%0 Journal Article
%T Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean <i>(Parkia biglobosa)</i> flour
%A Abdoulaye Sankhon
%A Issoufou Amadou
%A Wei-Rong Yao
%J Agricultural Sciences
%P 122-129
%@ 2156-8561
%D 2013
%I Scientific Research Publishing
%R 10.4236/as.2013.45B023
%X <p>
	Application of resistant starch prepared from parkia flour was produced by
replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour.
Processing, proximate composition, digestibility of resistant starch in bread
and sensory quality were evaluated. Resistant starch was significantly (p &lt;
0.05) increased as Parkia flour level increase in all breads. The resistant
starch prepared from Parkia flour was 47.21%. However, wheat bread was 1.47%
and Parkia bread 18.52% to 22.28% baked of (200¡æ at 45 min) with 2.16% wheat bread and 31.74% to 35.05% Parkia bread baked
of (130¡æ at 90 min). Supplementation of wheat flour with Parkia flour 0 - 40%
increased the crude protein content significantly (p &lt; 0.05) from (7.89% - 15.68%),
ash from (0.91% - 2.54%) and crude fiber (1.41% - 4.97%). Color of the bread
treatments was remarkably affected by addition of different levels of Parkia
flour. Therefore, Parkia flour could be added to wheat flour up to 15% without
any observed detrimental effect on bread sensory properties. Sensory evaluation
results indicated that bread with 5% to15% Parkia flour were rated the most acceptable and there was no significant difference in terms of acceptability compared to the control. This could be used to
improve the nutritional quality of bread
especially in developing countries were malnutrition is prevalent.
</p>
%K Parkia Flour
%K Resistant Starch
%K Bread
%K Proximate Composition
%K Sensory Evaluation
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=34634