ABSTRACT

This research was carried out to evaluate the nutrient composition and sensory evaluation of bread from finger millet and wheat blend. The experimental design was carried out to produce bread from finger millet and wheat flour. Four samples of the bread was produced; 100% finger millet flour (FAM), 60% finger millet flour and 40% wheat flour (FCM), 60% wheat flour and 40% finger millet flour(WDM) and 100% wheat flour (WBM). The proximate, mineral, vitamin and antinutrient content, functional, physical and sensory properties of the bread samples were determined using standard laboratory procedures. The data generated were analyzed using IBM Statistical Product of Service Solution (Version 23.0). Result of proximate composition showed that WBM had the highest moisture content (25.56%) while FAM had the lowest moisture content (21.28%) and WBM had highest ash content (3.50%) while FCM had the lowest ash content (2.44%). This results shows there were significant differences in the nutrient content of the bread samples (P<0.05). Result of mineral content showed that FAM (300.33mg/100ml) had the highest value of potassium whereas WBM had the lowest potassium content (191.33mg/100g). Sample FAM had the highest calcium (284.53 mg/100g) while WBM had the lowest calcium (217.33mg/100g). Result of vitamin content showed that FAM had the highest value of pro- vitamin A (344.30 mg/100g) whereas WDM (334.53mg/100g) had the lowest pro vitamin A content. Sample FAM had the highest vitamin B1 (0.07 mg/100g) while WBM had the lowest vitamin B1 (0.03mg/100g). Sample WBM had the highest vitamin B2 content (0.153 mg/100g) while FAM had the lowest vitamin B2 (0.07mg/100g). Sample FAM had highest vitamin E content (42.54mg/100g) while sample FCM had the lowest vitamin E content (11.47mg/100g). Result of antinutrient content showed that FAM had the highest phytate (0.13mg/100g) whereas FCM had the lowest phytate (0.11mg/100g) and FAM had the highest value of oxalate (0.04mg/100g). Result of functional properties showed that FAM had the highest value of bulk density (0.689g/ml) while WBM had the lowest bulk density (0.67g/ml). Sample FAM (1.49g/ml) had the highest swelling index whereas WBM (1.11g/ml) had the lowest swelling index. There were significant difference between the samples (P<0.05).  Result of physical properties of the bread shows that FAM had the highest value of loaf weight (210g) whereas WBM had the lowest loaf weight (176.20³). Sample FAM had the highest loaf volume (662.87cm³) whereas WBM had the lowest loaf volume (564.87cm). The sensory properties showed that the colour (7.14), Aroma (6.91), taste (7.25), Texture (6.20) and general acceptability (7.11) of bread produced from WBM was more preferred by the panelists. Therefore it is recommended that industries and individuals who are interested in food production should adopt the use of finger millet in food and bakery products. The result also showed that nutritious and acceptable bread can be produced from finger millet and wheat blends like FCM and WDM.