Abdualrahman Mohammed A Y, Ali Ali O, Elkhalifa Elamin A, Sulieman Abdelmoneim E
Department of Food Technology, Nyala, Technical College, Nyala, Southern Darfur, Sudan.
Pak J Biol Sci. 2012 Sep 1;15(17):845-9.
Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa. And the aim of this study was to enhance the nutritional value of wheat bread through the addition of bambara groundnut flour to wheat four. For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour. Proximate analysis of flours of de-hulled bambara groundnut and wheat were conducted. Flour of de-hulled bambara groundnut was used for bread supplementation in ratios of 5, 10 and 15%. Rheological properties of the control flour and wheat flour supplemented with 10% of de-hulled bambara groundnut flour were conducted. The total area and dough development time increased. However, water absorption, stability and extensibility respectively decreased, from 71.3; 8.5; 190 in the control flour to 71.0; 5.5; 180 in the 10% supplemented flour. The increases in the resistance to extension and proportional number from 260 to 280 and 1.37 to 1.56, respectively resulted in stiff dough. The most important effect of wheat bread supplementation was the improvement of protein quantity from 13.74 +/- 0.02% for the control bread to 15.49 +/- 0.02, 17.00 +/- 0.05 and 18.98 +/- 0.02% for the 5, 10 and 15% blending ratios, respectively. The in-vitro protein digestibility progressively increased from 84.33 +/- 0.03 in the control bread to 85.42 +/- 0.04, 86.57 +/- 0.04 and 87.64 +/- 0.03 in breads containing 5, 10 and 15% bambara groundnut flour. The sensory attributes of different types of bread showed that, a significant difference was observed in texture, colour and overall acceptability. However, the panelists gave higher score for 10% de-hulled bambara groundnut flour bread than bread made from other blends. The loaf weights, loaf volume and specific volume increased. However, while the loaf weight increased with addition of 15% de-hulled bambara groundnut flour, both of loaf volume and specific volume decreased. Nutritional value of wheat bread can be enhanced by the addition of de-hulled bambara groundnut flour at a level of up to 10%.
班巴拉花生（Vigna subterrenea (L) Verdc）是撒哈拉以南非洲地区蔬菜蛋白的主要来源。本研究的目的是通过在小麦粉中添加班巴拉花生粉来提高小麦面包的营养价值。为此，将班巴拉花生种子浸泡在自来水中，人工去皮，晒干并磨成细粉。对去皮班巴拉花生和小麦的面粉进行了近似分析。用去皮班巴拉花生面粉以5%、10%和15%的比例补充制作面包。对对照面粉和添加10%去皮班巴拉花生面粉的小麦面粉进行了流变学特性分析。总面积和面团形成时间增加。然而，吸水率、稳定性和延展性分别从对照面粉中的71.3、8.5、190下降到添加10%面粉中的71.0、5.5、180。抗延伸性和比例数分别从260增加到280和从1.37增加到1.56，导致面团变硬。补充小麦面包最重要的效果是蛋白质含量从对照面包的13.74±0.02%分别提高到5%、10%和15%混合比例面包的15.49±0.02%、17.00±0.05%和18.98±0.02%。体外蛋白质消化率从对照面包的84.33±0.03逐渐提高到含有5%、10%和15%班巴拉花生面粉面包的85.42±0.04、86.57±0.04和87.64±0.03。不同类型面包的感官属性表明，在质地、颜色和总体可接受性方面观察到显著差异。然而，小组成员对10%去皮班巴拉花生面粉面包的评分高于其他混合制成的面包。面包重量、面包体积和比容增加。然而，虽然添加15%去皮班巴拉花生面粉时面包重量增加，但面包体积和比容均下降。添加高达10%的去皮班巴拉花生面粉可以提高小麦面包的营养价值。
Zotero 插件