World Journal of Dairy & Food Sciences 4 (2): 94-99, 2009

ISSN 1817-308X
© IDOSI Publications, 2009

Using of Taro Flour as Partial Substitute of Wheat Flour in Bread Making

1
M.S. Ammar, 1A.E. Hegazy and 2S.H. Bedeir

Food Science and Technology Department,

1

Faculty of Agriculture, AL-Azhar University, Cairo, Egypt

2
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Abstract: This study investigated the effects of using taro flour as partial substitution of wheat flour in balady
bread (Egyptian bread) making with substitution levels of 5,10,15 and 20% on the farinograph, extensograph
properties of the produced doughs, organoleptic properties and chemical composition of the produced bread.
The Farinograph results showed that the increase of substitution level increase the water absorption and dough
weakening but decrease the mixing time and dough stability, while the results of extensograph showed that
dough energy, the resistance to extension and the proportional number decreased with the increasing the taro
flour level in the flour blends, while the dough extensibility increased. While the organoleptic evaluation
showed that the substitution of wheat flour with taro flour up to 10 % produce bread similar to the control
(wheat bread) in all the organoleptic properties. Also, the increase of the taro flour level resulted in decreasing
in the crude protein and ether extract while, ash, total carbohydrates and fiber contents increased. It could be
concluded that the substitution of wheat flour with taro flour in bread making with substitution level up to
10 % produce bread with rheological and organoleptic properties similar to the wheat flour bread.

Key words: Taro flour Balady bread Rheological properties Chemical composition

INTRODUCTION than cereals and low protein content. Taro has been
reported to have 70–80 % starch with small size granules
In recent years, the demand to use novel sources as [3], which result in high digestibility, so it is used in
substitute for the wheat flour was increased to provide preparation of infant foods in Hawaii and other Pacific
the consumers requirements, therefore some roots, islands [4]. These aroid flours could be advantageous
including cassava (Manihot esculenta Crantz) and sweet in the preparation of myriad products by the food
potato (Ipomoea batatas), some tubers including potato development industry, since it could be used in
(Solanum tuberosum) and yam (Dioscorea spp.) and some dehydration soup formation, baked goods, formulation
edible aroids, including taro (Colocasia esculenta) and of baby food, snacks, breakfast products and so on.
cocoyam (Xanthosoma sagittifolium) were used as Finally, aroid flours could also become a useful
important calorie sources and wheat flour substitutes [1]. source of starch not only for food items but also for
Taro (Colocasia esculenta) is one of the most widely other industries such as drug, textile, paper, oil
cultivated edible aroids in the tropical and subtropical production and bread making [5, 6]. According to Essien
countries. The total taro production in the world is about [7], the possibility of using starchy staples for bread
9.22 million tons from an area of 1.57 million hectares [2] making depends on the physical and chemical properties
covering South East Asia, Pacific Islands, Hawaii, of the product. On the light of this, cocoyam, cassava,
Philippines, Africa, Egypt, West Indies and certain areas taro and other tubers crops have been found to be an
of South America[2]. The research and development of alternative sources of major raw materials for bread
tuber and root crops have been neglected even though making [8]. In this study, taro flour was used as partial
these staple crops are clearly important in the tropics as substitute of 5, 10, 15 and 20 % in bread making and its
part of the food industry and as animal feed [1,2]. This effects on the rheological properties, organoleptic and
neglect is partially attributed to the assumption that these chemical characteristics of composite bread were
tuber/root crops are inferior because of their lower price investigated.

Corresponding Author: M.S. Ammar, Food Science and Technology Department, Faculty of Agriculture, AL-Azhar University,
Cairo, Egypt
94
 World J. Dairy & Food Sci., 4 (2): 94-99, 2009

