Citations


Contact Us

For Marketing, Sales and Subscriptions Inquiries
2637 E Atlantic Blvd #43110
Pompano Beach, FL 33062
USA

Conference List

Journal of Food Technology Research

December 2020, Volume 7, 2, pp 178-188

Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat

Akinyede, A. I.

,

Akande, M. O.

,

Babatuyi, C. Y.

,

Oguntuase, S. O.

Akinyede, A. I. 1 ,

Akande, M. O. 1 Babatuyi, C. Y. 1 Oguntuase, S. O. 1 
  1. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria. 1

Pages: 178-188

DOI: 10.18488/journal.58.2020.72.178.188

Share :

Article History:

Received: 16 June, 2020
Revised: 02 July, 2020
Accepted: 24 August, 2020
Published: 11 September, 2020


Abstract:

Bread is a major wheat product consumed in every household because of its easy handling. Fresh coconut meat which is readily available in all rural area in Nigeria may boost both the economy and provide health benefits to those in the rural area. Therefore, the purpose of this study is to evaluate the effect of partial substitution of wheat flour with fresh coconut meat. Wheat flour was partially (90?– 100?%) substituted with 0 –10% fresh coconut meat in the ratio 100 : 0 (WF), 98 : 2 (WFCM1), 96 : 4 (WFCM2), 94 : 6 (WFCM3), 92 : 8 (WFCM4), 90 : 10 (WFCM5). The study evaluated the effects of substitution on proximate composition, sensory characteristics, storage time on some antioxidant potential and microbial stability. Results showed that the overall acceptability of the bread baked from WFCM5 blend was preferred over WF. On the day of production, WFCM5 had the highest phenolic content and total flavonoids but as the days there were reduction in the antioxidant contents of all the bread samples. The microbial load of Nutrient agar, MacConkey agar and Potato dextrose agar increased as the days increased. The bread from the blends may serve as nutritious and potential accepted bread products. The present study confirms effective substitution of wheat flour with fresh coconut meat. The substituted bread showed improved overall acceptability, some antioxidants potentials and microbial stability which may provide health benefits to those in the rural area in Nigeria.
Contribution/ Originality
This study documents the possibility of producing bread from partial substitution of wheat flour with coconut meat and also provides information on its antioxidant potentials and microbial stability for possible health benefits to those in the rural area in Nigeria.

Keywords:

Fresh coconut meat, Bread, Sensory characteristics, Antioxidants, Microbial load, Substitution.

Reference:

AACC. (2000). Approved methods of the American Association of Cereal Chemists (10th ed.). St. Paul, Minn: AACC.

AOAC. (2012). Official methods of food analysis (19th ed.). Washington, DC, USA: Association of Official Analytical Chemists.

Ariffin, F., Baharom, M. A., Kaur, B., & Murad, M. (2015). The physicochemical properties and sensory evaluation of bread made with a composite flour from wheat and tempoyak (fermented durian). American Journal of Applied Sciences, 12(11), 775-784.

Bailey, C., & Von Holy, A. (1993). Bacillus spore contamination associated with commercial bread manufacture. Food Microbiology, 10(4), 287-294. Available at: https://doi.org/10.1006/fmic.1993.1033.

Bolarinwa, I. F., Aruna, T. E., & Raji, A. O. (2017). Nutritive value and acceptability of bread fortified with moringa seed powder. Journal of the Saudi Society of Agricultural Sciences, 18(2), 195-200. Available at: .

Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A., & Zagrodzki, P. (2012). Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT-Food Science and Technology, 46(2), 548-555. Available at: https://doi.org/10.1016/j.lwt.2011.11.009.

Chuahan, G. S., Zillman, R., & Eskin, N. M. (1992). Dough mixing and breadmaking properties of quinoa-wheat flour blends. International Journal of Food Science & Technology, 27(6), 701-705. Available at: https://doi.org/10.1111/j.1365-2621.1992.tb01241.x.

Debonne, E., Van Bockstaele, F., De Leyn, I., Devlieghere, F., & Eeckhout, M. (2018). Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread. LWT, 87, 368-378. Available at: https://doi.org/10.1016/j.lwt.2017.09.007.

