Effect Of Partial Replacement Of Wheat Flour With Bambara Groundnut [Voandzeia Subterranean] Flour In Baking.

ABSTRACT

Bambara groundnut (Voandzeia subterranea) seed were ground into flour, analysed of its proximate and mineral composition and used as a replacement for wheat in the ratio of Wheat flour: Bambara groundnut flour (WF:BGF).WF: BGF (50:50), WF: BGF (60:40), WF: BGF (40:60). The blends were compared chemically with wheat flour which served as a control. The result obtained indicated that bambara groundnut flour had the highest level of protein and can be used for wheat replacement. The result revealed that biscuits could be made from 100% bambara groundnut flour. The blends were used to produce biscuits. 5 point hedonic scale sensory evaluation was used to judge the acceptability of the blends. Analysis of variance and Duncan new multiple range test (DNMRT) were used to compare the scores for the different attributes. The sensory evaluation showed that the biscuits made with WF: BGF (60:40) were almost the same at (P<0.05) with on made from 100% wheat flour (control). >0.05) with on made from 100% wheat flour (control).