Production and quality Evaluation of Bread Produce from Composite Flour of Millet, Wheat and Fluted Pumpkin Seeds:- Ogbonna, Gift N

ABSTRACT

This work presents the production and quality evaluation of bread from composite flour of millet, wheat and fluted pumpkin seeds. The proximate, functional, mineral, physical properties and vitamins of the flour was evaluated. The proximate compositions ranged from moisture 14.23- 17.79 %, ash content 2.87- 3.13 %, fat content 2.53- 11.25 %, crude fibre 0.16- 2.58 %, crude protein 1.00- 9.40 % and carbohydrate 62.36 - 66.90 %. Functional properties ranged from bulk density 0.48- 0.70 mg/l00 g, oil absorption capacity (OAC) I. 18-3.51 g/ml, water absorption capacity (WAC) 0.92- 1.95 g/ml, foam stability (FS) 4.51 - 37.10 %, swelling index 12.15- 18.12 g/ml and gelation temperature 59.35 - 75.25 °c. Physical properties ranged from loaf weight 201.60- 215.25 g, loaf volume 140.45 - 281.00 cm and oven spring 4.00- 4.70 cm. Mineral content ranged from calcium 10.29- 12.01 mg/100 g, magnesium 3.81- 4.28 mg/100 g and potassium 5.12 - 6.03 mg/I 00 g. Vitamin content ranged from beta carotene content 0.12 - 0.17 mg/l00 g, vitamin B; content 0.24 - 0.31 mg/l00 g and vitamin B; 0.09- 0.29 mg/100 g. The results of this study concluded that there were enhanced . protein, ash, fibre and carbohydrate in the composite bread made from wheat, millet and pumpkin flour in comparison with the one made from only wheat.