Chemical and Physical Properties of Bread Produced from Blends of Millet Flour and Pigeon Pea Flour
Ernest Eguono Emojorho *
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.
Okoronkwo Ngozi Chioma
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Chioma Cecilia Aniemena
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Charles Chukwudi Ogboli
Department of Enviromental Systems Engineering, University of Regina, Regina, Canada.
Peter Okechukwu Nwodom
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Esther Okokigho
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study evaluated the chemical and physical properties of bread produced from blends of millet flour and pigeon pea flour with the aim of developing nutritionally enriched composite bread capable of improving dietary quality while promoting the utilisation of locally available cereal and legume resources. Composite flour technology has been recognised as an effective strategy for enhancing the nutritional quality of bread through the complementary amino acid profiles of cereals and legumes, while simultaneously increasing the phytochemical and antioxidant potential of the final product. Bread samples were formulated using varying substitution levels of millet and pigeon pea flours and analysed for their chemical composition and physical properties using standard analytical procedures. The results demonstrated significant improvements in the nutritional composition of bread as the proportion of millet and pigeon pea flour increased. Ash content ranged from 9.93 to 16.71%, moisture content varied from 3.29 to 3.94%, fat content increased from 5.23 to 7.73%, while crude fibre ranged from 1.42 to 1.64%. Protein content increased from 9.89 to 13.44 and carbohydrate content ranged from 55.94 to 70.40%. Phytochemical analysis revealed progressive increases in bioactive compounds with increasing composite flour substitution. Tannin content ranged from 18.72 to 21.29 mg/100 g, saponin from 3.08 to 3.70 mg/100 g, flavonoids from 3.27 to 8.51 mg/100 g, and alkaloids from 5.60 to 6.88 mg/100 g. These phytochemicals are known for their antioxidant, antimicrobial, anti-inflammatory, and disease-preventive properties, suggesting that the composite breads possess enhanced functional food potential beyond basic nutrition. The physical evaluation showed loaf volume values ranging from 423.01 to 470.13 cm³. Although composite flour incorporation can influence gluten network formation, the recorded loaf volumes demonstrate that acceptable baking performance was achieved. The study concludes that millet–pigeon pea composite flour is a promising alternative for producing nutritionally superior bread with enhanced protein, mineral, fibre, and phytochemical contents. Such composite bread has the potential to contribute to improved food security, dietary diversification, value addition to indigenous crops, and reduced dependence on imported wheat while providing consumers with healthier bakery products possessing functional health benefits.
Keywords: Millet flour, pigeon pea flour, composite bread, proximate composition, phytochemicals, loaf volume, loaf weight, cereal–legume blends, nutritional quality, composite flour