- -- - - - -- Effects of Aframomum daniolli (powdor and oxtracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread Gabriel 0. Adegoke*, Olufunke 0.A woyele, Rahmon B. Lawal and Abiodun 0. Olapade Department o f Food Technology, University of Ibadan, lbndnn 2340 1 , Nigeria I?-ll111II: g i l . 1 l ~ I ~ 1 ~ ~ l h (Cld~UyU lIl11 1 ~ l ~ E-mail: go.ade$oke@ail.ul.edu .n *Corresponding author Olukayode A. Ashaye IAR&T Obafemi Awolowo University, hllllll l*lillllilllilll, lllllilllll 1 l*ltll, l ~ l l ~ ~ l l l l Abstract: The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritionnl, physico-clicmical nnd R l l 4 l l l l l l l l l \ I l l l l I 1 1 1 1 l l l l l l \ I u l l l l l l l l l , I / l l l l / J I I I U I ?, 4 und 6W, und cllrunolic extruct (0.1 und 0.2%) werc udded, rcspcctively, to flour. Using alvwgraph and cobistograph, ,the physical properties of the doudt-wnlcr abnorptio~c~n pacity, Ic~iucity.c xlc~t~ihi~inlIyre. 11~1It tr 11011r1 111t1 pvuk llaw were ovnluuled. AY 1110 C ~ R C ~ I I ~ ~ o~ f~ AI .U dIuI ~ ~ielilli Ilte JougI~ increased from 0 to 4% alveograph tenacity increased from 96 to 193 mm H20,e xtensibility decreased fiom 92 to 27 mm, gluten decreased from 12.21 to 10.56 inm, floilr ~trcngth'dccrcn~cfdro tii 365 to 255 wliile conninlogrnpl~w ~ilcr absorl~tioc~ail )ucily illcreuscil li.o~l5t 6.8 lo 5X.06Yii.A 24-~l~crnbperi~ rlclI llnilrit~ with spiced bread found that bread with A. daniell flavour and having no quality impairment can be made with 2% A. uhnielli powder and 0.1-0.2% ethanolic extract. The lower the level of A. danielli powder addition, the more ncscl>lnblc lllc Innl' lo lllc tnwle ~~a~tclliniui lsl llc yoltlc~1~1 row11u i1l1111Ir II'l llc crust, texture and uniform crumb grain of spiced bread were similar to those of the control bread sample. Keywords: A. drmielli; alveograph; bread; consistograph; sensory evaluation; texture: wlict~lf lo~lr. Reference to this paper should b& made as follows: Adegoke, G.O., Awoyele, O.O.,' Lawal, R.B., Olapade, A.O. and Ashaye, O.A. (2008) 'Effects of Afamomum danielli (powder and extracts) on the nutritional, physico-chemical and sensory propdies of wheat flour bread', Int. J . Food t%,/G(la8N ~IIP//II#,l~lhI // *11/1/1/1/~V ~I/I~/~I ,I I1 , Nil. 7, II,,. 1 14 1 1 IIlI. * Riographicul mutes: Gabriel 0.A deioke is a Professor of Food Microbiology and Food Safety at the Department of Food Technology, University of Ibadan, Ibndan, Nigeria. Ile teaches food microbiology, quality control, plunt sanitation, meat technology and-fermentation technology to undergraduate and Copyright O 2008 lndencience Enterprises Ltd UNIVERSITY OF IBADAN LIBRARY 18 2 G.0 .A degoke el al. postgraduate students. His research works centre on fwd. safety with particular emphasis on HACCP system, traditional foods, natural additives, biological and chemical hazards in foods. He is also with Codex Alimentarius Commission's i?xl'rtt Atlviso~yn otiy JECPA on riuk nn~rnn~~o~l'cc~,li~l r~~~~ iI tI .IrI~R lI I I ~ Ii l~l P ~ fbod. lie hus pupars ui severul i~iternuttonujlo urnuls w~thl ugl~t ~~rpacLtu clo~u; he is on