Optimization of wheat-bitter yam composite flour for nutrient-enhanced cake production: Rheological, nutritional, and sensory properties
Document Type : Original research
Authors
1 Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.
2 Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
Abstract
The possibility of producing cake from the composite formulation of flour from wheat, white and yellow bitter yam was investigated. The flours from each of these sources were combined using response surface methodology (RSM), from which cake was respectively produced. The results revealed that the composited flour samples exhibited variation in the chemical compound constituents in terms of intensity and identity through the use of Fourier Transform Infrared (FTIR) spectroscopy. The pasting variables of the composited flour samples showed a general reduction in the values of peak viscosity, breakdown, final viscosity, and peak time, when compared to the respective values of the control (100% wheat flour). The apparent viscosity of cake batter was generally higher (293.4–393.5 Pa.s) in the composited flour than that of the control (283.3 Pa.s). The inclusion of white and yellow bitter yam flour in cake making formulation gave higher concentrations of ash, fat, protein, and fiber; when compared to the respective values of the control sample. The inclusion also led to variation in the crust and crumb color and in vitro starch digestibility of cake. In terms of sensory quality rating, the cake from the control (100% wheat flour) was rated the highest with respect to all sensory variables while cake from WWY-B (Blend of 78.9% wheat flour, 11.2% white bitter yam flour and 9.9% yellow bitter yam flour) was rated the second best which implied that an acceptable cake could be produced from the composited flour from wheat, white and yellow bitter yam.
Keywords
Main Subjects
References
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Abiodun, O.A., & Akinoso, R. (2015). Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’. Journal of Food Science and Technology, 52(5), 2894-2901.
Adedayo, B.C., Oboh, G., & Akindahunsi, A.A. (2013). Effect of cooking on the antioxidant properties of two varieties of bitter yam (Dioscorea dumetorum). Journal of Sustainable Technology, 4 (2), 104-113.
Akinoso, R., Olatoye, K. K., & Ogunyele, O. O. (2016). Potentials of trifoliate yam (Dioscorea dumetorum) in noodles production. Journal of Food Processing and Technology, 7(609), 1-6.
Akoja, S. S., & Coker, O. J. (2018). Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder. International Journal of Food Science and Nutrition, 3(5), 64-70.
Alamu, E. O., Maziya-Dixon, B., Ferede-Menkir, R., Popoola, I., Asiedu, R., & Gondwe, T. N. P. (2016). Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties. Journal of Food and Nutrition Research, 4(10), 640-645.
Allais, I., Edoura-Gaena, R.B., & Dufour, E. (2006). Characterisation of lady finger batters and biscuits by fluorescence spectroscopy – relation with density, color and texture. Journal of Food Engineering, 77, 896–909.
Alozie, Y. E., Akpanabiatu, M. I., Eyong, E. U., Umoh, I. B., & Alozie, G. (2009). Amino acid composition of Dioscorea dumetorum varieties. Pakistan Journal of Nutrition, 8, 103-105.
AOAC. (2012). Association of Official Analytical Chemist. Official Methods of Analysis of the Analytical Chemist International, 18th ed. Gathersburg, MD, USA.
Barakat, H. (2021). Nutritional and rheological characteristics of composite flour substituted with baobab (Adansonia digitata l.) pulp flour for cake manufacturing and organoleptic properties of their prepared cakes. Foods, 10(4), 716.
Bhat, R., & binti-Yahya, N. (2014). Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations. Food Chemistry, 156, 42-49.
Bolade, M.K., & Adeyemi, I.A. (2012). Functionality enhancement of composite cassava flour in the production of maize tuwo (a non-fermented maize-based food dumpling). Food and Bioprocess Technology, 5, 1340-1348.
Cemaluk, E.A.C, Daniel, N.C., & Nkiru, E.O.C. (2014). Effect of soaking prior to oven-drying on some nutrient and anti-nutrient properties of bitter yam (Dioscorea dumetorum). Journal of Nutrition and Food Science, 4, 280.
Chen, W., Xu, W., Junejo, S.A., Feng, Y., Gao, T., Huang, Q., Jiang, Y., Zhang, B., Jia, X. and Huang, Q. (2024). Analytical methods for starch retrogradation assessment. Food Biomacromolecules, 1(2), 107-126.
