Quality evaluation of bread produced from composite flours of wheat and black fonio

Abstract

Bread samples were produced from composite flours of wheat and black fonio (Digitaria iburua) and were analyzed for the chemical composition, physical and sensory properties using standard methods. The bulk density and water absorption capacity of the flours were not significantly (p>0.05) different. The foaming capacity decreased significantly (p<0.05) from 9.37 g/ml for 100% wheat flour to 8.01 g/ml for the 70:30 composite flour containing black fonio flour. The specific volume of the bread decreased from 0.59 /g for the bread made from 100% wheat flour to 0.47 g for the composite flour containing 30% fonio flour. The protein content increased from 8.83% in the sample 100% wheat flour bread to 12.50% in 70:30 composite flour bread. There were increases in the vitamin and mineral levels with increase in the concentration of black fonio in the mixture. Thiamin and riboflavin increased from 0.66 mg/100 g to 3.35 mg/100 g and from 1.91 mg/100 g to 4.33 mg/100 g in 100% wheat bread and 70:30 composite bread, respectively. Also, calcium content increased from 7.01 mg/100 g in 100% wheat flour bread to 25.55 mg/100 g 70:30 composite flour bread. Sensory evaluation showed a higher preference for 100% wheat bread in terms of taste and texture (p<0.05), however, all the products were within the acceptable limit. Hence, good quality bread can also be made from a composite flour of wheat and black fonio.