A study of the composition, physico-chemical and viscoelastic properties of flour and sensory properties of bread

Abstract

Consumer interest in dietary fiber has continued to increase as more information about its potential impact on
health has become available. Among the underutilized crops in Nigeria is tigernut which could find useful
application in baking industry because of its high level of dietary fibre and other inherent properties. This
study therefore aimed at widening tigernut utilization in the country. Substituted wheat flour (WF) with tigernut
flour (TF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50) was evaluated for proximate
composition and physico-chemical properties. Physico- chemical properties of dough as well as sensory and
physical properties of the bread produced from the different flour samples were also evaluated. The proximate
composition of the flour samples showed a reduction of about 14 to 38% in protein content but with a
significant enhancement in the fibre content (167 to 967%) depending on the level of substitution. The fat and
ash contents, as well as the pH of the flour samples increased with increase in the proportion of the tigernut.
Dough with good viscoelastic properties and acceptable bread with qualities similar to 100% wheat bread was
produced from 10% tigernut flour addition.