Title: UTILIZATION OF STARCHES OF WHITE YAM, TRIFOLIATE YAM, SWEET POTATO IN WHEAT-MORINGA OLEIFERA SEED-BASED BREAD

Abstract:

Outrageous import bills on wheat, huge postharvest food losses, and increasing cases of malnutrition in Nigeria and other developing countries, are critical concerns craving brisk interventions of researchers in diverse fields, especially Food Science. In view of this, various composite bread (Samples B, C and D) were made from the blends of wheat flour, native starch of white yam/trifoliate yam/sweet potato and Moringa oleifera seed flour in the percentage ratio of 85:10:5 respectively. Nutritional and baking properties of these composite bread were investigated against that of ‘control bread’ (sample A- 100% wheat flour bread). Nutritionally, composite bread were significantly (p<0.05) higher than control bread; and also did not significantly (p<0.05) differ from it in terms of baking properties. Sample D (i.e. bread made from composite flour of 85% wheat flour: 10% native sweet potato starch: 5% Moringa oleifera seed flour) significantly (p<0.05) had highest values in protein (11.90%), calcium (116.30 mg/100g), iron (2.80 mg/100g), vitamin A (0.399 mg/100g), vitamin B₁ (0.065 mg/100g), vitamin B₂ (0.098 mg/100g), vitamin B₃ (0.400 mg/100g), vitamin B₆ (0.450 mg/100g),  vitamin C (13.560 mg/100g), insignificantly (p<0.05) on crude fibre (1.40%); but had lowest values in carbohydrate (43.90%) and  volume (325.03 cm³). Sample C (i.e. bread made from composite flour of 85% wheat flour: 10% native trifoliate yam starch: 5% Moringa oleifera seed flour) was significantly (p<0.05) highest in ash (2.42%), protein (10.80%), energy value (240.05 Kcal), calcium (112.23 mg/100g), iron (1.74 mg/100g), phosphorus (63.88 mg/100g), vitamin A (1.84 µg/g), vitamin B₁ (0.036 mg/100g), vitamin B₂ (0.065 mg/100g), vitamin B₃ (0.170 mg/100g), vitamin B₆ (0.210 mg/100g), vitamin C (11.380 mg/100g). Sample B (i.e. bread made from composite flour of 85% wheat flour: 10% native white yam starch: 5% Moringa oleifera seed flour) recorded best values in carbohydrate (51.98%), energy content (267.50 Kcal) and shelf-stability potential (i.e. lowest moisture content of 31.47%) but lowest values in magnesium (56.30%) and general acceptability (5.68). These results are a pointer of the potentials of these underutilized food crops in addressing food insecurity.

Biography:

Okereke Goodluck Obioma is a phenomenal food expert that has experience, spanning for more than a decade in both food industry and academia. He has a Ph.D in Food Science and Technology (funded by World Bank through Centre for Food Technology and Research) from Benue State University, Makurdi, Nigeria, which is his affiliation as an eminent researcher and lecturer. He obtained a Master of Science (M.Sc) in Food Processing and Preservation from Michael Okpara University of Agriculture, Umudike, Nigeria; and a Bachelor of Technology (B.Tech) in Food Science and Technology at Federal University of Technology, Owerri, Nigeria. Besides, he is a dependable team player with Coca-Cola Hellenic Bottling Company, Nigeria and consults with many food firms as well. He has authored many influential local and international publications that form a research base to scientists globally. Okereke Goodluck Obioma serves as a peer reviewer and editorial board member to many top-notch international journals; and has made many remarkable presentations at several first-class events. His research interests are in postharvest food losses, food security, water treatment, starch, beverage and bakery manufacture.