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Ndjang MMN, Klang JM, Njapndounke B, Foko MEK, Dongmo JR, Kamdem MHK, Tonga JL, Mmutlane EM, Ndinteh DT, Kayitesi E, Zambou FN. Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch ( Manihot esculenta) and Some Legumes ( Arachis hypogaea, Vigna unguiculata, and Glycine max). Foods 2023; 12:3180. [PMID: 37685113 PMCID: PMC10486541 DOI: 10.3390/foods12173180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/15/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
BACKGROUND Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. METHODS The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. RESULTS It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. CONCLUSIONS The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.
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Affiliation(s)
- Marie Madeleine Nanga Ndjang
- Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; (M.M.N.N.); (J.R.D.); (F.N.Z.)
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa; (M.H.K.K.); (J.L.T.); (D.T.N.)
| | - Julie Mathilde Klang
- Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; (M.M.N.N.); (J.R.D.); (F.N.Z.)
| | - Bilkissou Njapndounke
- Laboratory of Microbiology, Department of Microbiology, Faculty of Science, University of Yaoundé I, Yaoundé P.O. Box 812, Cameroon;
| | - Marius Edith Kouam Foko
- Department of Physiological Sciences and Biochemistry, Faculty of Medicine and Pharmaceutical Sciences, University of Dschang, Dschang P.O. Box 67, Cameroon;
| | - Jean Roger Dongmo
- Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; (M.M.N.N.); (J.R.D.); (F.N.Z.)
| | - Michael Hermann Kengne Kamdem
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa; (M.H.K.K.); (J.L.T.); (D.T.N.)
- Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa;
| | - Jordan Lembe Tonga
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa; (M.H.K.K.); (J.L.T.); (D.T.N.)
- Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa;
| | - Edwin Mpho Mmutlane
- Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa;
| | - Derek Tantoh Ndinteh
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa; (M.H.K.K.); (J.L.T.); (D.T.N.)
- Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa;
| | - Eugenie Kayitesi
- Department of Food and Consumer Science, University of Pretoria, Private Bag 20, Hatfield, Pretoria 0028, South Africa;
| | - François Ngoufack Zambou
- Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; (M.M.N.N.); (J.R.D.); (F.N.Z.)
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