Skip to content
Research Article Open access CC BY 4.0

Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

S. O. Arinola, O. A. Ogunlade, D. M. Fakomiti

European Journal of Nutrition & Food Safety · pp. 41–52 · Published 11 May 2023

10.9734/ejnfs/2023/v15i51311

Abstract

This study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production of wheat-African walnut composite flour. Functional and pasting properties of the composite flour were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes and sensory acceptability of bread produced from the composite flour were evaluated using standard procedures. Wheat bread served as control. The composite flour showed varying functional properties which ranged from 2.43 to 3.46 (swelling capacity), 1.15 to 1.85 mL/g (water absorption capacity), 2.15 to 2.75 mL/g (oil absorption capacity), 10.80 to16.60% (foam capacity), 63.0 to 75.0% (dispersibility), 38.92 to 69.92 seconds (wetability), 0.75 to 0.79 g/mL (packed bulk density) and 0.43 to 0.47 g/mL (loose bulk density). Inclusion of African walnut reduced peak viscosity (53.92 – 148.83 RVU), trough viscosity (52.25 – 88.58 RVU), breakdown viscosity (1.67 – 60.25 RVU), final viscosity (74.08 – 191.25 RVU) and setback viscosity (21.83 – 102.67 RVU) of the composite flour. Composite bread had better protein (9.75 – 16.93%), fat (3.42 – 9.94%), ash (1.46 – 2.75%), crude fibre (0.86 – 3.64%) but reduced specific loaf volume (2.36 – 4.18 cm3/g) and loaf height (3.00 – 5.40cm) than the control, and exhibited appreciable antioxidant activity (DPPH: 31.60 – 73.09% and FRAP: 0.51 - 4.25 mg/g). In term of sensory acceptability composite bread samples produced with 5 and 10 % levels of African walnut compared favourably with bread produced from wheat flour. Thus composite flour produced from wheat and African walnut flours showed an array of physicochemical properties which could make it useful in different food applications. Acceptable bread could be produced from wheat flour substituted with African walnut flour at 10% level.

African walnut composite flour physicochemical properties bread antioxidant activity sensory acceptability

References (11)

  1. 1 Functional Properties of Lupin Seed ( Lupinus mutabilis ) Proteins and Protein Concentrates [DOI]
  2. 2 Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends [DOI]
  3. 3 Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends [DOI]
  4. 4 Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources [DOI]
  5. 5 Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits [DOI]
  6. 6 Physical properties of bambara groundnuts from Botswana [DOI]
  7. 7 Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour [DOI]
  8. 8 The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread [DOI]
  9. 9 AN ANALYSIS OF NIGERIA FOOD IMPORTS AND BILLS
  10. 10 Physicochemical, functional and sensory properties of bread from cassava and sweet potato starches [DOI]
  11. 11 Journal of the science of food and agriculture [DOI]

Cited by 2

Influence of microwave‐assisted roasting on the proximate, techno‐functional, thermal, structural and storage properties of African walnut ( Tetracarpidium conophorum ) flour

Adebola O. Oladunjoye, Olanike P Jayeola · Journal of the Science of Food and Agriculture · 2025

Showing 1 of 2 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

49

Page views

0

PDF downloads

21

Outbound clicks

2

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.