Evaluation of physicochemical, antioxidant and sensory properties of bread produced from wheat and germinated pigeon pea flour blends

Abstract

This study evaluated the effect of substitution of wheat flour (WF) with germinated pigeon pea flour (GPF) on the physicochemical and sensory properties of bread. The composite flours were prepared from WF and GPF at ratios: 95:5, 90:10, 85:15, 80:20 and 100% WF was the control. Pasting properties of the flours and the proximate, minerals, antinutrient, antioxidant, physical and sensory properties of the breads were evaluated using standard methods. The peak, trough and final viscosity of the flour samples reduced with increased proportion of GPF, while the pasting temperature increased. The protein, crude fibre, ash, calcium and iron content of the bread samples increased significantly (p<0.05) from 7.58 to 19.51%, 1.38 to 3.49%, 1.07 to 2.82%, 120.14 to 154.03 mg/100g and 4.92 to 5.62 mg/100g, respectively, with increase in GPF. The phenol content as well as DPPH and FRAP activity of the bread samples significantly (p<0.05) increased as GPF increased and ranged from 0.15 to 0.52 mg GAE/g, 61.84- 69.25% and 3.18 - 6.12 µmolTe/g, respectively. Loaf weight increased from 314.49 to 364.30 g, while the specific loaf volume of bread significantly (p<0.05) decreased as the percentage of GPF increased (2.71 to 3.83 g/cm³ ). Crumb lightness (L*) and yellowness (b*) were reduced with an increase in the proportion of GPF. Inclusion of GPF at proportions higher than 5% significantly reduced the sensory properties of the bread, though within acceptable limits. Nutritious, functional, and acceptable bread can be produced from wheat and germinated pigeon pea composite flours.