Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia

Megersa Daba

doi:doi:10.11648/j.ijsts.20211003.12

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Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia

Megersa Daba

Published in International Journal of Science, Technology and Society (Volume 9, Issue 3)

Received: 8 March 2021 Accepted: 19 May 2021 Published: 8 June 2021

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Abstract

Bread is staple food and its consumption is increasing in Ethiopia. Most of the rural families prepare their daily food from cereal products and do not consider the nutritional aspects of view. Hence, most of the children and mothers in the rural families are affected by malnutrition. Thus, it is essential to consider different methods of food preparations at home level that constitutes sufficient nutrients. Therefore, this study was conducted to determine maize, wheat and soybean blending ratio for improved nutritional and process quality of bread. Study site, farmers and samples (maize, wheat, and soybean varieties) were purposively selected. Proximate, energy and minerals contents were determined with three replications following AOAC methods. Thirteen formulations of composite flour were determined using mixture design with the aid of MINITAB 17 software package. The ingredients were 100% wheat, 100% maize and mixture of maize, wheat and soybean ranged from 0–65%, 0–100% and 0–25% for maize, wheat and soy bean, respectively. Sensory evaluation was done using 9-point hedonic scales. Results of the study showed a significant difference (p<0.05) in nutrients and sensory quality of bread as the compositions of ingredients were changed. The bread had moisture, ash, protein, crude fat, crude fiber, carbohydrate, energy, iron, zinc and calcium ranged from 7.57 – 8.75%, 0.78 – 2.14%, 9.55 – 22.75%, 1.14 – 6.55%, 2.39 – 3.93%, 58.03 – 75.75%, 357.22 – 381.53Kcal, 19.39– 43.00ppm, 12.21 – 48.32ppm and 11.85– 68.62ppm respectively. The overall acceptability of bread ranged from neither like nor dislike to like very much. Bread baked from 25%, 50% and 25% flour of maize, wheat and soybean respectively is recommended for nutrient composition allied with consumers’ preferences.

Published in	International Journal of Science, Technology and Society (Volume 9, Issue 3)
DOI	10.11648/j.ijsts.20211003.12
Page(s)	119-126
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Bread, Maize, Wheat, Soybean, Nutrient, Sensory and Consumers’ Preferences

References

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[3]	Tsedeke A, Bekele S, Abebe M, Dagne W, Yilma K, Kindie T, Menale K, Gezahegn B, Berhanu T and Tolera Keno 2015. Factors that transformed maize productivity in Ethiopia. Food Sec. (2015) 7:965–981.
[4]	Eggleston G, Omoaka PF, Thedioha DO (1992). Development and Evaluation of products from cassava flour as new alternatives to wheaten breads. J. Food Sci. Agric. Vol. 59: 377-385.
[5]	Amarjeet K, Sidhu JS, Singh B (1995). Effect of enzyme active Soya flour and sodium streroyl –2-lactylate additions on white bread making properties. Chem. Microbial. Technol. Lebensm 17 (314: 105-109.
[6]	FAO/WHO. 1973. Energy and protein requirements: Report of a joint FAO/WHO ad hoc expert committee. FAO Nutrition Meetings Report Series No. 52. WHO Technical Report Series No. 522. Rome. P. 118.
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[8]	Bressani R, Sanchez-Marroquin A, Morales E (1992). Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality. Food Rev. Int. 8 (1): 23-49.
[9]	Edema MO, Sanni LO, Sanni AI (2005). Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. Afr. J. Biotechnol. 4 (9): 911-918.
[10]	IITA, Ibadan (1990). Soybeans for good health: How to grow and use Soybeans in Nigeria. IITA publication. ISBN 978131 0693. p. 23.
[11]	AOAC (1990). Official Methods of Analysis. 15th Edn. Association of Official Analytical Chemists Washington, DC, USA.
[12]	AOAC Official Method 975.03. Metals in Plants and Pet Foods Atomic Absorption Spectrophotometric Method. Final Action 1988.
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[14]	FAO. 1993. Food and nutrition in the management of group feeding programmes. Rome
[15]	Haimanot H. Ayele, Geremew Bultosa, Tilahun Abera and Tessema Astatkie. Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours. Cogent Food & Agriculture (2017), 3: 1331892. https://doi.org/10.1080/23311932.2017.1331892
[16]	Thomison PR, Geyer AB, Bishop BL, Young JR, Lentz E (2004) Nitrogen fertility effects on grain yield, protein, and oil of corn hybrids with enhanced grain quality traits, Crop Management 3:1.
[17]	Oluwafemi Gbenga Isaac, Seidu Kudirat Titilope. Quality Evaluation of Composite Bread Produced from Wheat, Cassava, Plantain, Corn and Soy-bean Flour Blends. American Journal of Food Science and Nutrition. Vol. 4, No. 4, 2017, pp. 42-47.
[18]	Dhingra, S., & Jood, S. (2004). Effect of flour blending on functional, baking and organoleptic characteristics of bread. International Journal of Food Science and Technology, 39, 213–222. https://doi.org/10.1046/j.0950-5423.2003.00766.x
[19]	Shao, S., Duncan, A. M., Yang, R., Marcone, M. F., Rajcan, I., & Tsao, R. (2009). Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread. Journal of Functional Foods, 1, 119–127. https://doi.org/10.1016/j.jff.2008.09.013
[20]	Shogren, R. L., Mohamed, A. A., & Carriere, C. J. (2003). Sensory Analysis of whole wheat/soy flour breads. Journal of Food Science, 68, 2141–2145. https://doi.org/10.1111/jfds.2003.68.issue-6
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APA Style

