Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (<i>Manihot esculenta</i>) and Some Legumes (<i>Arachis hypogaea</i>, <i>Vigna unguiculata</i>, and <i>Glycine max</i>)
Marie Madeleine Nanga Ndjang,
Julie Mathilde Klang,
Bilkissou Njapndounke,
Marius Edith Kouam Foko,
Jean Roger Dongmo,
Michael Hermann Kengne Kamdem,
Jordan Lembe Tonga,
Edwin Mpho Mmutlane,
Derek Tantoh Ndinteh,
Eugenie Kayitesi,
François Ngoufack Zambou
Affiliations
Marie Madeleine Nanga Ndjang
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon
Julie Mathilde Klang
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon
Bilkissou Njapndounke
Laboratory of Microbiology, Department of Microbiology, Faculty of Science, University of Yaoundé I, Yaoundé P.O. Box 812, Cameroon
Marius Edith Kouam Foko
Department of Physiological Sciences and Biochemistry, Faculty of Medicine and Pharmaceutical Sciences, University of Dschang, Dschang P.O. Box 67, Cameroon
Jean Roger Dongmo
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon
Michael Hermann Kengne Kamdem
Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa
Jordan Lembe Tonga
Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa
Edwin Mpho Mmutlane
Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa
Derek Tantoh Ndinteh
Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa
Eugenie Kayitesi
Department of Food and Consumer Science, University of Pretoria, Private Bag 20, Hatfield, Pretoria 0028, South Africa
François Ngoufack Zambou
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon
Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. Results: It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. Conclusions: The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.