Erminawati, W., Sidik, R. L., & Zulfakar, H. (2018). Formulation and characterization of bread using coconut pulp flour and wheat flour composite with addition of xanthan-gum International Symposium on Food and Agro-biodiversity (ISFA). Paper presented at the IOP Conf. Series: Earth and Environmental Science 102 (2018) 012010. Available at: https://doi.org/10.1088/1755-1315/102/1/012010.

Fawole, M. O., & Oso, B. A. (2007). Laboratory manual of microbiology (pp. 11-24). Ibadan: Spectrum Books Ltd.

Gorinstein, S., Vargas, O. J. M., Jaramillo, N. O., Salas, I. A., Ayala, A. L. M., Arancibia-Avila, P., . . . Trakhtenberg, S. (2007). The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals. European Food Research and Technology, 225(3-4), 321-328. Available at: https://doi.org/10.1007/s00217-006-0417-7.

Gunathilake, K., Yalegama, C., & Kumara, A. (2009). Use of coconut flour as a source of protein and dietary fibre in wheat bread. Asian Journal of Food and Agro-Industry, 2(3), 382-391.

Igbabul, B., Grace, N., & Julius, A. (2014). Quality evaluation of composite bread produced from wheat, maize and orange fleshed sweet potato flours. American Journal of Food Science and Technology, 2(4), 109-115. Available at: https://doi.org/10.12691/ajfst-2-4-1.

Ijah, U. J. J., Auta, H. S., Aduloju, M. O., & Aransiola, S. A. (2014). Microbial, nutritional and sensory quality of bread produced from wheat and potato flour blends. International Journal of Food Science Technology, 2014, 1-6.

Kitts, D. D., Chen, X.-M., & Jing, H. (2012). Demonstration of antioxidant and anti-inflammatory bioactivities from sugar–amino acid Maillard reaction products. Journal of Agricultural and Food Chemistry, 60(27), 6718-6727.

Le Lay, C., Coton, E., Le Blay, G., Chobert, J.-M., Haertlé, T., Choiset, Y., . . . Mounier, J. (2016). Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria. International Journal of Food Microbiology, 239, 79-85. Available at: https://doi.org/10.1016/j.ijfoodmicro.2016.06.020.

Madukwe, E., Obizoba, I., & Chukwuka, O. (2013). Nutrient assessment of processed rice (Oryza sativa), soybean (Glycine max Merr) flours/groundnut (Arachis hypogea) paste and sensory attributes of their composites. International Journal of Scientific and Research Publications, 3(8), 1-8.

Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571-577. Available at: https://doi.org/10.1016/j.foodchem.2004.10.006.

Nirmala, R., Sevvel, P., & Saarutharshan, S. (2016). Study on fungi associated with spoilage of bread. International Journal of Advanced Research in Biological Science, 3(4), 165-167.

Nnorom, I. C., Nnadozie, C., Ugwa, R., & Obike, A. I. (2013). Proximate and trace metal analysis Of Coconut (Cocos nucifera) collected from Southeastern, Nigeria. ABSU Journal of Environment, Science and Technology (JEST), 3, 357-361.

Nwosu, J. N., Owuamanam, C., Omeire, G., & Eke, C. (2014). Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improver. American Journal of Research Communication, 2(3), 99-118.

Odunlade, T., Famuwagun, A., Taiwo, K., Gbadamosi, S., Oyedele, D., & Adebooye, O. (2017). Chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders. Journal of Food Quality, 2017(3), 1-7. Available at: https://doi.org/10.1155/2017/9536716.

Olapade, A., & Oluwole, O. (2013). Bread making potential of composite flour of wheat-acha (Digitaria exilis staph) enriched with cowpea (Vigna unguiculata L. walp) flour. Nigerian Food Journal, 31(1), 6-12. Available at: https://doi.org/10.1016/s0189-7241(15)30050-3.

Oluwajoba, S. O., Malomo, O., Ogunmoyela, O. A. B., O., D. O. E., & Odeyemi, A. (2012). Microbiological and nutritional quality of warankashi enriched bread. Journal of Microbiology, Biotechnology and Food Sciences, 2(1), 42–68.

