Effects of uniquely processed cowpea and plantain flours on wheat bread properties

2015

English

The effect of incorporating uniquely processed whole-seed cowpeas or plantain flours at 10 or 20 g/100 g in all-purpose wheat flour on paste viscosity and breadbaking properties in a model bread was determined. Blanching plantains in hot water (100C) for 2 min increased final viscosity, reduced rapidly available glucose (RAG) from 8.5 to 4.5 μg glucose/mg, and increased bread loaf size. Whole-seed cowpeas containing the hulls processed by soaking in water (CPS), reduced raffinose significantly (P < 0.05), and α-galactosidase enzyme (CPE) treatment eliminated both raffinose and stachyose completely. CPS decreased RAG values from 8.5 to 2.8 μg glucose/mg. Incorporating cowpea flours into model wheat breads increased loaf size. CPE flours reduced bread loaf size and increased internal browning. These flours can be incorporated into all-purpose wheat flour bread up to 20 g/100 g with improved physical properties, and possibly better glycemic responses.

Onwulata, C.; Thomas-Gahring, A.; Oduro-Yeboah, C.; White, A.K.; Hotchkiss, A.T.