the Editorial boards of some national and international journals. He has got two patents and a Trade Mark-DANIELLIN TM. Olufunkc 0. Awoyelc is a Lecturer tn tlie L)epu~lmetiol t Food 'l'acllnoloyy, University of Ibadan, Ibadan. She obtained her BSc and MSc degrees from the University of Ibadan, Nigeria She presently teaches food engineering, food processing and introduction to food technology to undergraduate students at the Dcpurtlncnl of Footl Tccl~nology.I Jnivcrsity of Ibatlan, Ibntl~tn.N igcric~.T lic I U ~ L V I I G ~~II I W I U U ~ I I I I11~11 l iu&f~~i~~~e11t11ittl iI lI~I I~I &I ~ L ~ I I I I ~L III II ~ tIi~llu~ I I I IH g111 some educative papers in reputable journals. She is a me~nbero f the Nigerian Institute of Food Science and Technology. Rahman B. Lawal had his BSc degree in Food Technology from the University nf I ~ > I I ~ ~ I IlIlIi1, 1111111~Nignwl ~indI ic i~ ti I I I C I I I ~ ~1V1~1 'll1rI nnli111lr0 1' 1700tI Sc.it.lirr srld 'l'ach~luluyyd Ntgc~la . Olukayode A Ashaye is a Senior Research Fellow at the Institute of Agricultural Research and Training, Obafemi Awolowo University. He had his PhD from Ihc lJnivcl?tily or I ~ I I ~ I I I I ,~ I I~ INI IiI~,c ritI~I I I ~l ~istl rctts 111' sl>cci~~list~I Il~itC~ ~i food plpcessing and food preservation. He has several educative papers in somc leading journals. Abiodun A. Olapade is a Lecturer in the Department of Food Technology, University of Ibadnn, Tbadan, Nigerin where he tcnchcs hndnmcntills of food I)~t~vusalll~i~yo,t lI I I I I V ~ I ~ I ~ V Iu)1+1 t1 I v L ~ I ~ I I I L ~w~ I~I l l l~I~luy ,1 111tl 1 1 1 ~Il Nv 111111 hl!l~ degrees kom the University of Ibadan and has professional papers in lending journals. He is a member of the Nigerian Institute of Food Science and Technology. 1 Introduction Bread is one of the very common baked foods found all over the world. While a variety of bread can be found in developed countries, the bread produced is nlainly white pan bread (Rao et al., 1991). Thus in most wheat-growing countries, the bakery industry is an intportant fi~ctori n thc ccononty, nnd the tcchtiiques of procluction t111tl t rc~~l~nconf t bokcry p~otluccsL ' U I ~ I I I ~ L I O1 0 WIIIIOYS I ~ G W~ I I L I I I ~ CLS I I I ~C IDVGIUII I~IGIW~(1+l c111 1 ~b ~cl~libcd that problen~sa ssociated with synthetic,chernicals in foods have becn reported (Miller, 1989), attention can be focussed on the hse of vegetables and spicesin bread forinulation with less use of synthetic adjuncts. ~ d ~ j t o xfiocod protectants such as potent antioxidant rincl tlntinticrohinl ripcnls front licrh~n ntl R ~ ~ ~ CliCnAvr hcrn itlcnlifictl (Cli~~llcrjr1r.9 90: Adegoke U I O~dc solu, 1996; Adegoke u~ldC iopululuislinu, 1998). 