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

Michel Arthur  Niamke; Abdoulaye  Toure; Soronikpoho  Soro; Jaurès Elidjé  Atchowo; Joseph Allico  Djaman

doi:10.30574/gscbps.2021.15.3.0155

Authors

Michel Arthur Niamke Department of Biochemistry- Genetics, Biological Sciences Training and Research Unit, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Ivory Coast.
Abdoulaye Toure Department of Biochemistry- Genetics, Biological Sciences Training and Research Unit, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Ivory Coast.
Soronikpoho Soro Department of Biochemistry, Biosciences Training and Research Unit, Félix Houphouët-Boigny University, 22 PO Box 582, Abidjan, Ivory Coast.
Jaurès Elidjé Atchowo Department of Biochemistry- Genetics, Biological Sciences Training and Research Unit, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Ivory Coast.
Joseph Allico Djaman Department of Biochemistry, Biosciences Training and Research Unit, Félix Houphouët-Boigny University, 22 PO Box 582, Abidjan, Ivory Coast.

DOI:

https://doi.org/10.30574/gscbps.2021.15.3.0155

Keywords:

Wheat flour, Flour of young shootsFlour of young shoots, Palmyra palm, Borassus aethiopum Mart, Fermentation activity, Saccharomyces cerevisiae

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.

Metrics

Metrics Loading ...

References

Bibiana I, Grace N, Julius A. Assessment of the quality of composite bread produced from sweet potato flour and the flesh of wheat, corn and orange. American Journal of Food Science and Technology. 2014; 2 (4): 109-115.

Zhou W, Therdthai N. Study on the effect of damaged starch on the cooking quality of noodles. Sci food. Technol. 2006; 10: 68-70.

Altesial. Feed differently, bet on an appropriative approach in the technological and development file. Gret Paris. 1981.

Akdowa EP. Production of bread made from wheat-taro flour in Cameroon: Technical study. 1st AGRAR Yamoussoukro Conference. 2013.

Aude Deshoux. BCI Info study: Milling-Bakery sector. Ivory Coast. 2020; 13p.

Naku M. Phytotechnics. Courses notes. Faculty Institute of Agronomic Sciences (IFA)-YANGAMBI, unpublished. 1989.

Adewusi SRA, Akpobome JU, Osuntogun BA. Studies on the carbohydrate content of breadfruit (Artocarpus communis Forst) from southwest Nigeria. Starch / Starke. 1995; 47: 289-294.

Amusa NA, Kehinde LA, Ashaye OA. Biodeterioration of breadfruit (Artocarpus communis) in storage and its effect on nutrient composition. Afr. J. Biotechnol. 2002; 1 (2): 57-60.

Kouame D. The palm tree palm (Borassus aethiopum, Mart) Study of the microflora of the pulp and the alcoholic fermentation of the fruit juice of the palm tree. Thesis University of Cocody, FAST. 1992; 156.

Niamke AM, Saki SJ, Sea TB, Pierre E, Olivier KC, Georges NA, Joseph AD. Physicochemical characterization, enzymatique and rheology of the flour of young shoots of palmyra (Borassus aethiopum mart.). 2013; 037-047.

Bainbridge Z, K Tomlins, K Wellings, A Wesby. Methods of Assessing Quality Characteristics of Non-Grain Starch Staples (Part 3-Laboratory Methods). 1st Edn., Natural Resources Institute, Chatham, UK. 1996; 1-70.

Estelle Eriksson. Flour from three local varieties of Cassava (Manihot Esculenta Crantz): Physico-chemical properties, bread making quality and sensory evaluation. Master Thesis. Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap, no 371 Uppsala. 2013.

AOAC. Official methods of analysis of the AOAC, 15th ed, Methods 932.06, 925.09, 985.29, 923.03. Association of official analytical chemists. Arlington, VA, USA. 1990.

Agbo NG, Uebersax M, Hosfield G. An efficient extraction technique of sugars from dry edible beans (phaseolus vulgaris) and estimation in HPLC, Université Nationale de Côte d’Ivoire. Annals serie C (sciences) Tome XXI: 1984; 169-184.

Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. Colorimetric method for determination of sugar and related substances. Anal. Chem. 1956; 28: 350-356.

Bernfeld P. Amylase bêta and alpha (Assay Method), in methods in enzymology, Ed., Academic press, New-york. 1955; 149-154.

AFNOR. Collection of French standards. Quality control of dairy products. AFNOR, Paris - la- defense. 1986.

FAO. Report of the International Rice commission. Vingtième session, 23-26 juillet 2002, Bangkok, Thaïlande. 2002.

Wolff JP. Manual of analysis of fatty substances; Azoulay ed., Paris (France). 1968; 519.

