Skip to main content

Advertisement

SpringerLink
Log in

Influence of kenaf (Hibiscus cannabinus L.) leaves powder on the physico-chemical, antioxidant and sensorial properties of wheat bread

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Hibiscus cannabinus L. or commonly known as kenaf is a multipurpose crop with various medicinal and nutritional properties. The aim of this study was to determine the antioxidant, nutritional, and functional properties of kenaf leaves powder. In addition, the effect of kenaf leaves powder fortification in bread properties and consumer acceptability were evaluated by production of three formulations of bread with 0% (control), 4% and 8% substitution of kenaf leaves powder per weight of flour used. From the sensory evaluation, 4% leaves powder bread was the most preferred by the panelists followed by 0% leaves powder bread then 8% leaves powder bread. Therefore, 4% leaves powder bread was chosen as the best formulation for this study and it showed significantly higher value of DPPH free radical scavenging capacity (8.05 mg TE/100 g), total phenolic content (12.9 mg GAE/100 g) and total flavonoid content (13.3 mg QE/100 g) compared to control bread (1.38 mg TE/100 g, 8.17 mg GAE/100 g and 8.77 mg QE/100 g, respectively). Besides, 4% leaves powder bread also showed improvement in calcium and total dietary fibre compared to control bread. Given these results, kenaf leaves powder can be used in baking formulation up to 4% with flour to enhance the functional properties of baking formulation without compromising eating quality.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. N. Kaur, D.P. Singh, Appetite 112, 167–187 (2017)

    Article  PubMed  Google Scholar 

  2. M. Jridi, O. Abdelhedi, H. Kchaou, L. Msaddak, M. Nasri, N. Zouari, N. Fakhfakh, Food Biosci. 31, 100436 (2019)

    Article  CAS  Google Scholar 

  3. S. Patil, S. Rudra, E. Varghese, C. Kaur, Food Biosci. 14, 62–69 (2016)

    Article  CAS  Google Scholar 

  4. D. Kubmarawa, I.F. Andenyang, A.M. Magomya, Afr. J. Biotechnol. 3(9), 233–236 (2019)

    Google Scholar 

  5. K. Hosomi, Y. Washio, T. Morishita, H. Inagaki, JISDH 15(1), 54–60 (2004)

    Google Scholar 

  6. A. Pascoal, R. Quirantes-Piné, A.L. Fernando, E. Alexopoulou, A. Segura-Carretero, Ind. Crops Prod. 78, 116–123 (2015)

    Article  CAS  Google Scholar 

  7. G.A. Agbor, J.E. Oben, B. Nkegoum, J.P. Takala, J.Y. Ngogang, PJBS 8(10), 1397–1401 (2005)

    Google Scholar 

  8. AOCS, Official Methods and Recommended Practices of the American Oil Chemists’ Society (American Oil Chemists’ Society, Champaign, 1997)

    Google Scholar 

  9. AOA, AOAC: Official Methods of Analysis, 15th edn. (AOA, Washington, D.C., 1990)

    Google Scholar 

  10. N. Uzoekwe, J. Mohammed, JASEM 19(4), 633–637 (2015)

    CAS  Google Scholar 

  11. K.L. Nyam, M. Lau, C.P. Tan, Malays. J. Nutr. 19(1), 99–110 (2013)

    CAS  PubMed  Google Scholar 

  12. C.W. Jin, A.K. Ghimeray, L. Wang, M.L. Xu, J.P. Piao, D.H. Cho, J. Med. Plant Res. 7(17), 1121–1128 (2013)

    CAS  Google Scholar 

  13. S. Cao, C. Wan, Y. Yu, S. Zhou, W. Liu, S. Tian, Pharmacogn. Mag. 7(25), 40 (2011)

    Article  PubMed  PubMed Central  Google Scholar 

  14. X. Liu, M. Zhao, J. Wang, B. Yang, Y. Jiang, J. Food Compos. Anal. 21(3), 219–228 (2008)

    Article  Google Scholar 

  15. C.M. Rosell, E. Santos, P.J.M. Sanz, M. Haros, J. Cereal Sci. 50(2), 272–277 (2009)

    Article  CAS  Google Scholar 

  16. A. Sangnark, A. Noomhorm, Food Chem. 80(2), 221–229 (2003)

    Article  CAS  Google Scholar 

  17. V.O. Alfredo, R.R. Gabriel, C.G. Luis, B.A. David, LWT - Food Sci. Technol. 42(1), 168–173 (2019)

    Article  Google Scholar 

  18. A. Abdul-hamid, Y.S. Luan, Food Chem. 68(2000), 15–19 (2000)

    Article  CAS  Google Scholar 

  19. AACC, Approved Methods of American Association of Cereal Chemists, 10th edn. (American Association of Cereal Chemists, Inc, Minnesota, 2000)