'l'lic spice ,-ljizuriorri~~irr danielli from where A. danielli powder was produced (Adegoke, 2005, 2006) belongs to the family Zingibereacea; it is oval in shape, olive brown in colour with shining appearance and has a sharp pungent taste. The antimicrobial (Adegoke and Skurn, 1994), ulllioxldu~ll( Adegokc ulid Uopulukrlshnu, 1998), nnllbrow~iing( Adegokc, 1;asoriyo iu~d Skura, 2000) and preservative (Adegoke et al., 2002) characterististics of the spice have UNIVERSITY OF IBADAN LIBRARY been documented. Furthcr~i~orcA,. duttielli which is non-toxio (Adcgokc cl ill., 2002) reduced the levels of ochratoxin A in spiked cocoa products (Aroyeun and Adegoke, 2007) and of enzymes associated with hepatoxicity (Adcgoke et al., 2002) and it has bccn nddcd to foods to control mncidity (Fnsoyiro etnl., 2001). The pliy~ncliemicnl L : ~ I I \ ~ I ~ V I I U(1I1I ~.4~, 1/~itt1~I/I1~ I1V U 111bt1 IIOUII ~ q ~ t ~ i l (ul tl il ~ n t ~ y tl1~11til~ ~ \ L I G ~:~0(1I/I)3~ Iul l,l b work was therefore, carried out to ascertain the nutritional, chemical and other characteristics of bread to which have been added dflerent concentrations of A. danielli po\&dera nd ethanoic extracts. 2 Materials and methods 2.1 Materials Cone~~creluwl,l i~icdw 11eut llour (Iilour r~lrllso l Ntgcrru I'lc.), dry yuitsl, suyur (Uul~yolu Sugar Nigeria Plc.) and,salt (Dango&< Nigeria Plc.) were procurcd from a local ~narkctin Ibudun, Nigcrig. 2.2.1 Preparation ofA. daniellipowder Afratnotnrrrn clnnielli powder was prepared ns described elsewhere (Adcgokc, 2005, JO~WIA).l 1u1 ~ I I U ~ I ~~II IU~1 1It t~\ +~~ t~lW~I1 I*I~ I ,I I I I $ + ~ UIL~I ~ t t 1 t 1 1i1 11bI I I I U I I ~ I L I I J I + L I ~ U1I1I1 I I I I I ~ ~ I I U I I L I bag nlld scalcd to prevctit inoisture absorption. Sui~plcsw crc druwn l'rom t11c buy for subsequent analysis (Adegoke, Fasonyo and Skura, 2000). 'lilio otlntl~lolco xlluul ot A. ~lrrrrl~wlit~s olln~~labdy s o u k ~ ~A~, cyi t~trr~p.lulw~ dur I I I /Uih ethunol for 24 hours, followcd by curcful t n i ~ i u~l~dgc v uporution of ~lhu~ilool o blui11I lw extract for use. Table 1 shows the baking ingredients used in the formulation for the various bread samples. For each dough, the ratios of A. danielli powder to flour used were 10:500 g (2%); 20:500 g (4%) nnd 30:500 g (6%) wllile for the cthanoic cxtrnct 0.5:500 g (0.1%) 1111tl I .lJ;>lJO y (O.?Yv) wu~ul lautl, iunl,ur;tlvuly. ..I. ~l~rtrrctlplro rvdu~4 11111 U~~ILI~IAII ILII~C .LI D. were excluded fro111l hc pmparution of tllc oo~~trsouln lple. Bread preparation was then carried out as described by Godye, Doling and Kingswood (1981) and were coded as follows: A: control (no A. clanid1 powder); B: 2% A. clanklli powder; C: 4% A. dunielli powder; D: 6% A. danielli powdcr; E: etl~anoic c * \ l l . ~ ~ c *I Il I ' , ~ ~/trrrl~@(11 /7/l" i ) ; I r a r b l l l c l ~ ~ c ~Ii -r \*I I I I ~ * ~t1 I'.r1 ~ /~rnI (~i l~ I/@l l' ;,) 2.2.4 Chemical analysis of bread samples \ ' , MO~H~cIoI~PiClci itso r brci~clX IIIIIITICH W C I ~ ,( ICICI.III/bIIy~ c(l~ry iny to C ~ I I N ~ I IwI Ic~ig lil 111 l l l t l " t ' 111 t111 I I I I I I I U I I ~I I V U I I 1i11 J4 IIIIIIIII ( A t IAt', ltJlbl~' 1.' 1 1 ~1 1411 L - I ~ I I I U I I1I1 1 ~ ~ I I I I I I I W Iiv 814 dctcrnli~lcdb y igniting ouch san~plei n a flrnuce at 550 O C until u light grcy us11 was UNIVERSITY OF IBADAN LIBRARY 184 G.O. Adegoke et al. produced (AOAC, 1984). Dry matter was determined 'according to AOAC method (AOAC, 1984) crrlrle fihre wna detertninrcl nr~.ortl i~1~11p A O A C IIICIIIIIII( A(>A('., IO H4 u111lu ~ w ~ yvy~ ~lk~WSIo s ~luluc'111i1I1I~F1Fl LII~loII AIIO~A c' 111oll1oi(1A OAC. I4JI4). Crude protein was determined by the Kjedahl meth~d(A OAC, 1984). Table 1 Baking ingredients ,~~I!I~~(~x/)~ ,v /li$&l~ 1~14Jtl/~~ 4 ( I b C u 1?' 