Development of fiber-enriched bun from wheat flour fortified with kohila (Lasia spinosa) flour

Abstract

Wheat flour buns are generally rich in carbohydrates, energy and low in dietary fiber. Due to affordability, easy access, and convenience in consumption, buns have become a ready-to-go type food source in the community. The regular consumption of carbohydrate rich wheat flour buns can result in health issues such as obesity, constipation, and other non-communicable diseases. This study was conducted to develop a fiber-enriched wheat flour bun by adding kohila (Lasia spinosa) flour to wheat flour. Kohila was specifically selected due to its high dietary fiber content. Buns were prepared by blending 5, 7.5, 10, and 12.5% (by mass) kohila flour with wheat flour. A 100% wheat flour bun was used as a control. After mixing all the ingredients (wheat flour, kohila flour, egg, yeast, salt, margarine and water) the fermented dough in the molds was baked in a hot air oven at 200±5 °C for 15 min until golden-brown colour appeared on the surface of buns. At 0.05 significance level, the highest acceptability (5.93±1.143) by sensory evaluation was achieved by the 7.5% kohila flour substituted buns on a hedonic scale (7 points, 1: dislike very much, 7: like very much). The proximate composition of 7.5% kohila flour added bun revealed higher amounts of moisture (48.63±0.68), dietary fiber (3.49±0.88), ash (1.16±0.05), lower amounts of proteins, (13.78±0.29) carbohydrates (26.24±1.25) and significantly lower calorie value (217.65±1.80) compared to the control sample. There was no significant difference in crude fat content between the 7.5% kohila flour sample (6.39±0.3) and the control (6.27±0.95). The lightness value of 7.5% kohila flour containing bun (57.12±0.64) was significantly lower than the control sample (67±3.64). In conclusion, 7.5% kohila flour substituted wheat flour is a potential enrichment for the dietary fiber content in buns providing health benefits for regular bun consumers.