Effect Of Substitution Of Wheat With Pigeon Pea Sourdough On The Nutritional, Physical And Sensory Properties Of Bread:-Kanu, Jessica U

ABSTRACT

Bread is a type offood made from flour, water, and yeast. It is typically baked, and it can be either leavened or unleavened. This study investigated the effect of substitution of wheat with pigeon pea sourdough on the nutritional, physical, and sensory properties of bread. Breads were produced from five formulations offlour blends ofwheat, pigeon pea and pigeon pea sourdough. Breads from 100 % wheat flour served as the control. The bread samples were analyzed of phytochemical, proximate, mineral, physical, invitro starch digestibility and sensory properties. The results ofthe phytochemical composition ofthe bread showed significant difference (p<0.05) in pH and total titratable acidty. In proximate composition ofthe bread, there were no significant difference (p>0.05) within the composite flour blends but significantly difference (p<0.05) from the control. The ’ mineral, physical and invitro starch digestibility analysis showed significant difference (p<0.05) within the samples. The sensory evaluation showed high scores of preference and acceptance in bread containing up to 10% of pigeon pea flour and 90 % ofwheat flour and were comparable to the control (100 % wheat flour). The study revealed that the substitution of wheat with pigeon pea sourdough on the nutritional, physical, and sensory properties ofbread had positive effect on the bread as the bread produced possess nutrient quality comparable to the contro