11' Wheat flour 500 500 500 500 500 500 Yenst 2.5 2.5 2.5 2.5 2.5 2.5 SII~III 3 ,so 30 j o 30 30 Salt 10 10 10 10 10 10 A. danieNi powder - A 0 20 30 - - Ethanoic extract o f - - - - 0.5 I. 0 A. tkaticlll 5.2.5 Dough evaluation - Water absorption capacity, tenacity, extensibility, elasticity, strength o f flour and peak IIIII~\ +~ t IeIV IOIIIIII ~BII*I IIIUI II\WII~I~11I1I11I1I I- IIIIU~U~II~III~I~I ((\( '* ltJll~l) 2.2.6 Sensory analysis A 24-mcnikr pt~ncwl ho ttw wylllnr rollqllltlrlr I IR~II /(*IIVII~*IIIII W II~ II~P1iI1I1 ~V~II~IIIY r~~lulyaont i l ld b~dud. Uvalwllo~lw us corrducted in tl climule-conL101 sensory evaluation laboratory equipped with individual partitioned booths illuminated with 40-watt incadescent bulbs which provided 473 lux o f light at the bread surface. Panellists were comfo~tnblya cnlccl i t1 bootlis nncl acrvccl will1 HC~NI~II~C IOIIVCHI ~ir~l t l .Tl1l1rr c11tl ~ l l l l l ( 1\VV~I I~* ~t ' l l l ~ \~\'1l(~/1 \ lI(~l'llfll t' 11111~1~1k~11911 11 \\ ' l l(t~l! \'I19 ~ 1 1 1 1 ~ 1~11 1~111 ~ 1 1 1 1 1 1~11~ ~ ~ ~ ~ 4 olct~~is1c1 ,cir pululos bclwcen surllples ulid covered expectoration cups it' lliey did not wish to swallow the samples.The bread samples were evaluated for crust colour, surface appearance, texture, eating quality, flavour, cmmbiness and overall acccptability using the multiple preference test (LRrmond, 1977) on n 9-point hcclonic H~IIwIl~lcr.c o~tc I I I ~ l l l l hI I I I I I I I I I I 1 1 1 1 II 1 1 1 1 WBI* u~lnlyscisl lutislicully usilly ~~nalysoisf v ariancu. 2,2,7S /tr/i,vritrrl trttt~~t:vis Dutu obtained were tested for dityerences using Analysis o f Variance and means were separated by Duncan's multiple range tests using SPSS 10.0 package. UNIVERSITY OF IBADAN LIBRARY Efects ofA. danielli on wheat flour bread 3 Results and discussion Aframomum.danielli powder used in this study had a moisture content of 10.8, 7.96% protein, 12.2% fat, 3.65 crude fibre and 60.99% carbohydrate (calculated by difference) while the wheat flour had 12.9% moisture content, 1 1.86% protein, 1.2% fi~t,I . 16% ash cronIc\lll, I,2n411U I O L I U ll111u & I I I L ~7 1.~1l~1u1b1~ ~ l ~ t ~ l ~ (yU tI IlI C~I L&I I I~I I Ul ~oI Ily L I I ~ ~ ' ~ I U' II' I IuV U ) . chemical compositions of bread fortified with A. danielli are shown in Table 2. Table 2 Chemical composition of bread fortified with Aframomr~md anielli hrrichr M~~I~vtrrrAec id (9uN.v 'I'ofid curti rri Irrsultrbk C',.rttle Santp1l.r Ash (%) 5. I) Fat (%) solid (%)-&(YJ jlbre (?A) pH kcal g-' A ' 1.92b 9.10d 1.82d 60.13d 39.83~ 0.2~ 0.46d 5.52e 2.25~ Key to Legend: A, control (no A. danielli powder); B, 2% A. danielli powder; C, 4% A. danielli powder; D, 6% A, danielli powder; E, 0.2% ethanoic extract of A. dunielli; F: 0.1% ethanoic extract ofA. danielli. 