This document provide how bread making process, physical and chemical properties are affected when wheat flour is substituted with soy flour at different percentage

1. TITLE: EFFECTS OF INCORPORATION OF SOYBEAN
FLOUR ON SENSORY AND PHYSIOCHEMICAL
CHARACTERISTIC OF BREAD
BY :MUKUNA SUSAN WAMBUI
REG NO: AGF221-0062/2020
Bsc food science and nutrition

2. introduction
• Bread is a fermented confectionery made primarily from wheat flour,
water, yeast, and salt through a sequence of steps that include combining,
kneading, proving, shaping, and baking (Dewettinck et al., 2008).
• Although wheat is a good source of calories and other nutrients, its protein
has inferior nutritional value when compared to the proteins found in milk,
soybeans, peas, and lupine because it lacks key amino acids like lysine and
threonine (Ndife et.al ,2011).

3. Problem statement
• In underdeveloped nations, protein deficiencies are common, especially among
infants, pregnant women, and nursing mothers. Although customers prefer
refined wheat bread for its convenience, they are not concerned about its poor
nutritional content (Tiimub, 2013). 50.4% of Kenyans eat wheat, and the
country's consumption of wheat bread has grown despite a decline in wheat
production. Wheat grain contains prolamins, a type of storage protein, but it lacks
the amino acids lysine and tryptophan and threonine, each of which are crucial
for nutrition.
• Wheat output in Kenya is declining, with a supply of 360,000 tones compared to
the country's need for 900,000 tons (Mahojan, 2014). To meet demand, this
forced the importation of almost 600,000 tones . Due to the high demand for
other cereals, overreliance on imported commodities, and high bread prices,
imports to satisfy the demand for bread and confections aggravate food insecurity
(Ohimain, 2014)

4. justification
• Soybeans, which are unusually rich in lysine and dietary fiber, would be a beneficial addition
to wheat flour in situations where lysine is a limiting factor (FAO.,1970). soya bean flour can
be added to wheat flour to boost the nutritional value of bread.
• By diversifying the nutrients in bread, soy is used to increase consumer nutrient consumption
and maintain bread prices. Farmers will become self-sufficient, whereby will lower
malnutrition.
• Incorporating locally grown crops and promoting the use of composite flours, which replace
some wheat flour in the production of bread with high protein seeds flour reduces the need for
imported wheat and results in bread that is protein-enriched and fortified.
• Increase the viability of its agro-food business. This would help Kenya accomplish the
Sustainable Development Goals, supply enough food in sufficient quantities, improve the lives
of Kenyans

5. Main objectives
• To determine how soybean flour incorporated in bread affects the nutrition,
sensory and physicochemical characteristics of bread.
Specific objectives
• To optimize the process on selected ratios
• To determine sensory acceptability of different bread
• To determine physical properties of bread
• To determine chemical properties of different bread
• To assess shelf life stability of different breads

6. Literature review
Soybeans Utilization
• Soybean is a multipurpose crop that is extensively used for food, feed, and industrial
purposes
• Global production - United States, Brazil, Argentina, China, and India
• Regional production –, Nigeria, South Africa, Zambia, and Uganda
• Local production – Kenya
Nutrition Quality of soybeans and health benefits
• It is a great source of dietary fiber, a source of lecithin, vitamins, minerals, and lignins,
which may help prevent cancer and cardiovascular disease ( Hasler, 2002). It is also rich in
rich in calcium, phosphorus, and vitamins A, B, C, and D. (Serrem, Kock, & Taylor, 2011).
• A GREAT SOURCE OF PROTEIN main one being glycin and conglycinin contribute to
about 80% of total protein and contains 2.9g per 100 grams of soybeans (Sanful et al,2010)

7. LITERATURE REVIEW
Different composite flour used in bread making .
• As the composite flours employed were either binary or ternary
mixes of flours from several other crops with or without wheat
flour, Shittu et al. (2007) include
• Blended flour made from defatted soy and barley
• Cassava, rice, and corn composite flour
• Wheat-cowpeas composite flour

8. Research methodology
Study design
It will be an Experimental lab-based design
Source
Raw materials that will be used include Wheat, sugar, salt,fat, and instant yeast
will
be purchased from ecommat supermarket juja,
Soybeans will be bought from the juja market.

