What is it about?
Taking bread alongside peanuts or peanut spread is a relish in many parts of Africa. It is indeed a palatable food combination and it fills the belly economically. Having the two source of nutrient as one food is desirable. This is what led to the concept of designing a peanut-wheat composite dough, and we have tested with bread as first and reported our findings.
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Photo by Rebecca Matthews on Unsplash
Why is it important?
A peanut-wheat composite dough is important first as a convenience food alternative which is in tandem with the fast pace world in which we live in now. Secondly, it contributes to less utilization of wheat flour in the midst of current global shortfall in the supply of wheat. It also allow for wider utilization of peanut, opening new demand structure for agrifood entrepreneurs involved in peanuts.
Perspectives
Consumer acceptability of the product is quite encouraging. We are open to business discussion and funding to characterize the properties of the peanut-wheat composite dough at molecular level and also try the study out with cashew nut spread.
Adedola Adeboye
University of Pretoria
Read the Original
This page is a summary of: Towards the development of peanut-wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality, Journal of Food Processing and Preservation, June 2017, Wiley,
DOI: 10.1111/jfpp.13385.
You can read the full text:
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