Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making

The aim of this paper is to improve the nutritional quality bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) baobab (BF). composite flours bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, rheological points view. results show that BF a rich source minerals (K: 13,276.47 ± 174 mg/kg; Ca: 1570.67 29.67 Mg: 1066.73 9.97 Fe: 155.14 2.95 Na: 143.19 5.22 Zn: 14.90 0.01 mg/kg), lipids (1.56 0.02 mg/100 g), carbohydrates (76.34 0. 06 g) as well for phytochemical profile. In regard, maximum contents total polyphenols content (TPC) recorded in case 30% (297.63 1.75 mg GAE/100 flavonoids (TFC) 208.06 0.002 QE/100 g, 66.72 0.07% antioxidant activity (AA). Regarding rheological, organoleptic analysis, sample 10% (BWB1) was best among samples BF. It presented smooth, porous appearance (73.50 0.67% porosity) an elastic core (85 0.27% elasticity) volume 155.04 0.95 cm3/100 g. had better water absorption (76.7%) than WF (55.8%), stability 5.82 min, zero-gluten index. scores BWB1 test follows: Appearance: 4.81; color: 4.85; texture: 4.78; taste: 4.56; flavor: 4.37; overall acceptability: 4.7. This study shows improved product, properties, α-amylase activity, viscosity, profile, resulting suitable production functional bread.