Valorization of Brown Rice and African Yam Bean Flours in Reduced-Gluten Muffin Production: A Multi-Analytical Assessment of Nutritional‚ Functional and Sensory Quality

Abstract

This study evaluated the valorization of brown rice and African yam bean flours in the production of reduced gluten muffins through functional‚ nutritional‚ physical, and sensory evaluation․ Five blends consisting  a 100% wheat control and four composite flour blends (30%‚ 40%‚ 50% and 60% brown rice and African yam bean flours) were used in a completely randomized design․ Functional properties‚ gluten content‚ proximate analysis‚ mineral composition and physical properties were determined in triplicate according to standard methods․ Sensory acceptability was evaluated by 100 consumers through a nine-point hedonic scale․ Data were analyzed using analysis of variance and Tukey's test (p < 0․05)․ Water retention‚ protein‚ fiber and ash contents were increased from 1․35 to 1․66 g/g‚ 8․52% to 11․62%‚ 1․12% to 2․62% and 1․34 to 2․18%‚ respectively․ The contents of calcium‚ iron and potassium were increased from 82․40 to 115․30 mg/100 g‚ 2․10 to 3․63 mg/100 g and 168․40 to 264․75 mg/100 g‚ respectively․ In terms of gluten levels‚ the gluten concentration was reduced from 35620 mg/kg to 14280 mg/kg (59․9% reduction)‚ whereas specific volume declined from 2․57 cm³/g to 1․97 cm³/g․ However‚ the BRAYB1 (7․98) scored likewise on overall acceptability to the wheat control (8․18)․  The study concludes that Brown rice and African yam bean flour can be used to develop nutritionally improved‚ wheat-reduced muffins‚ and BRAYB1‚ made with 70% wheat‚ 20% brown rice and 10% African yam bean flour‚ is recommended for any further product development based on these criteria․ Higher levels of substitute mean improved structural properties․