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Nov 20, 2024Keywords:
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Main Article Content
Effect of added wheat flour on physico-chemical and sensorial properties of “Bebergou”
Abstract
Bebergou, named African pizza, is a traditional dish that is produced with bean flour dough. Although it is widely consumed in Togo, it is still considered as poor people food. The characteristics of the bean flour dough males it difficult to mix it with others ingredients. This study was carried out to evaluate the effect of added wheat flour on the physico-chemical and sensorial properties of bebergou. The amount of water used during the production, the physico-chemical and sensorial properties were assessed. The quantity of water was significantly (p<0.05) reduced from 150% to 43%. The hardness of the dough did not show any significant difference within the samples. The extensibility of the dough was improved with the addition of wheat flour from 13.21 mm for W0B5 (sample without wheat flour) to 26.47 mm for W3B2 (sample with high amount of added wheat flour). The sensory attributes were found to increase with the addition of wheat flour. The sample with the highest amount of wheat flour obtained more than 7 as score for the overall acceptability, which means that W3B2 was liked by the panelists. The improved quality of bebergou, African pizza, with added wheat flour might increase it consumption but it might be interesting to explore the nutritional quality in a way to increase again its acceptability.
