Physico-chemical, Alveograph and Anti-nutritional Properties of Breads Formulated from Wheat and Pawpaw (Carica papaya) Seed Flour Blends

The feasibility of partially substituting wheat flour with pawpaw seed (WFPS) flour in bread formulation was investigated. Matured, ripped pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw seed flour at 0, 2.5, 5, 7.5, 10 and 12.5 % addition in wheat were prepared. Control sample was 100 % wheat flour and its bread. The physical properties of breads and alveograph properties of dough blends were determined. Also, the mineral and anti-nutritional contents of the bread samples were determined using standard procedures. The GENSTAT Statistical Software (version 17.0) was used for data analyses. Physical properties of the bread samples significantly (p<0.05) decreased in oven spring (5.49-2.39 cm), loaf volume (1022.50-901.60 cm3) and specific volume (4.09-3.14 cm3/g) but increased in loaf weight (250.20-288.50 g) with increased pawpaw seed flour addition. Values for dough maximum pressure (91.00-109.50 mm), extensibility (80.50-54.50 mm) and baking strength (255.00-237.50 ×10-4joules/g) significantly (p<0.05) decreased while the ratio of resistance to extensibility increased (1.36-1.66) with increased seed flour addition. The result of the mineral analysis of the breads showed significant (p<0.05) increase in all the mineral parameters determined. High values were recorded in magnesium (143.00-182.50 mg/100g), calcium (252.60-342.60 mg/100g) and phosphorus (73.50-127.30 mg/100g). The anti-nutritional contents of the breads significantly (p<0.05) increased as the level of pawpaw seed flour substitution increased. Tannins, oxalate, Phytate, and Trypsin inhibitor ranged from 1.76-2.68 mg/100g, 0.06-0.28 mg/100g, 0.06-0.29 mg/100g and 1.28-9.71 TIU/100g respectively

Effect of Crayfish (Procombarus clarkia) Supplementation on the Quality of Cookies from Wheat Flour

The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals, physical and Sensory properties; The results of the proximate analysis showed an increase in the protein content (7.88-38.94%), moisture (4.61-6.27%), fiber (1.95-3.65%) and fat (0.98-3.11%) as the level of crayfish flour increased while there was a decrease in the carbohydrate content (77.94-40.45%) as the level of crayfish flour increased. The ash content ranged from 5.77 to 7.89%. The mineral compositions showed an increased trend in calcium, potassium, and sodium contents of the cookies as the crayfish supplementation increased but decreased phosphorus content as the level of crayfish supplementation increased. Iron ranged from 4.70-to 5.20. The calcium, potassium, iron, sodium and phosphorus ranged from 5.35-6.60 mg/100g, 650-930 mg/100g, 4.75-5.20 mg/100g, 670-870 mg/100g and 1577-23420 mg/100g respectively. The cookies' weight, diameter, and thickness decreased as the level of crayfish supplementation increased. There was a significant (p<0.05) difference observed in the appearance, flavor, taste, texture, crispness, and general acceptability of the cookies. Taste panel scores indicate that up to 10% addition of crayfish flour was acceptable in cookie preparation. &nbsp

Effects of Pawpaw (Carica papaya) Seed Flour Addition on the Quality of Wheat Bread

The effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw seed flour at 0, 2.5, 5, 7.5, 10 and 12.5% addition in wheat were prepared. Control sample was 100% wheat flour and its bread. The functional properties of the flours of wheat and pawpaw seed were determined. The proximate composition (breads and pawpaw seed flour), vitamins content and sensory attributes of the bread samples were determined using standard procedures. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Data obtained showed an increased oil absorption capacity (0.62-1.23 g/g), foaming capacity (14.54-19.88%) and a decreased water absorption capacity (1.88-1.35 g/g) and bulk density (0.78-0.41 g/cm3) with increased pawpaw seed flour addition. The proximate composition of the bread samples showed significant (p<0.05) increase in moisture (23.80-30.83%), ash (0.78-3.00%), crude fibre (0.58-1.48%), crude fat (2.20-9.68%) and crude protein (11.46-17.71%) but decrease in carbohydrate (61.19-37.31%) contents with increased pawpaw seed flour addition. The pawpaw seed flour showed proximate composition of 8.15% moisture, 7.46% ash, 5.44% crude fibre, 25.41% crude fat, 28.18% crude protein and 25.38% carbohydrate. Vitamin C (0.57-12.95 mg/100 g) and pro-vitamin A (0.26-7.37 µg/100 g) significantly (p<0.05) increased with increased pawpaw seed flour percentage while Vitamin B3 decreased with increased addition. Appearance and taste panel scores indicated that up to 5% addition of pawpaw seed flour was acceptable in bread formulation