    Google Scholar 

  20. K.L. Nyam, S.Y. Leao, C.P. Tan, K. Long, J. Food Sci. Technol. 51(12), 3830–3837 (2012)

    Article  PubMed  PubMed Central  Google Scholar 

  21. M. Nasir, M.S. Butt, M.A. Faqir, K. Sharif, R. Minhas, Int. J. Agric. Biol. 5(4), 458–459 (2003)

    Google Scholar 

  22. H.A. Abdul, S.A. Aziz, N.A. Sadat, T.T. Su, N.A. Mohd, M.Y. Jalaludin, FASEB 31(1 Supplement), 303–303 (2017)

    Google Scholar 

  23. S.B. Kakade, V.S. Neeha, IJRITM 1(8), 58–64 (2014)

    Google Scholar 

  24. E. Kipriotis, X. Heping, T. Vafeiadakis, M. Kiprioti, E. Alexopoulou, Ind. Crops Prod. 68, 126–130 (2015)

    Article  CAS  Google Scholar 

  25. J. Ryu, S.J. Kwon, J.W. Ahn, Y.D. Jo, S.H. Kim, S.W. Jeong, M.K. Lee, J.B. Kim, S.Y. Kang, Plant Biotechnol. J. 44(2), 191–202 (2017)

    Article  Google Scholar 

  26. H.B. Sowbhagya, P.F. Suma, S. Mahadevamma, R.N. Tharanathan, Food Chem. 104(3), 1220–1225 (2007)

    Article  CAS  Google Scholar 

  27. J. Xu, W. Wang, Y. Li, J. Funct. Foods 52(2018), 629–639 (2019)

    Article  CAS  Google Scholar 

  28. M. Świeca, L. Seczyk, U. Gawlik-Dziki, D. Dariusz, Food Chem. 162(2014), 54–62 (2014)

    Article  PubMed  Google Scholar 

  29. P.O.P. Anamaria, G.S. Petrut, A.P.A. Ucean, C.M.S. An, L.C. Salanta, S. Man, Hop Med. Plants 1, 37–44 (2016)

    Google Scholar 

  30. B.W. Kim, K.I. Sung, J.G. Nejad, J.S. Shin, J. Korean Soc. Grassl. Forage Sci. 32(4), 353–360 (2012)

    Article  Google Scholar 

  31. L. Das, U. Raychaudhuri, R. Chakraborty, Food Technol. Biotech. 9862(3), 434–440 (2013)

    Google Scholar 

  32. Z. Fu, M.J. Yoo, W. Zhou, L. Zhang, Y. Chen, J. Lu, Food Chem. 242, 162–168 (2018)

    Article  CAS  PubMed  Google Scholar 

  33. Malaysian Food Composition Database (Malaysian Food Composition Database (MYFCD), 1997). https://myfcd.moh.gov.my/. Accessed 17 Mar 2019

Download references

Funding

Financial support of this work by the Ministry of Higher Education through the Fundamental Research Grant Scheme (FRGS/1/2018/WAB01/UCSI/02/1) is gratefully acknowledged.

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, Taman Connaught, 56000, Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

    Phey Yee Lim, Yan Yi Sim & Kar Lin Nyam

Authors
  1. Phey Yee Lim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yan Yi Sim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kar Lin Nyam
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kar Lin Nyam.

Ethics declarations

Conflict of interest

The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lim, P.Y., Sim, Y.Y. & Nyam, K.L. Influence of kenaf (Hibiscus cannabinus L.) leaves powder on the physico-chemical, antioxidant and sensorial properties of wheat bread. Food Measure 14, 2425–2432 (2020). https://doi.org/10.1007/s11694-020-00489-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00489-y

Keywords

Search

Navigation