Omotosho, I., & Odeyemi, F. (2012). Bio-nutritional constituents of coconut fruit and its possible medicinal applications. African Journal of Plant Science, 6(12), 309-313. Available at: https://doi.org/10.5897/ajps11.021.

Oseni, N. T., Fernando, W., Coorey, R., Gold, I., & Jayasena, V. (2017). Effect of extraction techniques on the quality of coconut oil. African Journal of Food Science, 11(3), 58-66. Available at: https://doi.org/10.5897/ajfs2016.1493.

Pareyt, B., Finnie, S. M., Putseys, J. A., & Delcour, J. A. (2011). Lipids in bread making: Sources, interactions, and impact on bread quality. Journal of Cereal Science, 54(3), 266-279. Available at: https://doi.org/10.1016/j.jcs.2011.08.011.

Prokopov, T., Chonova, V., Slavov, A., Dessev, T., Dimitrov, N., & Petkova, N. (2018). Effects on the quality and health-enhancing properties of industrial onion waste powder on bread. Journal of Food Science and Technology, 55(12), 5091-5097. Available at: https://doi.org/10.1007/s13197-018-3448-8.

Rouillé, J., Bonny, J.-M., Della Valle, G., Devaux, M., & Renou, J. (2005). Effect of flour minor components on bubble growth in bread dough during proofing assessed by magnetic resonance imaging. Journal of Agricultural and Food Chemistry, 53(10), 3986-3994. Available at: https://doi.org/10.1021/jf047953r.

Rumeus, I., & Turtoi, M. (2013). Influence of sourdough use on rope spoilage of wheat bread. Journal of Agroalimentary Processes and Technologies, 19(1), 94-98.

Saranraj, P., & Sivasakthivelan, P. (2015). Microorganisms involved in spoilage of bread and Its control measures. In: Bread and its fortification Nutrition and Health Benefits, Edition: 13 Chapter 7, Publisher (pp. 132-149). New York, USA: CRC Press, Taylor and Francis Group.

Solangi, A. H., & Iqbal, M. Z. (2011). Chemical composition of meat (kernel) and nut water of major coconut (Cocos nucifera L.) cultivars at coastal area of Pakistan. Pakistan Journal of Botany, 43(1), 357-363.

Wahyono, A., Dewi1, A. C., Oktavia, S., Jamilah, S., & Kang, W. W. (2019). Antioxidant activity and total phenolic contents of bread enriched with pumpkin flour. Paper presented at the In a Wahyono et al 2020 IOP Conf. Ser.: Earth Environ. Sci. 411 012049.

Statistics:

Google Scholor ideas Microsoft Academic Search bing Google Scholor

Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

All authors contributed equally to the conception and design of the study.

