Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/2699
Title: Optimisation of wheat-sprouted soybean flour bread using response surface methodology
Authors: Jideani, Victoria A 
Onwubali, Felix C. 
Keywords: Sprouted soybean flour;Wheat;Bread;Response surface;Loaf volume;Loaf firmness;Fibre
Issue Date: 2009
Source: Jideani, V. A., & Onwubali, F. C. (2009). Optimisation of wheat-sprouted soybean flour bread using response surface methodology. African Journal of Biotechnology, 8(22).
Abstract: The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg -1 to 3.25 mg kg -1 . The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, increasing the sprouted soybean flour beyond 10% adversely affected these qualities. The loaf with 4% yeast and 5% sprouted soybean was significantly rated better in taste and general acceptability than the control. Significant differences existed (p < 0.05) in the proximate composition between the wheat-sprouted loaves and their respective controls. The addition of the 5% sprouted soybean resulted in a significant increase in protein, fibre and ash content of white bread. The quadratic polynomial regression model was adequate and acceptable at 0.05% for predicting the specific loaf volume and apparent yield stress. Response surface was saddle shaped for specific loaf volume where a maximum or minimum response is found at various combinations of the independent variables, corresponding to the optimal yeast (2.15%) and sprouted soybean flour (11.8%). Apparent yield stress value of 120 kN/m 2 can be obtained from baking with yeast (2.4%) and sprouted soybean flour (10.6%).
URI: http://www.ajol.info/index.php/ajb/article/view/66152
http://hdl.handle.net/11189/2699
ISSN: 1684–5315
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Prof. Victoria A Jideani

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