Effect of Okra Mucilage Incorporation on the Physico-Chemical and Baking Properties of Wheat–Bambara Groundnut Composite Flour and Bread Quality

References

[1] Aman, P., & Williamson, G. (2010). Hydrocolloids and dietary fibre in bakery products. Food Hydrocolloids, 24(3), 195–204.

[2] AOAC. (2010). Official Methods of Analysis (18th ed.). Association of Official Analytical Chemists, Washington, DC.

[3] Aprianita, A., Purwandari, U., Watson, B., & Vasiljevic, T. (2009). Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. International Food Research Journal, 16(4), 507–520.

[4] Arise, A. K., Bello, M. O., & Adenekan, K. A. (2022). Bambara groundnut and okra composite flour for bread production: functional and sensory evaluation. Nigerian Food Journal, 40(1), 34–41.

[5] Basman, A., & Köksel, H. (2023). Moisture content and shelf stability of composite flour breads. Journal of Cereal Science, 109, 103598.

[6] Bordoloi, R., Kaur, C., & Ganjyal, G. M. (2022). Refining, nutrient loss and fortification strategies for staple cereal flours: a review. Trends in Food Science & Technology, 121, 78–89.

[7] Butt, M. S., & Batool, R. (2020). Nutritional and functional properties of composite flours: role of carbohydrate. Food Science and Nutrition, 8(2), 934–945.

[8] Catassi, C., Verdu, E. F., Bai, J. C., & Lionetti, E. (2022). Coeliac disease. The Lancet, 399(10344), 2413–2426.

[9] He, F. J., Brown, M., Tan, M., & MacGregor, G. A. (2021). Reducing population salt intake by improving the salt content of bread: a case study. Nutrients, 13(5), 1546.

[10] Iwe, M. O., Onyeukwu, U., & Agiriga, A. N. (2014). Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food & Agriculture, 2(1), 1142409.

[11] Leach, H. W., McCowen, L. D., & Schoch, T. J. (2019). Structure of the starch granule and its relation to swelling and solubility. Cereal Chemistry, 36, 534–544.

[12] Lebaka, V. R., Wee, Y. J., Ye, W., & Korivi, M. (2021). Nutritional composition and bioactive compounds in okra (Abelmoschus esculentus): a review. International Journal of Molecular Sciences, 22(15), 8221.

[13] Mepba, H. D., Eboh, L., & Nwaojigwa, S. U. (2007). Chemical composition, functional and baking properties of wheat-plantain composite flours. African Journal of Food, Agriculture, Nutrition and Development, 7(1), 1–22.

[14] Mubaiwa, J., Fogliano, V., Chidewe, C., & Linnemann, A. R. (2018). Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: a functional ingredient to favour the use of an unexploited sustainable protein source. PLOS ONE, 13(10), e0205776.

[15] Ndife, J., Kida, F., & Fagbemi, S. (2016). Production and quality assessment of enriched bread from whole wheat and full fat soya. African Journal of Food Science and Technology, 7(6), 105–110.

[16] Ndife, J., Kida, F., & Fagbemi, S. (2018). Effect of Bambara groundnut flour supplementation on the quality of wheat bread. Journal of Food Processing and Preservation, 42(1), e13456.

[17] Nwadike, C. O., Onyekwere, C., & Anigbogu, N. M. (2021). Economic implications of wheat importation in Nigeria: the need for local substitution. Journal of Agricultural Economics and Development, 10(2), 45–58.

[18] Ocheme, O. B., Adedeji, O. E., Chinma, C. E., Yakubu, C. M., & Ajibola, U. H. (2020). Trends in the consumption of cereal-based foods in West Africa. African Journal of Food, Agriculture, Nutrition and Development, 20(4), 16235–16252.

[19] Okpala, L. C., & Okoli, E. C. (2011). Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends. African Journal of Biotechnology, 10(3), 433–438.

[20] Oladipo, F. Y., & Nwokocha, L. M. (2011). Water absorption, swelling and gelation properties of composite legume flours. Journal of Food Technology, 9(4), 122–128.

[21] Olapade, A. A., Aworh, O. C., & Oluwole, O. B. (2014). Quality attributes of dumplings from Bambara groundnut and cassava flour blends. Journal of Food Science and Technology, 51(9), 2098–2103.

[22] Olusanya, J. O. (2008). Production and quality evaluation of bread from wheat and cassava flour composites. Nigerian Food Journal, 26(2), 43–52.

[23] Onimawo, I. A., Momoh, A. H., & Usman, A. (2016). Proximate composition and functional properties of some Nigerian legume flours. Pakistan Journal of Nutrition, 15(11), 981–986.

[24] Onwuka, G. I. (2005). Food Analysis and Instrumentation: Theory and Practice. Naphthali Prints, Lagos.