MATERIALS AND METHODS Bread Organoleptic Properties: The organoleptic

properties of the baked control sample and testes bread
Materials: Commercial wheat flour of 82% extraction samples were carried out according to the method of
rate, taro (Colocasia esculenta), compressed yeast (a A.A.C.C. [9]. The organoleptic evaluation was made by
Local Strain of Saccharomyces cerevisia) and commercial ten trained subjects and the average score for each
sodium chloride (Salt) were obtained from the local market. characteristic was calculated and statistically analyzed
using L.S.D and multiple range tests according to Kramer
Methods and Twigg [10] using the Following score values for each
Preparation of Flour from Taro (Colocasia esculenta): characteristic: Appearance (20), Separation of layers (20),
Flour of taro (Colocasia esculenta) was obtained using Roundness (15), Crumb (15), Crust (10), Taste (10), Odor
the conventional dehydration techniques as described (10) and Overall acceptability (100).
by Nip [6]. Taro was cleaned and rinsed with a large
amount of tap water, peeled and manually sliced into Gross Chemical Analyses: Bread samples under
approximately 2 to 3 cm thick round or cube pieces, which investigation were analyzed for moisture, Ash, fiber, ether
were dried at 45°C for 24h in an air dehydrator to ensure extract and crude protein contents according to the
a constant weight. On layer of slice was placed on a tray method of A.O.A.C. [11]. Whereas total carbohydrates
in the dehydrator chamber and a constant flow of hot air were calculated by subtraction.
was applied. Dried slices were fine milled into flours (with
granules size pass through 60- mesh screen). RESULTS

Flour Blends Formulation: Beside the control Dough Rheological Properties

(100% wheat flour), the composite flours were prepared by Farinograph Properties: Table 1 and Fig. 1 indicate the
substituting wheat flour with 5, 10, 15 and 20% taro flour farinograph parameters of the control and wheat taro flour
which named WT1, WT2, WT3 and WT4, respectively by blends (WT). The Table shows that the water absorption
mixing in a blender (Braun, Germany), then packaged in increased as the wheat flour substitution level increased,
polyethylene bags and stored in a desiccator until It increased from 56 for control to 57.5, 58.5, 59.and 59.5%
required for further analysis and processing into balady for WT1, WT2, WT3 and WT4, respectively. Regarding
bread loaves (Egyptian bread consist of two layers). to mixing time, the blend which containing 20 % taro flour
(WT4) exhibited the longer mixing time (3.5 min.), while the
Dough Rheology mixing time of control and the blend containing 10 % taro
Rheological Properties of Blended Flour Mixtures: flour (WT2) was 2.5 min. but the other two treatments
Dough samples for the rheological experiments were (WT1 and WT3) exhibited the shorter mixing time (2 min.).
prepared as those used in bread making, but without Also, the control and WT2 blend showed the same dough
added yeast. Farinograph and extensograph properties stability (4 min.), while the other tested blends had lower
were assessed according to the method described by dough stability (3.5 min). On the other hand, the dough
A.A.C.C [9]. weakening increased proportionally from 100 B.U for
control to 110 B.U for WT1 but decreased to 80 B.U for
Preparation of Bread: The bread was prepared by WT2, while dough weakening of WT3 and WT4 was
mixing1000 gram of flour / flour blends with dried similar to the of control.
compressed yeast and water at 40°C, then the produced
dough was left at room temperature for 30 min. to Extensograph Properties: Table 2 and Fig. 2 indicate
complete fermentation, then the dough was cut into the extensograph parameters of the control and
loaves, which were baked at 400°C for 2 min, in a baker wheat taro flour blends (WT), which show that dough
house at the Agriculture Research Center, Giza, Egypt. energy, the resistance to extension and the proportional
The baked loaves of each treatments divided into two number decreased with the increasing of the taro flour
parts one for the sensory evaluation and the other was ration in the flour blends, while the dough extensibility
dried in an oven at 70°C for 24 hr., finely ground to a increased in the first three blends (WT1, WT2 and WT3)
powder and frozen stored in plastic bags at - 18°C until but decreased in the fourth blend as compared to the
analyzed. control.

