Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread
1 Department of Biochemistry- Genetics, Biological Sciences Training and Research Unit, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Ivory Coast.
2 Department of Biochemistry, Biosciences Training and Research Unit, Félix Houphouët-Boigny University, 22 PO Box 582, Abidjan, Ivory Coast.
Research Article
GSC Biological and Pharmaceutical Sciences, 2021, 15(03), 127–137.
Article DOI: 10.30574/gscbps.2021.15.3.0155
Publication history:
Received on 03 May 2021; revised on 02 June 2021; accepted on 06 June 2021
Abstract:
This study on wheat flour type 55, the flour of young shoots of Palmyra palm (Borassus aethiopum Mart.), the mixture of the two (2) flours containing 5%, 10%, 15%, 20%, 25% of flour of young shoots of the palmyra palm, is an enhancement of the young shoots of the palmyra palm, a tuber little transformed in Côte d'Ivoire. The study on the physicochemical properties of the different flours revealed that the incorporation of the flour of young shoots of palmyra palm in the compound flours increased the content of reducing sugars, total sugars and especially fibers, which is beneficial for the health of populations ; the lipid and ash contents of wheat flour and of compound flour are not significantly different at the 5% threshold; the bulk density contents of all the flours are not significantly different at the 5% threshold with a general average of 0.65g / ml. The study of the functional properties revealed that the percentage solubility and the water absorption capacity of wheat flours and compound flours are not significantly different at the 5% level; that the swelling power of all the flours is not significantly different at the 5% level with a general average of 0.057 g/g. This study also consisted in evaluating the fermentation activity of Saccharomyces cerevisiae during the fermentation at 30 °C of baking dough containing 0%, 5%, 10%, 15%, 20%, and 25% of flour of young shoots of palmyra palm. When the incorporation rate is equal to 5%, we observe an increase in the fermentation activity of Saccharomyces cerevisiae and a significant volume increase in the fermentation paste. However, when the flour content of young shoots is greater than 5%, a gradual decrease in the fermentation activity of the yeast is observed. The granulometric study revealed that the flour of young shoots of palmyra palm is the finest with a grain content of less than 63µm diameter higher.
Keywords:
Wheat flour; Flour of young shoots; Palmyra palm; Borassus aethiopum Mart; Fermentation activity; Saccharomyces cerevisiae
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