Dizlek, H., & Altan, A. (2021). The impacts of batter and baking temperatures and baking time on sponge cake characteristics. Electronic Letters on Science and Engineering, 17(2), 89-95.
Egbuonu, A. C. C., & Nzewi, D. C. (2016). Influence of blanching on some nutrient and anti-nutrient compositions of bitter yam (Dioscorea dumetorum). British Journal of Applied Science & Technology, 16(2), 1-8.
Eke-Ejiofor, J., & Owuno, F. (2012). Functional and pasting properties of wheat/three leaf yam (Dioscorea dumetorum) composite flour blend. Global Research Journal of Agricultural and Biological Science, 3(4), 330-335.
Felisberto, M. H. F., Wahanik, A. L., Gomes-Ruffi, C. R., Clerici, M. T. P. S., Chang, Y. K., & Steel, C. J. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT-Food Science and Technology, 63(2), 1049-1055.
Fernández-Peláez, J., Guerra, P., Gallego, C., & Gomez, M. (2021). Physical properties of flours obtained from wasted bread crusts and crumbs. Foods, 10(2), 282.
Giami S.Y., & Barber, L.I. (2004). Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telforiria occidentalis Hook) seeds in cookies formulations. Journal of the Science of Food and Agriculture, 84, 1901–1907.
Gomez, M., F. Ronda, P.A. Caballero, Blanco, C.A., & Rosell, C.M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Journal of Food Hydrocolloid, 21, 167–173.
Gómez, M., Moraleja, A., Oliete, B., Ruiz, E., & Caballero, P.A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT – Food Science and Technology, 43, 33–38.
Goranova, Z., Nakov, G., Petrova, T., Momchilova, M., & Khvostenko, K. (2022). Improvement of the quality characteristics of semi-finished sponge cakes by using apple pomace powder. Food Science and Technology, 16(1), 41-49.
Haruna, S. A., Adejumo, B. A., Chukwu, O., & Okolo, C. A. (2017). Getting out of the Nigeria “Wheat Trap”: A Multi-Disciplinary approach. International Journal of Engineering Research and Technology, 6, 672-681.
Hassan, C. Z., Agbaje, R., & Fauzi, A. H. B. M. (2016). The effects of fat substitution using palm stearin on the colorimetric and sensorial characteristics of cake. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 1, 2-5.
Houngbo, M. E., Desfontaines, L., Irep, J. L., Dibi, K. E. B., Couchy, M., Otegbayo, B. O., & Cornet, D. (2024). Starch granule size and shape characterization of yam (Dioscorea alata L.) flour using automated image analysis. Journal of the Science of Food and Agriculture, 104(8), 4680-4688.
Ikram, A., Saeed, F., Arshad, M. U., Afzaal, M., & Anjum, F. M. (2021). Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy. Food Science and Nutrition, 9(11), 6314-6321.
Imoisi, C., Iyasele, J. U., Imhontu, E. E., Ikpahwore, D. O., & Okpebho, A. O. (2020). Pasting properties of composite of cassava and wheat flours. Journal of Chemical Society of Nigeria, 45(6), 1157 – 1163.
Ismail, A. A., van de Voort, F. R., & Sedman, J. (1997). Fourier transform infrared spectroscopy: principles and applications. In: Techniques and instrumentation in analytical chemistry (Vol. 18, pp. 93-139). Elsevier.
Iwe, M. O. (2002). Handbook of Sensory methods and analysis. Rejoint Commission Services Limited Publisher: Enugu, Nigeria.
Kinton, R., Ceserani, V. and Foskett, D. (2008). Practical Cookery. John Wiley and Sons, New York: USA.
Kong, S. H., Kim, J. H., Hong, A. R., Lee, J. H., Kim, S. W., & Shin, C. S. (2017). Dietary potassium intake is beneficial to bone health in a low calcium intake population: The Korean National Health and Nutrition Examination Survey (KNHANES)(2008–2011). Osteoporosis International, 28, 1577-1585.
