Evaluation of the Physicofunctional, Proximate Composition, and Sensory Properties of Bread Produced from Blends of Wheat, Tuber Crop and Melon Seed Flours

Gervase Ikechukwu Agbara and SA’AD Abdulmumim Fadilah
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Gervase Ikechukwu Agbara: Department of Food Science and Technology, University of Maiduguri, PMB 1069 Borno State, Nigeria
SA’AD Abdulmumim Fadilah: Department of Food Science and Technology, University of Maiduguri, PMB 1069 Borno State, Nigeria

International Journal of Research and Innovation in Applied Science, 2021, vol. 6, issue 7, 83-91

Abstract: The study focused on production of breads from blends of wheat and tuber flours fortified with melon seed meal (MSM). Fresh roots of Cassava (C), Sweet (S) Potato, Irish (I) Potatoes were peeled, ground, dewatered, dried and milled to obtain the respective flours. Dehulled, cleaned melon seeds were air-dried, ground and one part defatted with aqueous ethanol to obtain defatted (D) melon seed meal and the remaining full (F) fat melon seed meal (MSM). Tuber flours (25%) were individually blended with wheat (W) flour (65%) and fortified with either 10% full fat(F) or defatted(D) MSM. The nine code-named samples were: WCF (65:25:10), WCD (65:25:10), WIF (65:25:10), WID (65:25:10), WSF (65:5:10), WSD (65:25:10), W (100:0:0), WF (90:10) and WD (90:10). Blends were used to produce bread; both the breads and blends were evaluated for proximate composition, physical and sensory properties. Sieve analysis revealed that cassava flour had the highest retention on >0.71>1mm sieves, wheat flour on >0.30> 0.50mm sieves and Irish potato on

Date: 2021
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