Brain Power Educational Network

QUALITY ASSESSMENT OF BREAD PRODUCED FROM MALTED BAMBARA GROUNDNUT COMPOSITE FLOUR Ogiedu T.A. Olukonya F, and Suleman M. Department of Food Technology, Auchi Polytechnic, Auchi Edo state, Nigeria. --------------------------------------------------------------------------------------------- ABSTRACT   This study evaluates the quality of bread produced from malted bambara groundnut composite flour. Bambara ground nuts were malted for 72 hours, dried and milled into flour. Appropriate quantities of wheat and malted bambara groundnut flour ( on dry weight basis ) were measured on and mixed to give the following blend: 90:10, 80:20, 60:40, 50:50 wheat/malted bambara groundnut flour and 100% wheat flour as control. Proximate composition of bread made from the flour blends was determined. Wheat: malted bambara groundnut flour blends had protein content that ranged from 12.60(±0.04) to 20.4(±0.30%), fat content: 2.85(±0.20) to 2.60(±/-0.40%), carbohydrate 31.50(±0.10) to 44.62(±0.70