Falade, Kolawole O, Okafor, Chidinma A. Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars. J Food Sci Technol. 2015 Jun; 52(6): 3440–3448.

Estelle Eriksson. Flour from three local varieties of cassava (Manihot esculenta Crantz): physico-chemical properties, bread making quality and sensory evaluation. Master thesis. Publication/Sveriges lantbruksuniversitet, Institutionen för livesmedelsvetenskap, n°371 uppsala. 2013.

Yamazaki WT. An alkali water relation test for the evaluation of cooking, baking potentialities of soft water wheat flour. Cereal Chem. 1953; 30: 242-246.

Medcalf, DJ, Gilles KA. Wheat starches 1. Comparison of physicochemical properties. Cereal Chem. 1956; 42: 558-568.

Aboaba OO, Obakpolor EA. The leavening ability of baker’s yeast on dough prepared with composite flour (wheat/cassava). Afr J Food Sci. 2010; 4(6): 325 – 329.

CAC. Codex Standard for Wheat Flour: Codex Stan 152-1985. Codex Alimentarius Commission. Italy: CAC Press. 1985.

Aguilera JM, del Valle JM, Karel M. Caking phenomenon in amorphous food powders. Trends in Food Sci Technol. 1995; 6: 149-155.

Yetunde Ezinwanyi Alozie, Mary Arikpo Iyam, Olajumoke Lawal Ukpong Udofia, Ime Franklin Ani. Utilisation of Bambara Groundnut flour blends in bread production, J Food Technol. 2009; 7(4): 111-114.

Alozie Ye, Lyam Ma, Lawal O, Udofia U, Ani If. Utilization of Bambara ground flour blends in bread production. In J Food Technol. 2009; 7(4): 111-114.

Tortoe C, Akonor PT, Koch K, Menzel C, Adofo K. Physicochemical and functional properties of flour from twelve varieties of Ghanaian sweet potatoes. Inter Food Res J. 2007; 24(6): 2549-2556.

Jansen MC, Buenode-Mesquita HB, Buzina R, Fidenza F, Menotti A, Blackburn H, Nissinen AM, Kok FJ, Kromhout D. Dietary fiber and plant foods in relation to colectoral cancer mortality: the seven countries study. Int. J. cancer. 1999; 81: 174-179.

Chene C. Journal of ADRIANOR Agro-junction n ° 33. September-October 2003. Dietary fibers. 2003; 1-8.

Al Dobaib N. Effect of diets on growth, digestibility, carcass and meat quality characteristics of four rabbits breeds. Sandi J. Biol. Sci. 2009; 17: 83-93.

Jalili T, Wildamn RFC, Medeiros DM. Nutraceutical roles of dietary fiber. J.Nutri.Funct.and Med.Foods. 2000; 2: 19-34.

Buckman Evelyn S, Ibok Oduro, Wisdom A. Plahar, Charles Tortoe. Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems. Food Sci Nutr. 2017; 1–7.

Grah Avit Maxwell Beugre, Beda Marcel Yapo, Sika Hortense Blei, Dago Gnakri. Effect of Fermentation Time on the Physico-Chemical Properties of Maize Flour. Inter J Res Studies Bios (IJRSB). 2014; 2(8): 30-38.

Khattab RY, Arntﬁeld SD. Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors. LWT - Food Science and Technology. 2009; 42: 1113–1118.

Yadahally N. Sreerama ⇑, Vadakkoot B. Sashikala, Vishwas M. Pratape, Vasudeva Singh. Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chem. 2011; 131: 462–468.

Ritu Sundhu, Bhupendar Singh Khatkar. Physicochemical and functional Properties of Starch of flour of Tartary Buckweat (F. Tataricum) Grains. International Journal of Engineering Research &Technology (IJERT). 2016; 05(06).

Colas A, Thaurrault JF. Particle size distribution. In, GodonB. Willm c. The grain industries. Lavoisier. Tec and Doc / Apria.Paris. 2019; 42-49.819.

Feillet P. Wheat grains, composition and use. INRA. Paris. 2000; 308.

Akbar Ali, Aamir Shelizad, Moazzam Rafiq Khan, Muhammad Asim Shabbir, Muhammad Rizwan Amjid, 2012. Yeast, its types and role in fermentation during bread making process. A review. Pak.j.food sci. 2012; 22(3): 2012.171-179.

Ade-Omowaye Bio, Akinwande BA, Bolarinwa IF, Adebiyi AO Omowaye. (2008): Evaluation of tiger nut (Cyperus esculentus) - Wheat composite flour and bread. African journal of food science. 2008; (2): 087-091.