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Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives

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Abstract

The present research sought to experiment the effect of additives such as dry gluten powder (DGP), fungal α-amylase (FAA), sodium stearoyl-2-lactylate (SSL) and their combination (GAS) on the rheological and nutritional profile of bread. The incorporation of varied percentage (0–20%) of stenostylis stenocarpa flour (ssF) into WF(Wheat Flour) was optimized at 15%. The results showed that the incorporation of 15% ssF decreased the farinograph dough stability and extensograph resistance to extension. There was protein matrix disruption in 15% ssF dough contrary to 15% ssF + GAS dough as shown in scanning electron micrograph (SEM). However, the addition of GAS to 15% ssF produced bread with an improved quality score that competed favourably with control bread. The organoleptic evaluation revealed an overall quality score of 52.5, 40 and 49% for control, 15% ssF and 15% ssF + GAS bread respectively. Furthermore, 15% ssF + GAS revealed a higher value of ash, protein, dietary fibre, total phenol contents and IC50 of DPPH radical scavenging activity in comparison to control bread. Hence, the present study showed that partial replacement of WF with 15% ssF + GAS has a positive effect on the overall sensorial acceptability and nutritional value of bread.

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The data that support the findings of this study are available from the corresponding authors on request.

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Abbreviations

DGP:

Dry gluten powder

FAA:

Fungal α-amylase

SSL:

Sodium stearoyl-2-lactylate

ssF:

Sphenostylis stenocarpa flour

WF:

Wheat flour

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Acknowledgements

The Authors are grateful for the financial support provided by DBT-TWAS, Department of Biochemistry, Faculty of Science, Adekunle Ajasin University, Akungba Akoko (Nigeria), Government of India and Director, CSIR-CFTRI for extending facilities.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for profit sectors.

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Authors and Affiliations

  1. Department of Biochemistry, Adekunle Ajasin University, P.M.B. 001, Akungba Akoko, Ondo State, Nigeria

    Shodehinde Sidiqat Adamson

  2. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Shodehinde Sidiqat Adamson, Dasappa Indrani & Pichan Prabhasankar

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  1. Shodehinde Sidiqat Adamson
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  2. Dasappa Indrani
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  3. Pichan Prabhasankar
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Contributions

SSA: conceptualization, methodology, validation, formal analysis and writing original draft. DI: designing the study, methodology, validation, writing/review. PP: Conceptualization, supervision, project administration, writing/review and editing.

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Correspondence to Pichan Prabhasankar.

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Adamson, S.S., Indrani, D. & Prabhasankar, P. Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives. J Food Sci Technol 59, 1889–1900 (2022). https://doi.org/10.1007/s13197-021-05203-4

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  • DOI: https://doi.org/10.1007/s13197-021-05203-4

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