Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Abstract

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined. Results: Water absorption, oil absorption, swelling, foaming, foaming stability and emulsification capacity increased respectively from 0.62±0.06g/ml (S1) to 0.92±0.01 g/ml (S6), 0.96±0.02g/ml (S1) to 1.42±0.03 g/ml (S6), 1.05±0.01 (S1) to 1.73±0.01 (S6), 11.47±0.02% (S1) to 13.20±0.05% (S6), 50.93±0.01% (S1) to 53.47±0.01% (S6), 41.43±0.03% (S1) to 43.36±0.01% (S6) while bulk density decreased from 0.84±0.01g/ml (S1) to 0.60±0.02g/ml (S6). Moisture, ash, fat, fiber, and protein content increased respectively from 12.23±0.03% (S1) to 13.44±0.01% (S6), 0.66±0.01% (S1) to 1.66±0.02% (S6), 0.22±0.3% (S1) to 2.57±0.01% (S6), 0.67±0.26% (S1) to 4.34±0.02% (S6), 10.70±0.12% (S1) to 13.06±0.03% (S6) while carbohydrate decreased from 75.52±0.33% (S1) to 64.93±0.04% (S6). Phytate, oxalate and tannins content increased respectively from 0.03±0.00mg/100g (S1) to 1.09±0.01mg/100g (S6), 0.02±0.02mg/100g (S1) to 0.14±0.01mg/100g (S6), 0.01±0.01mg/100g (S1) to 0.09±0.01mg/100g (S6). In term of overall acceptability sample S1 and S3 showed no significantly different (p > 0.05). Conclusion: Addition of red kidney beans and coconut flour into whole wheat had significant (P<0.05) impact on the functional, proximate characteristic of flour. There sensory scores showed S3 to be suitable for bread.