Formulation and Development of Nutritious Bread from a Mixture of Wheat, Teff and Lupin

Abstract

Consumption of plant-based foods limited in certain essential nutrients is common in Ethiopia. Therefore, the main approach of this study is to develop nutritious and fibrous bread through supplementation of whole teff and lupine. Wheat flour was replaced with 10-30% of teff (red and white) flour and 10% lupine (sweet and bitter). The straight dough technique was used for baking and ANOVA was used for the analyses. The farinograph properties of the flour used for bread indicated that the water absorption capacity of white teff incorporated flour was higher than the control flour and other composite flour. The development time and dough stability of red teff flour incorporated at 10% was higher than the white flour. In addition, the concentrations of teff have an impact on the mixing tolerance index of the flour. However, increasing amounts of both white and red teff flour have no effect on water absorption capacity and dough development time. The type and concentration of teff and lupine incorporation significantly affected the ash, protein, total carbohydrate contents and texture properties of teff-lupine-wheat bread. The proximate composition of the composite flour reflected a significant increase in protein, fat and fiber contents, whereas the total carbohydrate decreased. Mg and Ca were mainly found in red teff substituted bread while Na, K, and Mg were mainly found in white teff substituted bread. Mn, Fe and Cu are mainly identified in red substituted teff whereas Pb is the only mineral mainly found in white teff. The teff concentration had an impact on Co whereas there was no effect on Cr. The tannin contents of the composite bread were similar to the white bread whereas, the phytate contents were higher. The sensorial attributes indicated that the white bread had superior overall acceptability compared to other composite breads. The findings implied that lupine and teff can be incorporated into wheat flour at 10% for bread making with desirable nutritional composition, and sensory acceptability.