Megersa Daba. (2021). Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia. International Journal of Science, Technology and Society, 9(3), 119-126. https://doi.org/10.11648/j.ijsts.20211003.12

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ACS Style

Megersa Daba. Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia. Int. J. Sci. Technol. Soc. 2021, 9(3), 119-126. doi: 10.11648/j.ijsts.20211003.12

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AMA Style

Megersa Daba. Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia. Int J Sci Technol Soc. 2021;9(3):119-126. doi: 10.11648/j.ijsts.20211003.12

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@article{10.11648/j.ijsts.20211003.12,
  author = {Megersa Daba},
  title = {Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia},
  journal = {International Journal of Science, Technology and Society},
  volume = {9},
  number = {3},
  pages = {119-126},
  doi = {10.11648/j.ijsts.20211003.12},
  url = {https://doi.org/10.11648/j.ijsts.20211003.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsts.20211003.12},
  abstract = {Bread is staple food and its consumption is increasing in Ethiopia. Most of the rural families prepare their daily food from cereal products and do not consider the nutritional aspects of view. Hence, most of the children and mothers in the rural families are affected by malnutrition. Thus, it is essential to consider different methods of food preparations at home level that constitutes sufficient nutrients. Therefore, this study was conducted to determine maize, wheat and soybean blending ratio for improved nutritional and process quality of bread. Study site, farmers and samples (maize, wheat, and soybean varieties) were purposively selected. Proximate, energy and minerals contents were determined with three replications following AOAC methods. Thirteen formulations of composite flour were determined using mixture design with the aid of MINITAB 17 software package. The ingredients were 100% wheat, 100% maize and mixture of maize, wheat and soybean ranged from 0–65%, 0–100% and 0–25% for maize, wheat and soy bean, respectively. Sensory evaluation was done using 9-point hedonic scales. Results of the study showed a significant difference (p<0.05) in nutrients and sensory quality of bread as the compositions of ingredients were changed. The bread had moisture, ash, protein, crude fat, crude fiber, carbohydrate, energy, iron, zinc and calcium ranged from 7.57 – 8.75%, 0.78 – 2.14%, 9.55 – 22.75%, 1.14 – 6.55%, 2.39 – 3.93%, 58.03 – 75.75%, 357.22 – 381.53Kcal, 19.39– 43.00ppm, 12.21 – 48.32ppm and 11.85– 68.62ppm respectively. The overall acceptability of bread ranged from neither like nor dislike to like very much. Bread baked from 25%, 50% and 25% flour of maize, wheat and soybean respectively is recommended for nutrient composition allied with consumers’ preferences.},
 year = {2021}
}

