Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Tailem, Paul
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effects of added fluted pumpkin seed flour on the chemical composition, physical and sensory quality of acha-wheat bread Ayo, Jerome Adekunle; Tailem, Paul; Osabo, Peace; Kave, Sughen
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 2 (2024): December 2024
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v12i2.407

Abstract

This study investigated the effect of incorporating fluted pumpkin seed flour (FPSF) into acha-wheat bread on its chemical composition, physical attributes, and sensory qualities. Acha-wheat bread samples were prepared by substituting wheat flour with varying percentages (5%, 10%, 15%and 20%) of FPSF. Proximate analysis revealed that the addition of FPSF significantly increased the protein and dietary fiber content of the bread from 10.79- 13.03 and 0.04-0.21%, while ash and fat content also showed slight increment from 1.40-2.50 and 5.47-6.71% respectively. The moisture content decreased marginally with increasing FPSF concentration. The physical characteristics: loaf volume decreased with higher FPSF levels which could be attributed to reduced gluten content and impaired gas retention. However, crust and crumb color improved, yielding a golden colour and appealing appearance. Generally, sensory evaluation showed that bread with up to 10% FPSF substitution was the most preferred in terms of taste, texture, and overall quality. Incorporating FPSF in acha-wheat bread enhances its nutritional profile and certain physical qualities up to a certain level, it may necessitate adjustments in formulation to optimize sensory attributes and maintain consumer acceptability.
Co-Authors Ayo, Jerome Adekunle Kave, Sughen Osabo, Peace