Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria

Authors

  • Edema, Mojisola O.,Sanni, Lateef O.2 , Sanni, Abiodun I.

Keywords:

Flour blend, functional properties, maize meal, sour maize bread, soybean flour

Abstract

Examination of the functional properties of three different flours/meals and two blends of maize meal and
soybean-flour (ratios 9:1 and 8:2, maize:soybean) were carried out. Properties examined included amylose
content, bulk density, dispersibility, swelling power, water absorption capacity and visco-elastic properties. The
effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread
samples with the different flours/meals using a mixed starter culture of Lactobacillus plantarum and
Saccharomyces cerevisiae. All flour/meal samples differed, sometimes significantly (p 0.05) in their functional
properties. Significant positive correlations existed among the functional properties of the flours at the 1% level
(2-tailed). The maize meal/soy flour blends MSA (maize meal and soybean flour mixed in ratio 9:1) and MSB
(maize meal and soybean flour mixed in ratio 8:2) did not differ significantly from each other in functional
properties except for amylose content. MSA was adjudged the best flour blend for sour maize bread production
as its bread had the highest score for overall acceptability (6.1) and other sensory parameters evaluated.

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Published

2020-04-19