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.
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.