| Autor: |
Patrick Ngirabakunzi Irakiza, Géant Basimine Chuma, Tresor Zongwe Lyoba, Marcelin Aganze Mweze, Jean Mubalama Mondo, Parent Kulimushi Zihalirwa, Sylvain Mapatano, Alphonse Zihalirwa Balezi, Gustave Nachigera Mushagalusa |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Agriculture & Food Security, Vol 10, Iss 1, Pp 1-11 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2048-7010 |
| DOI: |
10.1186/s40066-021-00301-0 |
| Popis: |
Abstract Background The import of wheat flour is the major driver for the high prices and low use of bakery products in non-producing tropical countries such as the Democratic Republic of Congo (DRC). These products’ high prices worsen the risk of malnutrition and food insecurity among rural and resource-poor populations. This study aimed at substituting the imported wheat flour with less expensive local cassava flour fortified with oyster mushroom flour in order to mitigate the nutritional crisis in the region. Methodology Series of experiments were conducted by substituting wheat flour with cassava flour at proportions of 10–25% to find the optimal combination. In addition, oyster mushroom flour (2.5–10%) was added to the composite flour to compensate for nutrient deficiencies of cereals and tuber crops. The overall aim was to identify the optimal wheat–cassava–mushroom combination, improving the nutritional value of breads while keeping their physico-chemical and organoleptic properties. Results Results showed that 0–10% mushroom flour increased bread protein from 19.63 to 22.66%. Besides, 7.5% mushroom flour allowed rising the bread calories from 311.8 to 354.5 kcal, and the dry matter from 77.33 to 87.86%. The wheat substitution for cassava fortified with mushroom flour negatively affected the bread volume, color and taste (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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