95
 World J. Dairy & Food Sci., 4 (2): 94-99, 2009

Table 1: Farinograph parameters of the control and wheat taro flour blends
Flour blends (%) Water Absorption (%) Mixing Time (min) Dough Stability (min) Dough Weakening (B.u)
Control 56 2.5 4.0 100
WT1 57.5 2.0 3.5 110
WT2 58.5 2.5 4.0 80
WT3 59 2.0 3.5 100
WT4 59.5 3.5 3.5 100

Table 2: Extensograph parameters of the control and wheat taro flour blends
Treatments Dough Energy (cm)2 Dough Extensibility (E) (m.m) Resistance to Extension (R) (B.u) Proportional Number (R/E)
Control 29 97 280 2.9
WT1 24 105 188 1.8
WT2 22 110 160 1.5
WT3 20 108 130 1.2
WT4 14 92 100 1.1

Fig. 1: Farinograph parameters of the control and wheat taro flour blends, where A, water absorption; B, mixing time;
C, dough stability and D, dough weakening

Organoleptic Properties: Table 3 indicates sensory become in the second degree with significant
evaluation scores of the control and wheat taro difference (p<0.05) than the previous mentioned
flour balady bread loaves. The control bread and bread samples and the bread made of WT4 blend
bread made of blends containing 5 and 10% taro which exhibited the worth organoleptic properties.
flour (WT1 and WT2) were exhibited good organoleptic Finally, the increase of the substitution ratio resulted in
properties scores without any significant different decrease of the organoleptic quality of the produced
among them, while the bread made of WT3 blend bread samples.

96
 World J. Dairy & Food Sci., 4 (2): 94-99, 2009

Table 3: Organoleptic properties* of bread samples and average values scored for overall acceptability of bread samples
Treatments
----------------------------------------------------------------------------------------------------------------------------------------------------
Property Control WT1 WT2 WT3 WT4
Appearance 18.9a 18.9a 18.5a 17.0b 13.0c
Separation of layers 20.0a 19.8a 19.0a 15.0b 12.0c
Roundness 14.5a 14.5a 14.0a 13.0b 10.0c
Crumb 9.6a 9.6a 9.5a 7.5b 5.0c
Crust color 9.5a 9.5a 9.5a 8.5b 8.0c
Taste 9.0a 9.0a 8.5a 8.0b 6.5c
Odor 10.0a 9.5a 9.0a 8.0b 6.5c
Overall acceptability ** 91.5a 90.8a 88.0a 77.0b 61c
Overall acceptability average *** 13.07a 13.0a 12.6a 11.0b 8.7c
*Means in the same row with the same superscripts are not significantly different (P= 0.05)
** Sum of the seven organoleptic properties
***Average of seven organoleptic properties

Table 4: Chemical Composition of wheat and wheat - taro breads

Component (%)
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Treatments Crude protein Ether extract Crude fiber Ash Total Carbohydrates
Control 11.78 1.67 1.15 0.95 74.60
WT1 11.43 1.33 1.28 1.60 75.64
WT2 11.45 1.26 1.59 1.78 76.51
WT3 9.34 1.20 2.11 2.11 77.53
WT4 7.11 1.12 2.20 2.15 79.62

Fig. 2: Extensograph parameters of the control and wheat taro flour blends, where A, dough energy; B, dough
extensibility ; C, resistance to extension and D, proportional number

