Evaluation of Bread made from Various Blends of Arrowroot Starch and Wheat Flour

JFCN_22JN_228-133-(Damak)-01-Graphical-Abstract (1)
Aaron Mutlong Damak, Peter Isah Akubor, Charles Chukwuma Ariahu and Goodluck Obioma Okereke



There is proliferation of strategic researches on increasing partial or total replacement of wheat flour in bread-making due to the spiking prices of wheat, globally. Bread samples A (control), B, C, D, E, F, G and H, made from flour blends of wheat flour and arrowroot starch in the percentage ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60 and 0:100 respectively were evaluated for their baking potentials to replace the conventional 100% wheat flour bread. Further studies were done on bread sample D (bread sample of comparable baking properties with 100% wheat flour bread), to determine its mineral composition, anti-nutrient composition, and storage stability. Samples B-H, had higher weights (625 – 745 g) and densities (0.222 – 0.6183 g/cm3) than control sample; Samples B-D did not significantly (P<0.05) differ in height with control sample and the same was with samples C and D in terms of bread volume. Samples B-E and H were significantly (P<0.05) better in appearance, taste, flavor; while samples B-D and H had better texture and overall acceptability. Sample D was significantly (P<0.05) higher in Zn, Na, K, Ca, Mg, P and oxalates; but lower in Cu, Fe, HCN and tannins. Sample D exhibited good storage stability and even better keeping quality than control (sample A) within 6 days.The results of this investigative study revealed that bread sample D was as good as bread sample A, or even better, and thus could serve as an alternative to 100% wheat flour bread.

Published on: September 15, 2022
doi: 10.17756/jfcn.2022-133
Citation: Damak AM, Akubor PI, Ariahu CC, Okereke GO. 2022. Evaluation of Bread made from Various Blends of Arrowroot Starch and Wheat Flour. J Food Chem Nanotechnol 8(3): 108-118.