Authors : Yetunde Ezinwanyi Alozie, Mary Arikpo Iyam, Olajumoke Lawal, Ukpong Udofia and Ime Franklin Ani
Abstract: Blends of Bambara Groundnut Flour (BGF) and Wheat Flour (WF) were used at various ratios (100:0, 20:80, 25:75, 50:50, 0:100), respectively in the production of bread samples. The 100% Wheat Flour (WF) bread served as control. Proximate composition of bread samples produced from the flour blends was determined and they were subjected to sensory evaluation. Results of proximate composition showed a significant increase (p<0.05) in protein, crude fiber and ash contents of bread of WF/BGF blends. However, there was a significant decrease (p<0.05) in crude fat and carbohydrate contents of the bread samples of WF/BGF blends. Moisture content of bread samples from supplemented WF (10.05-11.0%) was lower than control (12.50%), a factor desirable for keeping quality of bread. Sensory evaluation of all test samples was generally acceptable as none scored less than the minimum acceptable score in the 9-point hedonic scale used.
Yetunde Ezinwanyi Alozie, Mary Arikpo Iyam, Olajumoke Lawal, Ukpong Udofia and Ime Franklin Ani, 2009. Utilization of Bambara Groundnut Flour Blends in Bread Production. Journal of Food Technology, 7: 111-114.