Effect of Incorporation of Peanut Skin Flour to the Production of Wheat Bread
Year: 2014
Type: article
Abstract: This study aimed to find out the effect of incorporating the by-products peanut skin flour in bread formulation at 5%. 7.55 and 10% levels. The results show that peanut skin contained: 9.25%, 4.6%, 11.7%, 9.42% and 65.08% protein, fats, crude fibre, ash and carbohydrates, respectively. The analysis for rheological properties indicates that the addition of various levels of peanut skin to wheat flour caused an increase in arrived time and a decrease in dough stability. Maximum resistance to extension was found to be increased from 420 for wheat flour alone to 634 millimeters for wheat flour containing 5% peanut skin powder, while increasing the addition of peanut skin to 7.5%, 10% caused a increase in dough resistance to (B.U extension to 851 and 957 B.U, respectively. The bread samples prepared by adding peanut skin flours have lead to increase in the water absorption while the arrival time and dough stability were decreased. Addition of peanut skin flour to the bread baking has resulted in production of highly nutritious bread which has been highly accepted by the human panelists. So, nutritional fibre as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.
Source: Food and public health
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W1558807