Kurumeh, C. J., Nse-Nelson, F. A., & Offor, E. I. (2019). Wheat Consumption and Import Dependency in Nigeria (1961-2016). International Journal of Agriculture and Development Studies (IJADS), 4(1), 36-40.
Lakshminarayan, S.M., Vetrimani R., & Leelavathi.K.R. (2006). Effect of maltodextrin and emulsifiers on theviscosity of cake batter and on the quality of cakes. Journal of Science of Food and Agriculture, 86, 706–712.
Larkin, P. (2011). Infrared and Raman spectroscopy: principles and spectral interpretation. Elsevier, Waltham, MA 02451, USA.
Lin, L., Yu, X., Gao, Y., Mei, L., Zhu, Z., & Du, X. (2022). Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes. Food Hydrocolloids, 125,
Adesunmibo et al. JFBE 8(1): 6-17,2025
17
107348.
Lin, X., Zhang, X., Du, B., & Xu, B. (2023). Morphological, structural, thermal, pasting, and digestive properties of starches isolated from different varieties of rice: a systematic comparative study. Foods, 12(24), 4492.
Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175.
Obidiegwu, J. E., Lyons, J. B., & Chilaka, C. A. (2020). The Dioscorea Genus (Yam)—An appraisal of nutritional and therapeutic potentials. Foods, 9(9), 1304.
Obioma, O. G., Doshima, I. B., & Kwagh-Hal, I. J. (2023). Potentials of yams’ utilizations in food, medicine and allied fields. IJCSPUB-International Journal of Current Science (IJCSPUB), 13(2), 89-106.
Ocheme, O. B., Adedeji, O. E., Chinma, C. E., Yakubu, C. M., & Ajibo, U. H. (2018). Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends. Food Science & Nutrition, 6(5), 1173-1178.
Ohizua, E.R., Adeola, A.A., Idowu, M.A., Sobukola, O.P., Afolabi, T.A., Ishola, R.O., Ayansina, S.O., Oyekale, T.O., & Falomo, A. (2017). Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends. Food Science & Nutrition, 5(3), 750-762.
Okafor, D. C., & Chukwu, M. (2019). Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes. Research Journal of Food Science and Nutrition, 4(1), 12-21.
Oliete, B., Pérez, G. T., Gómez, M., Ribotta, P. D., Moiraghi, M. and León, A. E. (2010). Use of wheat, triticale and rye flours in layer cake production. International Journal of Food Science and Technology, 45(4), 697-706.
Onwuka, G. I. (2005). Food analysis and instrumentation: theory and practice. Naphtali Publishers; Lagos, Nigeria.
Otegbayo, B. O., Tanimola, A. R., Ricci, J., & Gibert, O. (2024). Thermal properties and dynamic rheological characterization of Dioscorea starch gels. Gels, 10(1), 51.
Oyeyinka, S. A., Adeleke, O. F., Dauda, A. O., Abiodun, O. A., Kayode, R. M., & Adejuyitan, J. A. (2018). Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches. Industrial Crops and Products, 120, 135-139.
Palatnik, D.R., Ostermann-Porcel, M.V., Gonzalez, U., Zaritzky, N., & Campderros, M.E. (2015). Recovery of caprine whey protein and its application in a food protein formulation. LWT- Food Science and Technology, 63, 331–338.
Renzetti, S., & van der Sman, R. G. (2022). Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles. Food Hydrocolloids, 131, 107795.
Stuart, B. H. (2004). Infrared spectroscopy: fundamentals and applications. John Wiley & Sons. UK.
Sukumaran, P., Nascimento Da Conceicao, V., Sun, Y., Ahamad, N., Saraiva, L. R., Selvaraj, S., & Singh, B. B. (2021). Calcium signaling regulates autophagy and apoptosis. Cells, 10(8), 2125.
Thompson, J.M. (2018). Infrared Spectroscopy; Pan Stanford Publishing Pte. Ltd.: Singapore, Singapore.
Wang, H., Zhang, Y., Su, P., Pan, N., Liu, X., Zhang, Y., & Zhang, H. (2023). Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality. Journal of Cereal Science, 112, 103704.
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