Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers

This study evaluated the effect of bambara groundnut supplementation on the physicochemical properties of local rice flour and baked crackers. Bulk and true density, porosity, water absorption index, oil absorption capacity, pasting properties by RVA, morphological appearance by SEM, color by calorimetry, and textural properties by TA.XT2 analysis of wheat and two formulations of rice-legume flours and crackers were studied. Moisture (10.94%) and carbohydrate (77.42%) levels were significantly greater in wheat flour than the rice-legume flours, while the reverse was true for fat and ash. Also rice-legume flours had significantly greater water and oil absorption capacity and lower water solubility compared to wheat flour. Compared to wheat crackers, rice-legume crackers had greater fat and ash, 20.51 and 3.57%, respectively, while moisture was significantly lower in the rice-legume crackers by 41 to 58%. Rice legume crackers were significantly harder and had significantly increased spread ratio. The results obtained from the development of locally grown rice and underutilized legume bambara groundnut showed great promise in physicochemical and functional properties and may be a good replacement for wheat flour to serve as a gluten-free product

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

peer reviewedThe aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation properties and its bread quality. The tan δ of potato-wheat dough was significantly increased by adding HPMC compared to those of without adding hydrocolloids (from 0.337 to 0.425), which was close to wheat dough (0.531). Moreover, the dough height during fermentation process was significantly improved by adding hydrocolloids, with the order of HPMC (23.1mm) > AP (19.3mm) > AG (18.6mm) > KG (13.6mm). In addition, the potato-wheat protein bands of potato-wheat dough turned pale by adding hydrocolloids, suggesting higher molecular weight aggregation formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restrained the starch retrogradation of potato-wheat breads.Research Project: Research and Demonstration of Key Technology System of Potato Staple Food (201503001-2