Abstract:
The study was carried out to produce and evaluate the quality of wheat, yellow root cassava, and bambara groundnut based bread. The flours were blended in varying ratios of 100:0:0, 90:5:5, 80:10:10, 70:15:15 and 60:20:20 coded as WF1 (control), WBC2, WBC3, WBC4 and WBC5 respectively. The proximate composition, β-carotene, physical and sensory properties of the samples were evaluated. The moisture, crude protein, crude fat, crude fibre and ash contents were significantly (p < 0.05) higher in samples WBC2, WBC3, WBC4 and WBC5 compared to sample WF1. The crude protein, fat, ash and crude fiber ranged from 12.73 to 16.22 %, 2.62 to 5.60 %, 1.89 to 2.51 % and 0.19 to 0.71 % respectively. While the moisture and carbohydrate contents significantly (p > 0.05) decreased from 30.18 to 23.78 % and 52.39 to 51.18 % respectively due to the increase in the level of yellow root cassava and bambara groundnut flours. There was a significant (p < 0.05) increase in the β-carotene content of the samples which ranged from 0.14 to 0.45 mg/100g, with WF1 having the least mean value (0.45 mg/100g) compared to the fortified samples. The physical properties ranged from 6.18-7.43 cm, 151.72-181.92 g and 1.13-3.31 cm for height, weight and oven spring respectively. It was observed that in terms of the overall acceptability, sample WF1 had the highest mean value of 7.15 whereas sample WBC5 had the least mean value of 3.55. Thus, there was a significant (p < 0.05) difference between sample WF1 and samples WBC2, WBC3, WBC4 and WBC5. However, sample WF1 was the most preferred of all other samples.
Keywords:
Bambara groundnut, Bread, β-carotene, Flour, Wheat, Yellow root cassava.