June 1, 2015 Thesis Open Access

Genenu Alemu

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{
  "DOI": "10.20372/nadre:4216", 
  "author": [
    {
      "family": "Genenu Alemu"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2015, 
        6, 
        1
      ]
    ]
  }, 
  "abstract": "<p>This study was focused on substituting a part of whole wheat flour (WWF) with mushroom flour<br>\n(MF) to develop mushroom bread for children, as an attempt to solve the problem in protein<br>\nenergy malnutrition of children from 1-5 years. The effect of mushroom supplementation on<br>\nsome physico-chemical and sensory properties of wheat bread was determined, as well as the<br>\ndough rheological properties(farinograph) of the whole wheat flour with various proportions of<br>\nthe protein- rich mushroom flour were investigated. Examination of the functional properties<br>\nof two different flours and breads were carried out. Analyses were made for different<br>\nformulated bread and compared with the recommended daily allowance (RDA). The crude<br>\nprotein, crude fat, crude fibre ,ash and energy of the composite bread loaves increased<br>\nsignificantly (p &lt; 0.05) from 10.21% to 23.92%, 1.72% to 1.92%, 1.59% to 2.57% ,0.88% to<br>\n2.69% and 275.4kcal to 276.45kcal, respectively ; while the moisture content and carbohydrate<br>\ndecreased with increased level of supplementation from 30.84% to 28.02%, and 54.76% to<br>\n40.89% respectively. There was also a decrease in bulk density and bread volume by<br>\n22.22% and 44.86% respectively, with progressive inclusion of the mushroom flour</p>", 
  "title": "Development and Characterization of Bread from Mushroom and Wheat Composite Flour", 
  "type": "thesis", 
  "id": "4216"
}