Physicochemical properties of Gurasa (traditional flat bread) using flour blends of wheat cultivars, pearl millet and cowpea

Abstract

Gurasa is a traditionally flat bread in the northern part of Nigeria, particularly Kano State. The main objective of the study was to determine the wheat grain quality and to produce gurasa from the blends of wheat, pearl millet and cowpea. The wheat grain was evaluated for physical (test weight, weight and volume), particle size distribution, pasting and thermal properties, gluten index and alveograph properties of the flour samples. Composite flours of Atilla, millet and cowpea at ratio of 49:21:30% was used to produce gurasa. The test weight of the raw wheat grains had a moisture content of 13.11 to 10.90%, 1000 grain weight of 39.23 to 37.40g, density 0.82 to 0.80g/m3, virtuousness (speckled appearance 5.13 to 4.97%, and starchy appearance 95.03 to 94.87%). The Atilla had low speckled appearance (4.97%) and high percentage of starchy appearance 95.03%, with a crude protein of 11.55%, fat 1.42% and higher carbohydrate and energy values of 73.23% and 351.90kcal respectively, while grain legume (cowpea) had the highest protein of 18.34% than the cereal grains. The blends (49:21:30%) flour colour had a lightness (L*) values of (86.80), greenness (A*) of (0.59), and yellowness (B*) colour of 11.48, dough exerted pressure (P*) of 77.00 and dough extensibility (L*) of 43, and alveograph (elasticity resistance (Le*) of
56.60 and strength (W*) of 146.00), with gluten index of 68.32%, falling number 280.04 and starch damage matics of 8.18% and a pasting temperature of 87.30oC, and the blends (49:21:30%) required the least amount of cooking time. Alveograph shows that atilla flour is suitable for bread, flat bread and bakery products. Atilla gan atilla and the blends had strong α-amylase activity, indicating that their falling number was within the range of 250 – 350, but Seri-M82 and Cetia exhibited low values. Atilla gan atilla possessed all the quality parameter of bread flour when compared with Seri-M82 and cetia. Atiila gan atilla had higher activity of α-amylase, with less starch damage and able to trap the gas produce during fermentation.