<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>This study is designed to evaluate the effect of wheat flour substitution with <italic>Clerodendrum volubile</italic> at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in the baking of the wheat bread. The inclusion of CVLP led to significant (p &lt; 0.05) and dose dependent increases in the polyphenol contents and antioxidant properties of the CVLP-substituted bread. Also, there were significant (p &lt; 0.05) increments in the crude fibre, crude ash and many mineral elements of the CVLP-substituted breads. Antinutrient (tannins and oxalate) contents of the wheat bread substituted with 10% CVLP were significantly higher (p &lt; 0.05) than the wheat bread. Consumer acceptability of the substituted breads showed that wheat bread with 5% CVLP inclusion has the best acceptance. Therefore, 5% CVLP inclusion is recommended as a suitable level in the bread making.</p>
</abstract>

This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in the baking of the wheat bread. The inclusion of CVLP led to significant (p < 0.05) and dose dependent increases in the polyphenol contents and antioxidant properties of the CVLP-substituted bread. Also, there were significant (p < 0.05) increments in the crude fibre, crude ash and many mineral elements of the CVLP-substituted breads. Antinutrient (tannins and oxalate) contents of the wheat bread substituted with 10% CVLP were significantly higher (p < 0.05) than the wheat bread. Consumer acceptability of the substituted breads showed that wheat bread with 5% CVLP inclusion has the best acceptance. Therefore, 5% CVLP inclusion is recommended as a suitable level in the bread making.

Use of <italic>Clerodendrum volubile</italic> in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

Department of Chemical Sciences, Biochemistry unit

Olusegun Agagu University of Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Use of  in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant,...

Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

Online veröffentlicht: 30. Dez. 2021

Seitenbereich: 233 - 242

Eingereicht: 01. Juli 2021

Akzeptiert: 29. Nov. 2021

DOI: https://doi.org/10.2478/aucft-2021-0021

Schlüsselwörter
Antioxidant, Bread, Polyphenol, Proximate, Sensory

© 2020 Kayode Olayele Karigidi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

Online veröffentlicht: 30. Dez. 2021

Seitenbereich: 233 - 242

Eingereicht: 01. Juli 2021

Akzeptiert: 29. Nov. 2021

DOI: https://doi.org/10.2478/aucft-2021-0021

SchlüsselwörterAntioxidant, Bread, Polyphenol, Proximate, Sensory

© 2020 Kayode Olayele Karigidi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
Antioxidant, Bread, Polyphenol, Proximate, Sensory