Abstract:
Bread made with imported wheat flour plays a vital role in typical Sri
Lankan diet. To reduce wheat importations, there is a trend of using locally
available underutilized crops as a substitute. This study was aimed to
evaluate the potential of utilizing ‘Kiri-ala’ (Xanthosoma sagittifolium), Sri
Lankan underutilized tuber crop as a partial substitution for wheat flour and
to evaluate its nutritional value. ‘Kiri-ala’ flour blends were analyzed for
proximate, antioxidant and rheological properties.
Proximate chemical analysis of ‘kiri-ala’ flour revealed that it contains
protein, crude fibre, carbohydrate, fat, moisture and ash 4.32±0.03%,
2.29±0.17%, 81.62±2.68%, 1.28±0.02%, 6.96±0.15% and 3.53±0.06%
respectively. Total phenol content, total antioxidant capacity, free radical
scavenging capacity and reducing power were 8.79±1.07 garlic acid
equivalent (GAE mg/g), 80.13±7.17 ascorbic acid equivalent (AAE mg/g),
3.6±0.95% and 8.16±0.55% equivalent inhibition of ascorbic acid
respectively. Wheat-‘kiri-ala’ flour blends were prepared by incorporating
10%, 20%, and 30% ‘kiri-ala’ flour in wheat flour. Blends were evaluated
for rheological properties. Mixing behavior of the blends was determined by
Farinograph. Water absorption, development time and arrival time increased
with the increase in substitution, while dough stability was decreased after
10% substitution level. As conclusion ‘Kiri-ala’ substitution level is possible up
to 20% without alternating original wheat dough properties.
