Preparation and Quality Assessment of Sattu Bread Prepared by Using Refined Wheat Flour, Sattu (Gram & Barley) and Sago Flour (Tapioca)

Abstract

Baking industry is currently seeking to expand its product range, but also to constitute a way of maintain and improving people’s general health. Bakery products are mainly prepared from wheat as its main ingredient. Bread is widely consumed and is an ideal vehicle for functional delivery. The objective of this work was to develop sago flour and sattu bread. The use of wheat flour, sago flour and sattu blends as a source of high protein, fat and low gluten content in production of sattu bread was studied. The flour blends of refined wheat, sago and sattu were composites at replacement levels of 70:25:05 (T1), 70:20:10 (T2), 70:15:15 (T3), % while the wheat flour bread 100:00:00 (T0) served as control bread. Various analysis parameters were analyzed by two-way ANOVA to obtained a predicted optimum result Prepared bread was subjected to chemical, microbial, and sensory analysis to evaluate the suitability of breads were T2 protein (11.65%), fat (1.54%), ash (2.35%), moisture (10.1%) and carbohydrate (74.96%) as comparable to control without adversely affecting the sensory parameters. Based on the result it was indicated that beneficial components of sago flour and sattu made them more favorable choice for food technologist to develop Atta bread especially for celiac disease.