Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives.

The present research sought to experiment the
effect of additives such as dry gluten powder (DGP), fungal
a-amylase (FAA), sodium stearoyl-2-lactylate (SSL) and
their combination (GAS) on the rheological and nutritional
profile of bread. The incorporation of varied percentage
(0–20%) of stenostylis stenocarpa flour (ssF) into
WF(Wheat Flour) was optimized at 15%. The results
showed that the incorporation of 15% ssF decreased the
farinograph dough stability and extensograph resistance to
extension. There was protein matrix disruption in 15% ssF
dough contrary to 15% ssF ? GAS dough as shown in
scanning electron micrograph (SEM). However, the addi�tion of GAS to 15% ssF produced bread with an improved
quality score that competed favourably with control bread.
The organoleptic evaluation revealed an overall quality
score of 52.5, 40 and 49% for control, 15% ssF and 15%
ssF ? GAS bread respectively. Furthermore, 15% ssF ?
GAS revealed a higher value of ash, protein, dietary fibre,
total phenol contents and IC50 of DPPH radical scavenging
activity in comparison to control bread. Hence, the present
study showed that partial replacement of WF with 15%
ssF ? GAS has a positive effect on the overall sensorial
acceptability and nutritional value of bread