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Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential
Author(s) -
Sobowale Samuel Sunday,
Animashaun Oluwatoyin Habibat,
Omosebi Omolola Mary
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15030
Subject(s) - steeping , sorghum , quality (philosophy) , food science , composite number , mathematics , bread making , agricultural engineering , biology , agronomy , engineering , philosophy , epistemology , algorithm
Over the years, fermentation process has been attributed to improving nutritional values of foods but drawbacks in legume crops due to inherent inhibiting compounds on flavor sensation of the resulting product. Hence, the urgent need to explore the influence of steeping methods on the quality attributes of flour samples and its bread making potential. Lima bean flour was processed through the traditional slopping steeping method (TSM) and back‐slopping steeping method (BSSM). The processed lima bean and sorghum flour were mixed with wheat flour at ratio 0%, 2.5%, 5%, and 7.5% to produce composite breads. The flour samples were analyzed for quality, physical, and sensory characteristics. As evident from both steeping methods, there was significant differences ( p < .05) among the samples. Production of breads with 2.5% inclusion of lima bean flour steeped through BSSM and 2.5% sorghum flour were the most preferable. However, breads produced from TSM gave better physical properties. Practical applications Bakery foods product is attracting a global attention particularly when processed from underutilized legumes and cereals crops. Recent developments have established that incorporating lima bean with wheat and sorghum flour is cost effective, enhancing global food security, and increases quality of bread in the food industry. Appraising the influence of steeping methods would facilitate baking process geared toward commercial production of good quality bread from lima bean‐sorghum composite flour.