3.2 Dough characteristics Increasing the concentrations of A. danielli powder from 0 to 6% and ethanoic extract from 0 to 0.2%, the water absorption capacity of dough increased by 2.7 and 0.8% while dot~ghe xtensibility deerenscd by 74 ind 3.0 mni, respectively. The incrense in water ubsolplioa loutld w11l1w l~rrulI lours blcrlcls w~tlrA . ck~~rlelolnt1 1 bo 11t111bi1loIUd I I I U I O L I S U ~ hydration capacity of the powder and ethanoic extracts of the spice as found with sesame seed protein (El-Adawy, 1995). Dough extensibility decreased with increased supplements of A. danielli in 'wheat flour. As the level of the addition of A. danielli CXII'RC'IU it1 l l ~ rtl nrtpl~~ IICI.CIIN1IiCc1(./c, w nu rc(111cIin1i1ll llic ~t~.cagtolir tllc tloltyh. This reduction in the dougll strength can be attributed to decrease in wheul gluten collbrll us a result of wheat flour supplementation with A. danielli powder and extracts, moreso as gliadin is known to provide elasticity of gluten while glutenin provides the strength of the flour (Levine and Slade, 1990). Furthermore, thy reduction in dough strength may also be tluo lo cornpolillon ~ C I W C C I I1 Iid I)CU(O/IIY ~ ~ t ~ l I~I I I, ~W ~IIOLkII 1~1~1~111l~i. i r ~WII~~CI~' . TIIIS/ ~ interchange reactions of A. danieNi constitua$s with disulphide bonds of wheat flour proteins may have led to the reduction in the gtrength of dough as thiol compounds in garlic which caused reduction in consistency and strength of dough has been reported (Bloskn~a,1 971). Dough tenacity, a function of configuration ratio, increased with an / I I I ~ P C I I N C (N~I IIIIIICIIICIIIN 17f .1. r l ~ t t ~ i ~IIlOl\VlI ICI' 111111 ~ ~ I I I I I ~ I IP~XC ~ ~ I I V i~l lR W IIL.III I ~ I I I I I . r 01. exulrlplc, il l blor~dsw rll~A , clti~~ralpl io wdur (O--o12") tor~ucrly1 11u1cnsu1sll g~~r l~uub~y~ t l y 117 mm H20w hile in blends with ethanoic extracts (0.1-0.2%) tenacity increased by UNIVERSITY OF IBADAN LIBRARY 1 86 G.0 .A clegoke et al, 3 rnm HzO.W ater absorption capacity of flour dough samples treubd with A. du~riellr powder ranged between 57.1 and 59.5% (Table3). According to Okaka (2005) water ~11~0Ipli'lollfl' I l o l l r~v8 1ry ulal II~I~I1I1I1I11Ig~c Ibr gotul I~ rua t l~nakflio~u~r gis 5s. 6 1 % (flour basis). Table 3 Dough characteristics o fb read samples - - -- - ll+tll*.l % nwlsture Tenueity tWe1~1ibili@B Ia#iciry Strc~lg~hC utflguru~iu~tr Iruurp~iutc SumpIes conlent Gluten (mmHP) (m) of#our ratio 0 A Ih IJ .11~ Untl U?e fin ~ I I If13n I, iblr 3f1.Hcl Key to Legmd A, control (no A. daniellf powder); B, 2% A. daniellf powder, C, 4 % A. ctanlelll powder; 0.6% A, clnnlelll powder; E, 0.2% ethanoic extract of A, danielli; F: 0. I1)ru thn~olu ~l111uI1I. ~i.~ l t~ r r f~ l l f , 3.3 Baking properties Comparable bread characteristics such as specific volume, crust shape, golden brown colour, soft texture, fine and uniform crumb grains w&e found with both control and A. dttrri~lltlr cnlcd hrcnd ~nmplesT. he specific loaf volrime of A, danielli treated samples dzcrcuwd fro111 3.38 lo 2.9 I 1111 & I, 'l ' l~uU CUCIIY II~IUIIUIIU IIIULI,~I irtltIU ~IIIIII~UU y ~ u t l ~ ~ ~ t l l y became flat and crumb grains wcre coarse and 'non-utliform with lhc use of A. Junlelli powder &om 0 to 6.0%, the crust shape became different h m control at 6.0% ,.I. t / t r t tk / / l l s ~ w t l r ~ Table 4 Sensory evaluation of bread samples treated wit11 A. dufrielli pwdcr uid ull~uiioa extracts . . .