Related Article

( 1 ) Storage Stability of Intermediate Moisture Cauliflower Brassica Oleracea, Var, Botrytis Cabbage Brassica Oleracea, Var, Capitata Using Radiation as Hurdle Technology
( 2 ) Curative Bioactivity of Moringa (Moringa Oleifera Lam.) Seed Oil against Callosobruchus Maculatus F. Infested Cowpea (Vigna Unguiculata L. Walp.) Grain in Storage
( 3 ) Effect of Using Different Pre-Storage Warming Times on Hatchability of White Hisex Breeders’ Eggs
( 4 ) Exposure of Medium Dose Gamma Rays and Storage Conditions Influenced the Weight Loss and Ripening of Alphonso Mango
( 5 ) Effects of Different Storage Conditions on Rooting and Shooting Performance of Grapevine (Vitis Vinifera L.) Cuttings in Hydroponic Culture System
( 6 ) Comparative Evaluation of Six Different Storage Materials for Long-Term Preservation of Huckleberry (Solanum scabrum) Seeds
( 7 ) Two Stubborn Storage Insect Pests, Callosobruchus maculatus and Sitophilus zeamais: Biology, Food Security Problems and Control Strategies
( 8 ) Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products
( 9 ) Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat
( 10 ) Effects of Cotton Gin Trash Level on the Performance of Desert Lambs in New Halfa Area, Kassala State, Sudan
( 11 ) Effects of Age at Fattening On Butana Camel Males Carcass Characteristics in the Sudan
( 12 ) Germination Effects of Purposive Bruchid Screening of African Ebony (Dalbergia Melanoxylon) Seeds In the Arid and Semi-Arid Region of South Eastern Kenya
( 13 ) Effects of Ebola (EVD) Outbreak on Bush Meat Marketing and Consumption in Ibarapa Central Local Government Area of Oyo State, Nigeria
( 14 ) Effects of Degasified Extender on Quality Parameters of Cryopreserved Bull Spermatozoa
( 15 ) Effects of Dried Rumen Contents Level in Rations on the Performance of Shugor Desert Sheep in Halfa Elgadeda, Kassala State, Sudan
( 16 ) Physiological Effects of Some Artificial and Natural Food Coloring on Young Male Albino Rats
( 17 ) Protective Effects of Sweet Orange Peel (Citrus Sinensis L.) The Induction of Micronuclei Induced by Cyclophosphamide in Human Peripheral Lymphocytes
( 18 ) Analysis of Climate Change Effects among Rice Farmers in Benue State, Nigeria
( 19 ) The Effects of Magnetic Field on Germination of Seeds and Growth of Seedlings of Stone Pine
( 20 ) Effects of Segregated Early Weaning at 7 Days on Dams Body Condition, Parturition Interval and Offspring Birth Weight and Litter Size in the Agouti (Dasyprocta Leporina) for Intensive Production
( 21 ) Rural Farmers’ Coping Strategies to Effects of Climate Change on Watermelon Production in Igboora, Oyo State, Nigeria
( 23 ) Effects of Community Financing Institutions on Cassava Farmers Income in Oyo State, Nigeria
( 24 ) Effects of Inclusion of Processed Grapefruit Pulp on Wheat Flour Biscuit
( 25 ) Effects of Melon Seed or Soybean Meal Supplementation on the Physicochemical and Sensory Properties of Incompletely Peeled Cassava Garri
( 26 ) Interactive Effects of Arbuscular Mycorrhizal Fungi and Rhizobium on Growth and Nutrient Content of Arachis hypogaea
( 28 ) Assessment of the Processing Effects of Fresh Solanum Anguivi Berries on Biochemical Contents and Functional Properties of Powder
( 29 ) Microbiological Profile, Shelf Stability and Some Physicochemical Properties of Fermented Flour from Different Sweet Potato Cultivars
( 30 ) A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga
( 31 ) Determination of Microbiological Quality of White Cheeses Marketed in Afyonkarahisar
( 33 ) Nutritional Properties of Some Novel Selected Fish Species in Khuzestan Province, Iran
( 34 ) Quality Characteristics of High-Oleic Sunflower Oil Extracted from Some Hybrids Cultivated Under Egyptian Conditions
( 35 ) Maximizing the Productivity of Olives by Using Some Materials and Its Impacts on the Quality Indices of Picual Olive Oil
( 36 ) Effect of Some Botanicals against Termites, Macroterms Spp. (Isoptera: Termitidae) Under Laboratory Conditions
( 37 ) Evaluation of Some Cowpea (Vigna Unguiculata L. [Walp]) Genotypes for Stability Of Performance Over 4 Years
( 38 ) Some Insect Pests (Arthropoda: Insecta) of Summer Vegetables, Their Identification, Occurrence, Damage and Adoption of Management Practices
( 39 ) Screening of Some Coffee Arabica Genotypes Against Coffee Wilt Diseases (Gibberella Xylarioides Heim And Saccus) At Jimma, Southwest Ethiopia
