Effect of Irish potato starch, yeast and sprouted soybean flour on the quality of acha bread

British Food Journal

Volumn 110, Issue 3, 2008, Pages 271-282

  Jideani, Victoria Adaora ^a   Salami, Rosemary Aina ^a   Jideani, Israel Afam ^b  

^a Federal Polytechnic Idah   (Nigeria)

^b National Food Technology Research Centre   (Botswana)

Author keywords

Africa; Food products; Nigeria; Plant products; Starches

Indexed keywords

DIGITARIA EXILIS; GLYCINE MAX; PUERARIA MONTANA VAR. LOBATA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 40849100242     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070700810858682     Document Type: Article

References (19)

1. Alexander, R.J. (1995), Potato Starch, New Prospect of Old Product, American Association of Cereal Chemist, St Paul, MN, p. 763.
2. AOAC (1990), Official Method of Analysis, 15th ed., Association of Official Analytical Chemists, Washington, DC, Vols 1 and 2.
3. Broz, R.T. and Home, T. (2007), "Gluten-free product development", Cereal Foods World, Vol. 52 No. 3, pp. 148-9.
4. Dhingra, S. and Jood, S. (2001), "Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour", Food Chemistry, Vol. 77, pp. 479-88.
5. Encyclopedia Americana (1995), Encyclopedia Americana, Grolier, Danbury, CT, p. 482.
6. Igyor, M.A. (2005), "Substiution of wheat flour with acha (Digitaria exilis) for bread making", Botswana Journal of Technology, Vol. 14 No. 2, pp. 51-7.
7. Jideani, I.A. (1999), "Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): a review", Plant Food for Human Nutrition, Vol. 54, pp. 363-74.
8. Jideani, V.A. and Onwubali, F. (2006), "Effect of sprouted soybean flour on wheat bread", Journal of Food, Agriculture & Environment (Finland).
9. Kordylas, J.M. (1990), Processing and Preservation on Tropical and Subtropical Foods, Macmillan Education, London, pp. 128-31.
10. Lewis, M.J. (1990), Physical Properties of Foods and Food Procressing Systems, Ellis Horwood Ltd, New York, NY.
11. Lovis, L.J. (2003), "Alternatives to wheat flour in baked goods", Cereal Foods World, Vol. 48 No. 2, pp. 61-3.
12. Misty, O. (2004), The Live Grain Difference, available at: www.foodforlife.com.
13. Morales-Payán, J.P., Ortiz, J.R., Cicero, J. and Taveras, F. (2003), "Digitaria exilis as a crop in the Dominican Republic", in Janick, J. and Whipkey, A. (Eds), Trends in New Crops and New Uses, ASHS Press, Alexandra, VA, pp. S1-S3.
14. NSO (1979), Nigerian Standard Organisation: Standard for White Bread, NIS 75, Federal Ministry of Industries, Lagos, pp. 10-13.
15. Obafunmi, M.O., Yakubu, A. and Balami, Y.A. (2001), Nutrition In Practical Manural on Food Technology, Kaduna Polytechnic, Nigeria, p. 27, National Science and Technology Forum.
16. Okaka, J.C. (1997), Cereals and Legumes. Storage and Processing Technology, Data and Microsystem, Enugu, p. 119.
17. SPSS (2001), Statistical Package for Social Sciences for Windows Release 11.0.0, LEAD Techologies Inc., Charlotte, NC.
18. Wang, Y.G., Khan, K., Haeland, G. and Nygard, G. (2007), "Distribution of protein composition in bread wheat flour mill streams and relationship to breadmaking quality", Cereal Chemistry, Vol. 84 No. 3, pp. 271-5.
19. Ylimaki, G., Harrysh, Z.J., Hardin, R.T. and Thomson, A.B.R. (1988), "Application of response surface methodology to the development of rice flour yeast breads", Journal of Food Science, Vol. 53 No. 6, pp. 1800-5.