%0 Journal Article
%T Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
%A Udeme Joshua Josiah Ijah
%A Helen Shnada Auta
%A Mercy Oluwayemisi Aduloju
%A Sesan Abiodun Aransiola
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/671701
%X Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 ¡Á 105£¿cfu/g to 1.09 ¡Á 106£¿cfu/g while the fungal counts ranged from 8.0 ¡Á 101£¿cfu/g to 1.20 ¡Á 103£¿cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95£¿:£¿5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90£¿:£¿10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95£¿:£¿5%), and WF/SPF2 (wheat/sweet potato flour, 95£¿:£¿5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling. 1. Introduction Bread is universally accepted as a very convenient form of food that is important to all populations. Its origin dates back to the Neolithic era and is still one of the most consumed and acceptable staple food products in all parts of the world. It is a good source of nutrients, such as macronutrients (carbohydrates, protein, and fat) and micronutrients (minerals and vitamins) that are essential for human health [1]. In Nigeria, bread has become the second most widely consumed nonindigenous food product after rice. It is consumed extensively in most homes, restaurants, and hotels. It has been hitherto produced from wheat as a major raw material [1]. In Nigeria, wheat production is limited and wheat flour is imported to meet local flour needs for bakery products. Thus, huge amount of foreign exchange is used every year for import of wheat. Efforts have been made to promote the use of composite flours in which flour from locally grown crops and high protein seeds replace a portion of wheat flour for use in bread, thereby decreasing the demand for imported wheat and helping in producing protein-enriched bread [2]. Most tropical cereal grains and some tubers have been used to make composite flour for bread making [3]. Although there is now a substantial amount of composite bread, such
%U http://www.hindawi.com/journals/ijfs/2014/671701/