ABSTRACT

Wheat flour samples were blended with African yam bean (AYB) flour, as a way of improving the food quality of wheat flour known to be low in protein content. The samples were, 50% wheat and 50% toasted undehulled AYB flour, 50% wheat and 50% untoasted dehulled AYB flour, 50% wheat and 50% toasted dehulled AYB flour, 100% untoasted undehulled AYB flour, 25% wheat and 75% toasted undehulled AYB flour, 75% wheat and 25% untasted dehulled AYB flour, 75% wheat and 25% toasted dehulled AYB flour, 75% wheat and 25% toasted undehulled AYB flour, 50% wheat and 50% untoasted undehulled AYB flour, 25% wheat and 75% untoasted undehulled AYB flour, 100% wheat flour, 100% toasted undehulled AYB flour, 25% wheat and 75% untoasted dehulled AYB flour, 100% toasted dehulled AYB flour, 25% wheat and 75% toasted dehulled AYB flour, 75% wheat and 25% undehulled untoasted AYB flour, 100% untoasted dehulled AYB and packaged for the determination of the proximate and functional composition. Also, the samples were used to produce bread, whose proximate and physical properties were determined. The bread samples were also subjected to sensory evaluation. The result ofthe proximate composition of both the bread and the flour samples show that there were significant differences in the proximate composition among the bread and among the flour samples. The results obtained however showed superior quality by the composite flour . and breads. The protein content,fat, moisture, fiber, ash and Carbohydrate of the flour sample ranged from 12.21 to 21.94%, 1.34 to 8.57, 3.06 to 11.29. 0.53 tol2.13, 0.97 to 4.19, 48.73 to 73.62 respectively. While that ofthe flour samples ranged from 7.24 to 10.42, 2.23 to 3.96, 7.170 to 27.42, 0.92 to 3.08,0.22 to 3.02,and 55.48 to 80.67, respectively. There was significant difference in the functional properties among the different composite ratio. The sensory properties ofthe bread samples also revealed that the bread sample with 100% wheat flour were most accepted by the panelist and it is followed by the 75:25% (wheat :dehulled untoasted African yam bean flour) which was also significantly different from the other samples at different proportion in appearance colour texture, taste, flavor, general acceptability and crust. The physical properties of the bread samples also revealed that the dehulled toasted AYB samples had higher values in width, height, weight, length and volume. The nutrient composition and sensory properties of W-AYB composite bread observed showed that AYB flour could be used as a partial substitute for wheat flour at the level 75:25% (W:AYB) flour and, it at its best when the AYB flour is untoasted and dehulled.