Browsing by Author "Lagat Kibet"
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Publication Impact of Carrageenan Copolymers from Two Red Seaweed Varieties on Dough and Bread Quality(JOURNAL OF APPLIED PSYCHOLOGY, 2021) Onyango Calvin; Luvita K.S; Lagat Kibet; Kosambo LinusAbstract The impact of cottonii (COT, Kappaphycus alvarezii) and spinosum (SPI, Eucheuma denticulatum) flour (1–10% w/w) on rheological properties of wheat (WHE) and quality of bread was investigated. Wheat-COT and WHE-SPI had higher water absorption capacities, dough development times, dough stabilities and farinograph quality numbers than WHE dough. Extensograms of composite dough were largely similar to those of WHE at the same incubation times. Dough energy decreased whereas elasticity ratio (ratio of maximum resistance to extensibility) increased when incubation time was increased from 45 to 135 min. Wheat-COT and WHE-SPI had lower pasting temperatures but higher peak, final, breakdown and setback viscosities than WHE flour. Specific volume of bread containing COT (5% w/w) or SPI (7.5% w/w) was not different (p > 0.05) from that of WHE bread. Crumb texture properties of these composite breads were also largely similar to those of WHE bread. The physical properties of WHE dough and bread were influenced by gluten, whereas those of WHE-COT and WHE-SPI were influenced by gluten in addition to κ-carrageenan in COT and ι-carrageenan in SPI. Protein, ash and dietary fibre contents increased (p < 0.05) whereas carbohydrate content of bread decreased (p < 0.05) when WHE was replaced with COT or SPI (5% w/w).Publication Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity(Foods, 2022-03) Onyango Calvin; Luvitaa S. K; Lagat Kibet; Hüsken Alexandra; Smit Inga; Schmidt MarcusAbstract Amaranth and finger millet are important food security crops in Africa but show poor bread making ability, even in composite wheat breads. Malting and steaming are promising approaches to improve composite bread quality, which have not been fully explored yet. Therefore, in this study, wheat was blended with native, steamed or malted finger millet or amaranth in the ratio of 70:30. Wheat/native amaranth (WHE-NAM) and wheat/malted amaranth (WHE-MAM) had longer dough development times and higher dough stabilities, water absorption capacities and farinograph quality numbers than wheat/steamed amaranth (WHE-SAM), wheat/native finger millet (WHE-NFM), wheat/steamed finger millet (WHE-SFM) or wheat/malted finger millet (WHE-MFM). The WHE-NAM and WHE-MAM breads had lower crumb firmness and chewiness, higher resilience and cohesiveness and lighter colours than WHE-NFM, WHE-SFM and WHE-MFM. Starch and protein digestibility of composite breads were not different (p > 0.05) from each other and ranged between 95–98% and 83–91%, respectively. Composite breads had higher ash (1.9–2.5 g/100 g), dietary fibre (5.7–7.1 g/100 g), phenolic acid (60–122 mg/100 g) and phytate contents (551–669 mg/100 g) than wheat bread (ash 1.6 g/100 g; dietary fibre 4.5 g/100 g; phenolic acids 59 mg/100 g; phytate 170 mg/100 g). The WHE-NAM and WHE-MAM breads possessed the best crumb texture and nutritional profile among the composite breads.