[25] Oyeyinka, S. A., & Singh, S. (2021). Physicochemical properties of Bambara groundnut (Vigna subterranea): a review of its potential in food applications. Legume Science, 3(2), e78.

[26] Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2009). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75–81.

[27] Sengkhamparn, N., Verhoef, R., Schols, H. A., Sajjaanantakul, T., & Voragen, A. G. J. (2021). Characterisation of okra (Abelmoschus esculentus L.) pectic polysaccharides. International Journal of Biological Macromolecules, 172, 481–489.

[28] Shewry, P. R., & Hey, S. J. (2021). The role of wheat proteins in bread making: advances in functional understanding. Journal of Cereal Science, 99, 103207.

[29] Shittu, T. A., Raji, A. O., & Sanni, L. O. (2007). Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Research International, 40(2), 280–290.

[30] Sivam, A. S., Sun-Waterhouse, D., Quek, S., & Perera, C. O. (2022). Properties of bread dough with added fibre polysaccharides and phenolic antioxidants: a review. Journal of Food Science, 87(2), 461–474.

[31] Slavin, J. (2017). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417–1435.

[32] Tait, R. C. (2004). Bambara groundnut: a review of composition and nutritional value. Ghana Journal of Agricultural Science, 37(2), 145–150.

[33] Trinidad, T. P., Mallillin, A. C., Loyola, A. S., Sagum, R. S., & Encabo, R. R. (2015). The potential health benefits of legumes as a good source of dietary fibre. British Journal of Nutrition, 103(4), 569–574.

[34] Tufaro, D., Bassoli, A., & Cappa, C. (2022). Optimization of gluten-free bread formulations using plant-based hydrocolloids: the case of okra mucilage. Food Hydrocolloids, 124, 107338.

@article{1722655,
      author = {Abagwalatu Chidi Lawrence, Obiegbuna James Ejike, Odoh E. N., Ugwu Linus Ejiofor},
      title = {Effect of Okra Mucilage Incorporation on the Physico-Chemical and Baking Properties of Wheat–Bambara Groundnut Composite Flour and Bread Quality},
      journal = {Iconic Research And Engineering Journals},
      year = {2026},
      volume = {10},
      number = {2},
      pages = {3485-3492},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1722655.pdf},
      abstract = {The over-dependence of the Nigerian baking industry on imported wheat, together with the limited nutritional density of refined-wheat bread, has intensified interest in composite flour technologies that combine wheat with indigenous, protein-rich legumes. This study evaluated the effect of partial replacement of wheat flour with Bambara groundnut (Vigna subterranea) flour, together with graded levels of okra (Abelmoschus esculentus) mucilage, on the functional properties of composite flours and on the physical, proximate and sensory qualities of the resulting bread. Composite flours were formulated at wheat:Bambara groundnut ratios of 100:0, 70:30 and 50:50, each incorporated with okra mucilage at 0, 5, 10 and 15%, giving twelve formulations arranged in a 3 × 4 factorial design. Bambara groundnut flour and okra mucilage were produced separately and blended with wheat flour prior to bread making; all data were analysed by one-way ANOVA (P ≤ 0.05). Bambara groundnut and okra mucilage inclusion significantly (P < 0.05) improved the functional indices of the composite flour: swelling capacity rose from 9.52 to 11.09%, water absorption capacity from 164.80 to 186.73%, and oil absorption capacity from 108.0 to 158.0%, while bulk density fell from 0.62 to 0.40 g/mL. Loaf weight increased with Bambara groundnut level (111.11–125.90 g), whereas loaf volume and specific volume were generally reduced by gluten dilution, although the 40:50:10 (wheat:Bambara groundnut:okra mucilage) blend produced the highest loaf volume (618.53 cm³). Proximate analysis showed increases in protein (9.04–11.20%), ash (1.57–2.18%) and crude fibre (2.92–4.21%) content, accompanied by a corresponding fall in carbohydrate content (61.19–51.59%). Sensory evaluation, however, showed that acceptability declined once okra mucilage exceeded 5%, owing to a beany flavour and darker colour; the 50:50:0 and 95:0:5 samples were the most preferred among the composites, while the 100% wheat control remained the reference standard. Overall, moderate substitution (up to 50% Bambara groundnut flour with ≤5% okra mucilage) offers a technologically feasible and nutritionally superior alternative to conventional wheat bread, supporting the utilisation of underexploited indigenous crops to reduce wheat importation and mitigate protein–energy malnutrition in Nigeria.},
      keywords = {Bambara groundnut, okra mucilage, composite flour, bread quality and hydrocolloid},
      month = {August},
      doi = {https://doi.org/10.64388/IREV10I2-1722655}
  }