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 α-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 addition 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.