Quality And Sensory Attributes of Microwave Treated Flour of Composite Bambara Bread

Abstract

Effect of microwave heat treatment was investigated on the proximate and sensory quality of wheat-bambara bread. The Wheat flour (WF) and microwave bambara seed flour were blended in the following ratios: A = 100% wheat flour(control); sample B = 90:10, 5 minutes treated microwave wheat – with bambara flour; sample C = 90:10, 10 minutes treated microwave wheat – with bambara flour; sample D = 90:10, untreated wheat – with bambara flour; sample E = 80:20, 5 minutes treated microwave wheat – with bambara flour; sample F = 80:20, 10 minutes treated microwave wheat –with bambara flour; sample G = 80:20, untreated wheat –with bambara flour in production of bread. The samples were analyzed for proximate composition and sensory evaluation. The results showed that the moisture content ranged from 15.03 to 17.94%; Protein content ranged from 13.42 to 17.05%; Fat content ranged from 2.03 to 2.76%; Ash content ranged from 2.36 to 2.94%; fiber content ranged from 1.76 to 2.45%; and carbohydrate ranged from 57.34 to 63.89%. The sensory evaluation shows that bambara bread composed of 10 and 20% composite flour were not significantly different in most sensory attributes and acceptability from the control. Bambara bread microwave treated on sensory quality, ability to purchase composite bread showed low means score to each of the characteristics.