Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology

Gaston Zomegni; Clement Saidou; Pierre Désiré Mbougueng; Robert Ndjouenkeu

doi:10.1155/2022/5899749

Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology

Int J Food Sci. 2022 Dec 30:2022:5899749. doi: 10.1155/2022/5899749. eCollection 2022.

Authors

Gaston Zomegni¹, Clement Saidou², Pierre Désiré Mbougueng³, Robert Ndjouenkeu⁴

Affiliations

¹ Department of Textile and Leather Engineering, National Advanced School of Engineering, University of Maroua, P. O. Box 46 Maroua, Cameroon.
² Department of Basic Sciences, University Institute of Technology, The University of Ngaoundéré, P. O. Box 455 Ngaoundéré, Cameroon.
³ Department of Process Engineering, National School of Agro-Industrial Sciences, The University of Ngaoundéré, P. O. Box 455 Ngaoundéré, Cameroon.
⁴ Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, University of Ngaoundéré, P. O. Box 455 Ngaoundéré, Cameroon.

Abstract

Composition and technofunctional properties of the almond flours of 12 mango varieties from savannah zones of Cameroon (Central Africa) are assessed in order to highlight their potential use in breadmaking, through their effect on dough rheology. The compositions of almonds display starch as the major constituent (60-65%) with more than 80% of amylopectin and a significant presence of phenolic compounds (1-7%), lipids (7-13%), and proteins (4-7%), depending on mango varieties, with local varieties showing the highest polyphenol and lipid contents. Almond flours are characterized by high WAC (water absorption capacity) and OAC (oil absorption capacity) and pasting properties influenced by starch lipid and starch protein complexes. In wheat-mango almond composite flours, the pasting properties are mango variety and almond flour treatment (native or delipidated) dependent, with a substitution threshold effect variable from one variety to another. Alveographic profiles of the composite flours result in dough characterized by high tenacity (P) but low swelling index (G) and baking strength (W). These effects are intensified with increasing substitution of wheat. However, up to 10% wheat substitution, the composite flours seem acceptable in breadmaking, with 9 mango varieties hypothetically convenient for the reduction of bread staling.