Quality assessment of Bread produced from Malted Bambara Groundnut flour (Ebook)

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.

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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%), moisture content: 28.6(±0.20) to 34.6(±0.60%), loaf volume 2.53(±0.3) to 3.45(±0.1) cm3, loaf firmness 81.02(±0.03) to 98.46(±0.03) N/m^2. Sensory evaluation based on crust colour, crumb texture, taste, flavor, appearance and general acceptability showed that 90:10% and 80:20% wheat/malted bambara groundnut f blends were both acceptable when compared with 100% wheat bread. This showed that malted bambara groundnut flour can be substituted up to 20% level in bread production so as to give acceptable loaf volume quality which wheat bread was known.

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