Properties of Soutab( Nymphaea lotus ) tubers flour and it’s utilization with wheat flour for bread making

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Ibrahim,Khalid Ibrahim Belaila
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University of Khartoum
This study was performed to assess chemical composition technological and evaluation of soutab tubers flour and its use to substitute wheat flour in bread making with different levels. The chemical composition of soutab flour was 13.1% protein 10% moisture, 2.8% ash, 2.3% fiber, 0.48% fats. The anti-nutritional factors were 0.09% tannin and 233.251mg/100g Phytic acid. And in-vitro protein digestibility was 70%. The minerals content (mg/100g), were Na 245.8mg, K 790mg, Ca 85.12 mg, P 360 mg. Mg 171.3 mg, Fe 5.64 mg, Cu 1.99 mg and Zn 3.82 mg. The results of protein fractions were 4.17% globulin, 51.12% Albumin, 3.74% prolamin, 1.53% glotelin G1, 10.62% glotelin G2, 28.37% glotelin G3 and 2.13% insoluble protein. Analytical tests were conducted for bread made with different levels of soutab flour (10,15 and 20%). The results showed that the protein content decreased with the increasing level of soutab flour added, but ash increased gradually with the increasing level of soutab flour added. The falling number test showed that addition of soutab flour increased the falling number significantly. Also the results of gluten washing test showed a significant decrease in amount of wet gluten (P X04; 0.05), when soutab flour was increased. The dough Rheological properties showed increase in water absorption and time progress of dough consistency, when soutab flour increased, where as a significant decrease in bread volume has accured when 20% was incorporated in bread making. 10% soutab flour has increased the bread specific volume significantly (P X04; 0.05), over the 15 and 20% but similar to control. Sensory evaluation results showed that bread made with control and 10% soutab flour has the best acceptability scores.
119 pages
bread;wheat flour;tubers flour;Crumb texture;Crude oil;Crude protein;Phytic acid;Glutelins fraction