Abstract

 This research work on the chemical composition and sensory evaluation of bread made from African yam bean and corn flour blends was done because malnutrition has been the giavest single threat to the world’s public health and is an unbearable burden not only on the health systems, but the entire socio-cultural and economic status of the societies in Nigeria. The objective of this research was to evaluate the chemical composition, functional and sensory properties of the bread made from African yam bean and corn flour blends. The results showed that the substitution ofAfrican yam bean and corn flour increases the protein in (g/lOOg) which ranged from (10.92e±0.01 to 25.11 a±0.01), fat in (g/lOOg) (2.29 f±0.01 to 4.03a±0.01), ash (g/lOOg) (1.40f ±0.01 to 2.82a ±0.01), fiber in (g/100g) (0.46f ±0.01 to 3.10a±0.01), Carbohydrate in (g/lOOg) (50.23f ±0.11 to 66.50a ±0.14), Moisture in (g/lOOg) (8.29c±0.17 to 9.41a±0.22), energy in (kcal) (321.66c ±0.75 to 330.29a ±0.49) and dry matter (80.60c±0.22 to 81.71a±0.17). The functional properties which ranged from Bulk density (g/ml) (0.73c ±0.03 to 0.87a ±0.02), water absorption capacity (g/ml) (1,77e ±0.01 to 3.09a ±0.03), oil absorption capacity (g/ml) (0.86e ±0.03 to 2.16a ±0.01), foam capacity (%) (8.42f ±0.01 to 16.71a±0.01), foam stability (g/ml) (1.18f±0.01 to 3.43a±0.03) and gelatinization temperature (°C) (17.39e ±2.14 to 79.53a ±0.03). Vitamin composition ofthe bread ranged from Pro Vitamin A (ug/g) (3.12f ±0.01 to 32.67a ±0.18), Thiamin (mg/lOOg) (0.14e ±0.01 to 1.55a ±0.01), Niacin (mg/lOOg) (0.62d ±0.03 to 1.38a ±0.01) and Vitamin C (mg/lOOg) (4.76f ±0.01 to 41.76a ±0.02). Mineral content ranged from Calcium (mg/lOOg) (13.23f ±0.01 to 72.30a ±0.01), Magnesium (mg/lOOg) (25.76f ±0.01 to 142.57a ±0.01), Potassium (mg/100g) (73.81f ±0.01 to 208.13a ±0.03) and Sodium (mg/lOOg) (28.38b ±0.01 to 66.15a ±35.37). Antinutrient composition of bread ranged from flavonoid (mg/lOOg) (0.94f ±0.01 to 11.36a ±0.01), Saponin (mg/lOOg) (0.02e ±0.01 to 0.41a ±0.01), Tanin (mg/lOOg) (0.06e ±0.01 to 1.02a ±0.01) and Alkaloid (mg/100g) (0.21d±0.01 to 1.1 la ±0.01) ofthe African yam bean and corn flour composites flours. However, this incorporation has resulted in a decrease in carbohydrate and increase in moisture content. The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) ofthe oil absorption capacity, water absorption capacity, bulk density, foam capacity and swelling index while the gelation temperature decreased. Sensory tests indicated that there is a significant difference (p <0.05) between the bread produced from However, it is suggested that African yam bean and corn flour could be suitably incorporated into wheat flour up to a rate of 30%.