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标题：Physico-Chemical and Sensory Properties of Breads Produced from Wheat and Fermented Yam Composite Flour Fortified with Moringa Leaves Powder
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作者：Aude-Mélissa Kokoh ; Eric Elleingand ; Ernest Koffi 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2019
卷号：7
期号：11
页码：772-777
DOI：10.12691/jfnr-7-11-3
出版社：Science and Education Publishing
摘要：The use of yam flour (Dioscorea alata) substitution in wheat flour fortified with Moringa oleifera leaves powder to produce bread was studied. The composite flour was produced from varying proportions of yam flour (10 %, 20 %, 30 %, 40 %) fortified with 0,25% Moringa oleifera leaves powder. The proximate analysis and sensory evaluation of the bread samples were determined. The physico-chemical analyses results showed that there was no significant difference between the whole wheat bread and the composites breads produced except for the mineral content. There was a significant (p < 0.05) increase in phosphorus (P), zinc (Zn) and iron (Fe) contents from 104,25 ± 10,74 to 303,01 ± 31,21 mg/100g, 0,77 ± 0,08 to 3,11 ± 0,32 mg/100g and 1,40 ± 0,14 to 2,88 ± 0,30 mg/100g respectively. The sensory analysis showed that there were no significant differences (p < 0,05) between the whole wheat bread and the composite breads up to 20 % yam flour substitution in all the sensory attributes tested such as color, crust, shape, internal texture, taste, aroma and general acceptability. While significant difference (p < 0, 05) was observed with 30 % and 40 % yam flour substitution concerning crust, shape color and internal texture. The acceptability of all bread samples decreased with the increasing of yam flour substitution.
关键词：composite bread; yam; moringa leaves powder; physical properties; sensory properties