SOME PROXIMATE, PHYSICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF BREAD PRODUCED FROM MIXES OF WHEAT, ACHA AND BAMBARA NUT FLOUR

Abstract

The proximate composition, physical, microbiological properties as well as sensory attributes of bread produced from wheat, acha and bambara nut flour mixes were investigated. Bread loaves indicated increase in protein, fat, ash and fibre as the proportions of acha and bambara nut increases while moisture and carbohydrate contents decreased significantly at p<0.05.  Physical attributes show increasing trends in the loaf mass and loaf density whereas decreasing trends in the specific volume, loaf volume and crumb hydration with increases in the proportions of acha and bambara nut was observed.  Although the total viable, yeast and mould counts increased but no coliforms were detected, an indication that the bread loaves were free from pathogenic microorganisms. The sensory attributes revealed that the control sample had the highest rating while samples with 10- 20 % level of substitution of acha and bambara nut were also acceptable.