DR. KUNYANGA CATHERINE NKIROTE

The viability of production of good quality and acceptable bread with substitution of wheat flour with Dolichos lab lab (Lab lab purpureus) was investigated. The bread was analyzed for protein, moisture, general bread quality and sensory properties. The protein content of bread was elevated by up to about 20% and the moisture content reduced by about 10% without significant changes in bread taste, odor, volume and general bread quality. Substitution levels of up to 10% produced bread with quality characteristics not significantly different from the control. Sensory evaluation showed no significant differences between the control bread and the Dolichos supplemented breads up to 15% in the sensory attributes of aroma, crumb appearance, texture, crust colour, loaf shape, taste and general acceptability (p < 0.05). The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of Dolichos lab lab bean flour increased. Above 15% substitution levels, the acceptability declined because of the compact texture of the crumb and the strong beany flavor of the product. Results indicate that acceptable breads can be produced by substitution of up to 15% wheat flour with dolichos bean flour

Emerging scientific evidences reveal that phytic acid has several positive ef fects on human health. The antioxidant and type 2 diabetes related enzyme inhibition pr operties of phytic acid extract prepar ed from raw and traditionally processed local grains and vegetables collected from Kenya were evaluated. Phytic acid content of raw grains and vegetables ranged between 2.81–3.01 and 0.29–3.23 g/100 g DM, respectively. The phytic acid extract from raw s amples revealed 59%–89% of DPPH radical scavenging capacity, 27–3,526 mmol Fe(II)/g e xtract of reducing power, 20%–72% ofα-amylase inhibition activity and 8%–91% of α-glucosidase inhibition activity. Cooking and roasting impr oved the antioxidant and health relevant functionality of phytic acid extracts obtained from Kenyan local vegetables and grains, respectively