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%), 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.
-----------------------------------------------------------
To download the Full E-book, Please click the link: https://www.amazon.com/Quality-assessment-produced-Groundnut-Composite-ebook/dp/B0B6Q7VMJY/ref=mp_s_a_1_3?crid=3UBX5MFSCEDFM&keywords=quality+assessment+of+bread+produced+from+malted+bambara+groundnut+flour&qid=1658043966&sprefix=%2Caps%2C761&sr=8-3
Comments
Post a Comment