Optimisation of the production process of bread fortified with soya protein ısolate and fonio flour blend

Abstract

In this study, the optimization of the production process of bread from composite flours was investigated, from 31.75 ≤ wheat ≤ 49.21, 2.38 ≤ soy protein isolate ≤ 15.87 and 1.32 ≤ fonio flour ≤ 7.94 at 187.5 oC for 30min at constant temperature and time. Bread loaves were produced from the composite flour using the modified straight dough procedure. The proximate analysis of the bread samples was carried out. Analysis of variance indicated that the linear, quadratic and interactive effects of A (wheat flour), B (Fonio flour) and C (soy protein isolate) significantly (p≤ 0.05) affected all the composite bread properties evaluated. The emperical models fitted to the experimental data showed the model was significant with 13.03 (protein), 5.50 (fat content), 3.52 (crude fibre), 49.62 (moisture content), 6.13 (ash content) and 17.31% (carbohydrate) for the bread samples. The bread with optimal quality indexes with overall desirability index of (0.568), was obtained from 39.42% wheat, 6.28% SPI and 13.76% Fonio. The properties of this optimal bread were: protein 17.25%, fat 8.83%, crude fibre 2.81%, moisture content 28.47%, ash content 2.80%, carbohydrate 41.35%, colour 4.07, taste 4.40, odour l 3.89, texture 3.89 and acceptability 3.56.