97
 World J. Dairy & Food Sci., 4 (2): 94-99, 2009

Chemical Composition: Table 4 shows that the REFERENCES

increase of substitution ratio of wheat flour with taro
flour resulted in decreasing of crude protein and ether 1. Hahn, C.G., J. Isoba and T. Ikotun, 1989. Resistance
extract of the bread samples, while the other components breeding in root and tuber crops at the international
increased with increasing the level of taro flour in the institute of tropical agriculture (IITA), Ibadan,
blend since, crude fiber increased from 1.15 to 2.20, ash Nigeria, Crop Production, 8: 147-168.
increased from 0.95 to 2.15 and total carbohydrates 2. FAOSTAT Statistical database (online), 2003.
increased from 74.60 to 79.62 % for the control and WT4 Available from: http://apps.fao.org. Accessed
samples respectively. 16 Dec. 2003.
3. Howeler, R.H., H.C. Ezumah and D.J. Midmore, 1993.
DISCUSSION Tillage systems for root and tuber crops in the
tropics. Soil and Tillage Research, 27: 211-240.
The incorporation of novel sources (as taro flour) in
4. Jane, J., L. Shen, S. Lim, T. Kasemsuwantt and
cereal products is a recent trend to meet the shortage of
W.K. Nip, 1992. Physical and chemical studies of taro
wheat flour production, decrease the import of wheat
starches and flours, Cereal Chemistry, pp: 69.
which increase the cost of cereal products and also
5. Hong, P.G. and K.W. Nip, 1990. Functional properties
improve using of the local incorporated sources in value
of precooked taro flour in sorbets, Food Chemistry
added products.
Farinograph properties which show the amount of 36: 261-270.
water required to form the dough and the dough 6. Nip W.K., 1997. In: D.S. Smith, J.N. Cash, W.K. Nip
properties showed that increased substitution level of and Y.H. Hui, Editors, Taro: Processing vegetable
wheat flour with taro flour mainly increased the water and technology, Technomic Publishing, Pensylvania,
absorption and dough weakening, but decreased the USA, pp: 355-387.
mixing time and dough stability which was in agreement 7. Essien, E.A., 2006. Evaluation of the chemical
with the previous foundation [12,13]. composition and industrial potentials of cocoyam.
Extensograph parameters of the control and wheat M.Sc Theses, University of Uyo, Nigeria.
taro flour blends (WT) showed that dough energy, the 8. Idowu M.A., A. Oni, B.M. Amusa, 1996. Bread and
resistance to extension and the proportional number biscuit making potential of some Nigerian cocoyam
decreased with the increasing the taro flour level in the cultivars. Nig. Food J., 14: 1-9.
flour blends, while the dough extensibility increased in the 9. A.A.C.C., 2000. Bread firmness by universal testing
first three blends (WT1, WT2 and WT3) which may be machine. In Approved methods of the AACC (74-09),
attributed to the mucus nature of the taro flour. St. Paul, MN, USA: American Association of Cereals
The organoleptic properties showed that the bread Chemists.
samples which made of blends containing up to 10 % taro 10. Kramer, A. and B.A. Twigg, 1974. Fundamentals of
flour had organoleptic properties similar to that of control quality control for the food industry, avi- Publishing
and coincided with Njintang et al. [12] who suggested Co; west Port, CT.
that in order to guarantee the quality of bread made from 11. A.O.A.C., 1995. Official Methods of Analysis of the
wheat–taro composite the level of taro addition should Association of official analytical chemists 6 th
not exceed 10 %.
ed.Arlington Virginea, U.S.A.
Regarding chemical composition of the wheat taro
12. Njintang N.Y., M.F. Carl, B. Facho, K. Pierre
composite bread samples, the increased of the taro flour
and S. Joel, 2008. Effect of taro (Colocasia
level resulted in decreasing in the crude protein, ether
esculenta) flour addition on the functional and
extract while the other component increased owing to the
alveographic properties of wheat flour and dough.
chemical composition of taro flour [13,14,15].
Journal of the science of food and Agriculture,
It could be concluded that the substitution of wheat
flour with taro flour in bread making with substitution 88: 273-279.
level up to 10 % did not adversely affect the quality 13. Perez, E.E., M.E. Gutierrez, E.P. De Delahaye, J. Tovar
properties of the bread and produce bread similar to that and M. Lares, 2007. Production and characterization
produced from wheat flour in the rheological and of xanthosoma sagittifolium and colocasia esculenta
organoleptic properties. flours. Journal of Food Science., 72: 367-372.

98
 World J. Dairy & Food Sci., 4 (2): 94-99, 2009

14. Njintang, Y.N., C.M.F. Mbofung, G.K. Moates, 15. Mbofung, C., M.F. Abou bakar Njintang, Y.N. Abdou
M.L. Parker, F. Craig, A.C. Smith and W.K. Waldron, A. Bouba and F.F. Balaam, 2006. Physicochemical
2007. Functional properties of five varieties of taro and functional properties of six varieties of taro
flour and relationship to creep recovery and sensory (Colocasia esculenta L. Schott) flour. Journal of Food
characteristics of achu (taro based paste) Journal of Technology, 4: 135-142.
Food Engineering, 82: 114-120.

99