TY - JOUR
T1 - Bread Products from Blends of African Climate Resilient Crops
T2 - Baking Quality, Sensory Profile and Consumers’ Perception
AU - Renzetti, Stefano
AU - Aisala, Heikki
AU - Ngadze, Ruth T.
AU - Linnemann, Anita R.
AU - Noort, Martijn W.
N1 - Funding Information:
This work was partially funded by the LEAP-Agri project NUTRIFOODS “Innovative approaches to value-addition and commercialisation of climate-smart crops for enhanced food security and nutrition in Africa and beyond”. This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No 727715. The project was funded in part by the Dutch Research Council NWO (W.09.03.110) under the LEAP Agri Joint Research Collaboration Program NUTRIFOODS project.
PY - 2023/2
Y1 - 2023/2
N2 - With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
AB - With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
KW - bread
KW - cassava
KW - cowpea
KW - food security
KW - sensory
KW - sorghum
UR - http://www.scopus.com/inward/record.url?scp=85148869697&partnerID=8YFLogxK
U2 - 10.3390/foods12040689
DO - 10.3390/foods12040689
M3 - Article
AN - SCOPUS:85148869697
SN - 2304-8158
VL - 12
JO - Foods
JF - Foods
IS - 4
M1 - 689
ER -