Quality Characteristics and Acceptability of Bread Produced with Supplementation of Dolichos lab lab Beans

Abstract

The viability of production of good quality and acceptable bread with substitution of wheat flour with Dolichos lab lab (Lab lab purpureus) was investigated. The bread was analyzed for protein, moisture, general bread quality and sensory properties. The protein content of bread was elevated by up to about 20% and the moisture content reduced by about 10% without significant changes in bread taste, odor, volume and general bread quality. Substitution levels of up to 10% produced bread with quality characteristics not significantly different from the control. Sensory evaluation showed no significant differences between the control bread and the Dolichos supplemented breads up to 15% in the sensory attributes of aroma, crumb appearance, texture, crust colour, loaf shape, taste and general acceptability (p < 0.05). The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of Dolichos lab lab bean flour increased. Above 15% substitution levels, the acceptability declined because of the compact texture of the crumb and the strong beany flavor of the product. Results indicate that acceptable breads can be produced by substitution of up to 15% wheat flour with dolichos bean flour