( 40 ) Effect of Ethanol and Petroleum Ether Extracts of Some Medicinal Plants on Sclerotiumrolfsii, Causal Agent of Postharvest Rot of Yam (Dioscorea Spp.)
( 41 ) Stover Yield and Chemical Composition in Some Sorghum Varieties in Gadarif State, Sudan
( 42 ) Prevalence and Management of Some Surgical Affection in Cattle and Buffaloes at Qena Governorate in Field Situation
( 45 ) Management of Root-Knot Nematode, Meloidogyne Javanica Infecting Sunflower by Some Composted Plant or Animal Residues as Soil Amendments in Egypt
( 46 ) Nutrient Composition, Amylose Content and Pasting Characteristics of Some Elite Accessions of Nerica Rice
( 47 ) The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi
( 48 ) Palm Kernel Separation Efficiency and Kernel Quality from Different Methods Used in Some Communities in Rivers State, Nigeria
( 49 ) High-Sensitivity Testing of Effectiveness of Citrus Limon, Vitis Vinifera and Citrus Sinensis in the Postharvest Control of Callosobruchus Maculatus Fabricius (Coleoptera: Chrysomelidae) Infestation of Cowpea Seeds
( 50 ) An Assessment of Food Hygiene Practices among Food Vendors in Some Selected Basic Schools in the Birim Central Municipality
( 51 ) Evaluation of Bread Making Performance of Some Wheat Flour Brands Available in Nigerian Markets as Affected by Cassava or Sweet Potato Flour Inclusion
( 52 ) Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters
( 54 ) Production and Value Chain Analysis of Lentil in Some Selected Areas of Bangladesh
( 55 ) Flaxseed Nutritied Meat Balls With High Antioxidant Potential
( 56 ) Antioxidant Activity of Eight Tomato (Lycopersicon Esculentum L.) Varieties Grown in Algeria
( 57 ) Evaluation of the Phytochemical, Antioxidant and Antimicrobialproperties of Extracts from Chrysophyllum Albidum (African Star Apple) Leaf
( 58 ) Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande)
( 59 ) Optimization of Elephant Foot Yam (Amorphophallus Paeoniifolius) Extract Syrup Formula as a Nutritive Antioxidant Drink
( 61 ) Climate Relevant Emissions from Animal Production and Reduction Potentials
( 65 ) Characteristics of Bread and Biscuit Made With Wheat and Rice Flour Composites
( 66 ) Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology
( 67 ) Response of Intraspecific Crosses in F1 and their Deterioration in F2 Generation of Bread Wheat (Triticum aestivum L.)
( 68 ) The Effect of Varieties and Fungicide Spray Frequencies on Septoria Leaf Blotch (Mycosphaerella graminicola) Epidemics on Bread Wheat in Western Amhara, Ethiopia
( 69 ) Variability, Heritability and Genetic Advance Analysis in Bread Wheat (Triticum Aestivum L.) Genotypes in Northwestern Ethiopia
( 72 ) Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite
( 73 ) Physico-Chemical Properties of Honey Produced In Masha, Gesha, and Sheko Districts in Southwestern Ethiopia
( 74 ) Assessment of Veterinary Inspection Practices on Quality of Beef Produced In Ibarapa Central Local Government Area of Oyo State, Nigeria
( 76 ) Quality Attributes of Cheese Produced from Goat’s Milk Supplemented with Coconut Milk
( 77 ) Biochemical Composition and Consumption Risk of Leafy Vegetables Puts and Babenda Cereals Produced in Five Cities in Burkina Faso
( 81 ) Screening of Mycotoxins Producer Fungal and Aflatoxins Level in Dried and Smoked Fish (Clarias Sp.) and (Oreochromis Sp.) from Lake Fitri - Chad
( 82 ) Effect of Fungi and Manure on Cadmium Content and Biomass of Maize Grown In Cadmium Contaminated Tailing from Bangka Indonesia
( 84 ) Evaluation of In Vitro Protocols for Elimination of Banana Streak Virus from Tissue Cultured Explants in Banana Seedling Production
( 86 ) Farmers Assessment of the Training and Visit Extension System in Niger State: Evidence from Fadama Ii & Iii in Mokwa Local Government Area of Niger State, Nigeria
( 87 ) Bioaccumulation of Hydrocarbon, Heavy Metals and Minerals in Tympanotonus Fuscatus from Coastal Region of Bayelsa State, Nigeria
( 89 ) The Particle Size and Thermal Properties of Flour from three Plantain (Musa Paradisiaca) Cultivars Grown in Nigeria
( 91 ) Synthesis of Biodiesel from Tropical Almond (Terminalia Catappa) Seed Oil
( 92 ) Occurrence and Anti-Fungal Sensitivity Testing of Candida Species Isolated from Canine Conjunctivitis