Published Date the Production, Quality and Acceptability Characteristics of Steamed Bread Enhanced with Cowpea Powder in Comparison to the Classical Bread

This study was aimed to produce, access the quality and acceptability characteristics of steamed bread enhanced with cowpea powder and compared with the classical bread. Dough properties of wheat flour were determined using gluten and falling number parameters. The results of wet gluten and dry gluten were 32% and 22% respectively, while, the falling number of wheat flour was 441. The steamed bread was made supplemented with 0, 4, 6 and 8% cowpea flour to enhance the dough and nutritional characteristics and instead of that wheat flour which already used for steamed bread making. The proximate analysis of steamed bread was determined with the addition of cowpea 4%, 6% and 8%. The results of this study indicated that steamed bread was higher in protein (7.63-14.79%), fat (11.82-14.97%), ash content (1.50-1.98%), while was lower in carbohydrates content (38.92-41.45%) compared with the classical bread (69.38, 5.90, 1.67, 10.06 and 12.90%) for carbohydrates, fat, ash, protein and moisture contents, respectively. On the other hand, determination of minerals contents in the processed bread was reported. Sodium content was 38.0, 45.0, 47.0, and 48.0 mg/100g, while the potassium content was 33.0, 41.0, 42.0 and 43.0 mg/100g, for steamed bread processed with 0, 4, 6 and 8% cowpea, respectively, in comparison with the classical bread (30.51 and 28.90 mg/100g) for sodium and potassium, respectively. The sensory evaluation results, the panellists did not prefer steamed bread with 8% cowpea due to the brown colour, while the steam bread supplemented with 4 and 6% cowpea showed excellent attributes in comparison with other types of bread. Based on the results, it is recommended using extinsograph and farinograph to determine the rheological properties of fermented dough to investigate the optimum conditions of dough for making steamed bread.