Optimization of production of bread enriched with leafy vegetable powder

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IDL-55661.pdf (846.08 KB)

Date

2016

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

OMICS International

Abstract

Response Surface Methodology was used in this study to determine optimal conditions for the production of high quality bread enriched with vegetable powder. Fresh and matured fluted pumpkin leaves (Telfaria occidentalis) were obtained from Teaching and Research farms of Obafemi Awolowo University, Nigeria. Results showed evidence of the enrichment of vegetable powder in bread making, and in addition to the perceived nutritional benefit, the physical characteristics of the loaf of bread are preserved.

Description

This work was carried out with the aid of a grant from Canada’s International Development Research Centre (IDRC), and with financial support from the Government of Canada, provided through Global Affairs Canada (GAC)

Keywords

VEGETABLE POWDER, PROOFING TIME, MIXING TIME, BOX-BEHNKEN DESIGN

Citation

Famuwagun, A.A., Taiwo, K.A., Gbadamosi, S.O., & Oyedele, D.J. (2016). Optimization of Production of Bread Enriched With Leafy Vegetable Powder. Journal of Food Processing & Technology, 7(7), 1000605. doi:10.4172/2157-7110.1000605

URI

http://hdl.handle.net/10625/55661

DOI

Collections

IDRC Research Results / Résultats de recherches du CRDI
2010-2019 / Années 2010-2019
Research Results (AFS) / Résultats de recherche (ASA)
Research Results (CIFSRF) / Résultats de recherches (FCRSAI)