Physico-chemical and Sensory Attributes of Bread Produced from Wheat, Cabbage and Caterpillar Insect Flours

Abstract

This study assessed the need of alternative flours in quality of bread made with wheat flour mixed with cabbage and caterpillar (Cirina forda) flour blends. Bread samples were prepared using different ratios of wheat flour supplemented with cabbage flour (0%, 20%, 20%, 20%, 20%) and caterpillar insect flour (0%, 5%, 10%, 15%, 20%). The bread samples were analysed for proximate composition, vitamin composition, essential amino acid composition, antioxidant composition and sensory attributes. Cabbage flour and caterpillar insect flour addition significantly (p <0.05) increased the fibre (4.93% to 22.27%), ash (3.10% to 6.65%), protein (11.73% to 23.38%), and fat (6.94% to 10.55%), while decreasing moisture content (23.23% to 15.50%) and carbohydrate content (68.90% to 34.15%). Cabbage and caterpillar insect flour supplementation also significantly (p <0.05) decreased the loaf volume, loaf height and specific loaf volume from 1102.68 to 322.86 cm3, 10.16 to 2.94 cm, and 2.85 to 1.17 cm3 respectively, while the loaf weight increased from 218.66 to 235.92 g. There was a significant (p <0.05) increase in water absorption capacity, oil absorption capacity, bulk density, gelatinization temperature from 128.28 to 194.33%, 144.50 to 191.70%, 0.67 to 2.26 g/ml and 58.86 to 79.60OC respectively, while swelling capacity decreased from 19.47 to 11.74. Sensory evaluation showed that although there was significant (p <0.05) improvement in nutritional composition, the acceptability of all bread samples decreased with increasing level of cabbage and caterpillar insect flour. This implies that despite the high nutrient content of cabbage and caterpillar insect flour, it is not a good substitute for wheat in bread production due to its physical characteristics and sensory attributes.