Functional and Physicochemical Properties of Bread Produced from Composite Flour of Wheat, Soybean and Moringa Leaf

The study evaluated the quality characteristics of bread produced from wheat, soybean, and moringa leaf flour. Four samples from individual flours were formulated as follows; 100:0:0, 90:5:5, 80:15:5, 70:25:5 for wheat flour, soybean and moringa leaf flour, respectively. The samples were labeled samples A, B, C, and D and analysed using standard procedures. The functional properties of the flours ranged thus respectively; bulk density (0.81-0.86 g/mL), swelling capacity (3.46-6.40%), WAC (3.55-4.70 mL/g), OAC (3.85-4.10 mL/g). Apart from the carbohydrate content, all other approximate parameters of the bread samples increased significantly among the samples. The mineral composition of the samples ranged from the following: Calcium (283.64-494.24 mg/100g), potassium (434.33-761.36 mg/100g), iron (6.74-15.14 mg/100g) and zinc (3.97-6.64 mg/100g). The vitamin composition of the samples was as follows: provitamin A (6.80-32.32 µg/100g), vitamin B1 (0.42-1.45 mg/100g), vitamin B2 (1.31-3.88 mg/100g), vitamin C (21.53-36.79 mg/100g). The antinutrient composition ranged thus: phytates (1.77-3.97 mg/100g), saponins (0.14-1.18 mg/100g), oxalate (0.34-1.58 mg/100g). The results of the sensory evaluation showed that all the bread samples were generally accepted by the panelists. The composite flour produced here demonstrates great potential for its use in the development of bread given its great nutrients and improved functional characteristics, as seen with the formulated samples.