinconcentrate7.83,10.10and13.46forday1, 2and5respectively.Highestproteincontentof28.61% wasrecordedinblendwith20% groundnut proteinconcentrate.Significantly(P<0.05),adecreaseintheloafheightandvolumewasobservedinthe samplesasstoragetimeincreases.Anincreaseintheloafweightwasobservedforsample90:10and 85:15onthefifthdayofstorage. Conclusion:Samplewith20%groundnutproteinconcentraterevealedtomaintainitswholesomenessin terms of sensory and other parameters measured during storage. Keywords:wheat,bread,compositeflour,groundnut,proteinconcentrate