9. cleaning of
soybeans
soaking
Rinsing cold water Dry in oven
Rinsing in hot
water
milling
Mixing with rest of
ingredients at ratio
of 100:0 95:5
90:10 85:15
Making of dough
baking
procedure

10. Activities Methods References
Crude protein
moisture
Specific objectives activities methods references
Sensory characteristic
determination
Taste,color,flavor
Overall acceptability
9 point hedonics scale
Chemical properties Moisture content
Crude protein
Fat
Crude fiber
carbohydrates
Oven drying
Kjeldahl method
Soxhlet method
Henneberg stohmann
Difference method
AOAC (1990) 930.15
AOAC 920.160
AOAC 920.39
AOAC 985.29
A0AC2001.03
physical Volume
Density
Texture and Crust color
Rapessed displacement
Water displacement mtd
Aoac 930.10
Aoac 930.09
Shell life stability Microbial analysis Plate count technique AOAC (2000)997.02

11. Data analysis
• To perform an analysis of variance on data for physical and baking
qualities, microbiological count, shelf life, and nutritional content Statistical
package for social sciences(spss) will be used.
• Descriptive statistics will be used to analyze the sensory qualities of loaves
from various treatments, and means will be compared using the standard
error

12. Work plan
S/NO ACTIVITY SEP OCT NOV DEC JAN FEB MAR APR
1ETHICALCLEARANCEANDAPPROVAL
2SOURCINGANDPREPARATIONOFSAMPLERAWMATERIALS
3PRODUCTDEVELOPMENT
4CONDUCTINGSENSORYANALYSISOFTHEPRODUCT
5CONDUCTPROXIMATEANALYSIS
6DETERMININGSHELFLIFEOFTHEPRODUCT
7DATAANALYSISANDPROJECTCOMPILATION
8PROJECTREPORTSUBMISSIONANDPRESENTATION
2023 2024

13. budget
COMMODITIES
UNIT
COST
QUANTITY NEEDED TOTAL
COST
Bakers flour 100@ 5kg 500
salt 20@ 100g 20
Instant yeast 455@ ½ kg 100g 91
Sugar 160 @kg 300g 50
Fat 300 @kg 250g 75
soybean 160 3kg 480
Chemical reagents Approximate 1500 @l Approximate 4litres Approximate 6000
Total budget =approximate 7,300

14. Ethical consideration
• Study Methodology
• You are required to complete a questionnaire on the sensory assessment of various
bread samples containing soy. The study's goal is to evaluate the bread samples'
sensory acceptability. You must taste the samples, rinse your mouth with tap water,
and then rate them for the strength of each attribute. You are welcome to participate
voluntarily in this study and to ask any questions you may have at any time.
• Risks: The soybean is poorly digestible and might cause stomach discomfort.
• Benefits: The bread is intended to increase the amount of protein.
• Compensation: As a bread consumer, kindly offer participation voluntarily to assist
in product development without making a claim for payment.
• Freedom to withdraw: You are allowed to withdraw from the evaluation at any point
and you won't be penalized if you do so.
• Privacy & confidentiality: All given information will be treated with the utmost of
confidence.

15. References
• Gomez., Abdulraheem, L. O., & Zakari, U. M. (2003). Evaluation of the nutritional and
sensory quality of functional breads produced from whole wheat and soya bean flour
blends. African Journal of Food Science, 5(8), 466-472.
• Hasler, C. De Mejia, E. G., & Bradford, T., (2002). The anticarcinogenic potential of
soybean lectin and lunasin. Nutrition Reviews, 61(7), 239-246.
• Serrem M.C., Ndife, J., Abdulraheem, L. O., & Zakari, U. M. (2011). Evaluation of the
nutritional and sensory quality of functional breads produced from whole wheat and soya
bean flour blends. African Journal of Food Science, 5(8), 466-472.
• Ndife, J., Abdulraheem, L. O., & Zakari, U. M. (2011). Evaluation of the nutritional and
sensory quality of functional breads produced from whole wheat and soya bean flour
blends. African Journal of Food Science, 5(8), 466-472.
• Sanful, R. E., & Darko, S. (2010). Utilization of soybean flour in the production of
bread. Pakistan Journal of Nutrition, 9(8), 815-818.
• Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T. M., &
Gellynck, X. (2008). Nutritional value of bread: Influence of processing, food interaction
and consumer perception. Journal of Cereal Science, 48(2), 243-257.