TY  - JOUR
T1  - Utilization of Bambara Groundnut Flour Blends in Bread Production
AU - Alozie, Yetunde Ezinwanyi AU - Iyam, Mary Arikpo AU - Lawal, Olajumoke AU - Udofia, Ukpong AU - Ani, Ime Franklin 
JO  - Journal of Food Technology
VL  - 7
IS  - 4
SP  - 111
EP  - 114
PY  - 2009
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2009.111.114
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2009.111.114
KW  - Bread
KW  -Vigna subterranea
KW  -flour
KW  -blends
KW  -sensory attributes
KW  -proximate
AB  - 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.
ER  -