- h111Jib.d SatyIes Cnur wlour apjwamme Texture Euri~rgq uuliry Fluvurrr Crrr~rbrrrrss A 1.50~ 7.5a 6.5tkrb 7.00P 6.928 6,758 . \ F --- .-- 6.jSb 6.75b' 6.20ab 6.580 6.50a 5.83b Illyl~evr uluw leJluuto yrwtcr ~~ru lu~o~~coI ' .4 Means in the same column followed by the &e letters are not significantly hifferent (p >0 .05). L Key to Legend: A, control (no i4. danielli powder); B, 2% A. danielli powder, C, 4% A , thmlelll powder: D. 6% A. chmlcIII powder; E. 0.2% ethanoic extract of A. danielli; F, 0. 1% clhurtold cxlmcl 01' A. ckrtrlelll. UNIVERSITY OF IBADAN LIBRARY wi!cts ofA. dutrielli orr ,vlreut Jlour bread 3.4 Sen.vnyv properties The sensory attributes of bread samples treated with A. danielli powder and extracts are shown in Table 4. There were significant differences in the sensory attributes as the bread samples increased as the concentration of the powder and extract increases, this is clearly I~*lluu~odn u111 (110 ovuluuilorr ul' i l ~ do uilrrg yuullty. I'roar ilrlv vi~ldy, ~ I C Uw~ I ~II acceptable A. danielli flavour and aroma with desirable crust or crumb characteristics can be pepared using 2% A. daniellipowder and ethanoic extract at 0.2%. References Atlcg~~kk(*l., 0, 1111tl (IIIOII~II~A I(~I H(IOV~HI) I'I~II!,~ IIIII*1I11I1~11 IIII *II~II~I-II~III~IIII III~II~III1I1I1I1I1I1~1 tlla spice A/rzrrrror~rrrr~rr luirwllr', Juirmcrl u/ Arrrerrcuir 011 C/rarrrru/s Sucrcry, Vol. 75, pp.1047-1052. Adcgokc, G.0, i~niOl ilsnola. N.A. 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(2OUd) 'I1rutoothr ~I'III(UXeu~ N I;~L?)OUwII)~ YU~~LI I IY ( U & ~ I ~ I I(I:'U ) using A-mum danielli', Empean Food Repearch and Technology, Vol. 214, pp.408-4 I1 . AOAC (1984) Q@clol Methodr of Analysis, (12th ed.). Washington, DC: Associntion o f Official A~~nlytlcfql~l cl~iisls. Aroyeun, S.O. and Adegoke, 0.0.( 2007) 'Reduction of ochrutoxin u (O'I'A) in spiked cocoa powder and beverage using aqueous extracts and essential oils o f Afiamomum danielli', Afilcan Journal of Biotechnology, Vol. 6, pp.612415. Itlt)lkllul, A,), ( I v f l ) lil~hvtl~~l(Il%: wth*l[~~*t rh/S lrrr~~t~e#wI/' Al~rttur., 111 It. I l~~l lwl l l1h11 111 H.K. Decker (lids) (p.39 I).Lo ndon, UK: London University I'rew. Bloskma, A.J. (1978) 'Rheology and chemistry o f dough', in Y. Pomernaz (Ed.), Wheat Chemistry. l)4inncwotn: Atuiocintion ofC crcnl Clicrnintn. &. ClwlLerjee, D. (1990) 'Inhibition o f hnyol growth and inkction of ll~uizcb: y spice oils', Letters in Applied Mictwbiology, Vol. 1I ,p p. 147-15 1. 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Lcvillc, I I. t ~ l ~Sr lu dc, L. (1990) Uutrglr Nlrcology trtrtl Utrkctl I'rutlrrc/ l h ~ r r t r I,I I 11. Iiurlcli utld J.M.F anubion (Eds). New York, NY: Van Nostrand Reinhold. Miller, S. (1989) Nvw Technologies on