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TY - JOUR
T1 - Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia
AU - Megersa Daba
Y1 - 2021/06/08
PY - 2021
N1 - https://doi.org/10.11648/j.ijsts.20211003.12
DO - 10.11648/j.ijsts.20211003.12
T2 - International Journal of Science, Technology and Society
JF - International Journal of Science, Technology and Society
JO - International Journal of Science, Technology and Society
SP - 119
EP - 126
PB - Science Publishing Group
SN - 2330-7420
UR - https://doi.org/10.11648/j.ijsts.20211003.12
AB - Bread is staple food and its consumption is increasing in Ethiopia. Most of the rural families prepare their daily food from cereal products and do not consider the nutritional aspects of view. Hence, most of the children and mothers in the rural families are affected by malnutrition. Thus, it is essential to consider different methods of food preparations at home level that constitutes sufficient nutrients. Therefore, this study was conducted to determine maize, wheat and soybean blending ratio for improved nutritional and process quality of bread. Study site, farmers and samples (maize, wheat, and soybean varieties) were purposively selected. Proximate, energy and minerals contents were determined with three replications following AOAC methods. Thirteen formulations of composite flour were determined using mixture design with the aid of MINITAB 17 software package. The ingredients were 100% wheat, 100% maize and mixture of maize, wheat and soybean ranged from 0–65%, 0–100% and 0–25% for maize, wheat and soy bean, respectively. Sensory evaluation was done using 9-point hedonic scales. Results of the study showed a significant difference (p<0.05) in nutrients and sensory quality of bread as the compositions of ingredients were changed. The bread had moisture, ash, protein, crude fat, crude fiber, carbohydrate, energy, iron, zinc and calcium ranged from 7.57 – 8.75%, 0.78 – 2.14%, 9.55 – 22.75%, 1.14 – 6.55%, 2.39 – 3.93%, 58.03 – 75.75%, 357.22 – 381.53Kcal, 19.39– 43.00ppm, 12.21 – 48.32ppm and 11.85– 68.62ppm respectively. The overall acceptability of bread ranged from neither like nor dislike to like very much. Bread baked from 25%, 50% and 25% flour of maize, wheat and soybean respectively is recommended for nutrient composition allied with consumers’ preferences.
VL - 9
IS - 3
ER -

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Megersa Daba

Oromia Agricultural Research Institute, Addis Ababa, Ethiopia

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Megersa Daba. (2021). Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia. International Journal of Science, Technology and Society, 9(3), 119-126. https://doi.org/10.11648/j.ijsts.20211003.12

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ACS Style

Megersa Daba. Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia. Int. J. Sci. Technol. Soc. 2021, 9(3), 119-126. doi: 10.11648/j.ijsts.20211003.12

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AMA Style

Megersa Daba. Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia. Int J Sci Technol Soc. 2021;9(3):119-126. doi: 10.11648/j.ijsts.20211003.12

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@article{10.11648/j.ijsts.20211003.12,
  author = {Megersa Daba},
  title = {Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia},
  journal = {International Journal of Science, Technology and Society},
  volume = {9},
  number = {3},
  pages = {119-126},
  doi = {10.11648/j.ijsts.20211003.12},
  url = {https://doi.org/10.11648/j.ijsts.20211003.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsts.20211003.12},
  abstract = {Bread is staple food and its consumption is increasing in Ethiopia. Most of the rural families prepare their daily food from cereal products and do not consider the nutritional aspects of view. Hence, most of the children and mothers in the rural families are affected by malnutrition. Thus, it is essential to consider different methods of food preparations at home level that constitutes sufficient nutrients. Therefore, this study was conducted to determine maize, wheat and soybean blending ratio for improved nutritional and process quality of bread. Study site, farmers and samples (maize, wheat, and soybean varieties) were purposively selected. Proximate, energy and minerals contents were determined with three replications following AOAC methods. Thirteen formulations of composite flour were determined using mixture design with the aid of MINITAB 17 software package. The ingredients were 100% wheat, 100% maize and mixture of maize, wheat and soybean ranged from 0–65%, 0–100% and 0–25% for maize, wheat and soy bean, respectively. Sensory evaluation was done using 9-point hedonic scales. Results of the study showed a significant difference (p<0.05) in nutrients and sensory quality of bread as the compositions of ingredients were changed. The bread had moisture, ash, protein, crude fat, crude fiber, carbohydrate, energy, iron, zinc and calcium ranged from 7.57 – 8.75%, 0.78 – 2.14%, 9.55 – 22.75%, 1.14 – 6.55%, 2.39 – 3.93%, 58.03 – 75.75%, 357.22 – 381.53Kcal, 19.39– 43.00ppm, 12.21 – 48.32ppm and 11.85– 68.62ppm respectively. The overall acceptability of bread ranged from neither like nor dislike to like very much. Bread baked from 25%, 50% and 25% flour of maize, wheat and soybean respectively is recommended for nutrient composition allied with consumers’ preferences.},
 year = {2021}
}

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