ABSTRACT

The research was carried out to evaluate the nutrient composition and sensory evaluation of bread produced from carrot, fermented maize and tiger nut residue flour blends. Fermented Maize and tiger nut residue and carrot were processed into flour and mixed with wheat flour for bread production. Four samples of bread were produced: bread from wheat flour 100% denoted as BW, 50% wheat flour, 30% tiger nut residue flour and 20% carrot flour denoted as BWTC, 50% wheat flour, 30% maize residue flour and 20% carrot flour denoted as BWMC, and 40% wheat flour, 25% maize residue flour, 25% tiger nut residue flour and 10% carrot flour denoted as BWMTC. Bread made from 100% wheat flour was the control. The result of the proximate composition showed that the moisture content of bread made from 100% wheat flour was higher than others with a significant difference (p<0.05) and was least in bread made from wheat, maize residue and carrot flour. Protein contents was least in bread made from 100% wheat flour (10.50%) and highest in bread made from wheat, tiger nut residue and carrot flour ( 13.10%) . The fat contents was least in bread made from 100% wheat flour (6.15%) and highest in maize residue and carrot flour ( 17.71%), dietary fibre was least in bread made from 100% wheat flour (1.51%) and highest in bread made from wheat, maize residue and carrot flour ( 3.19%),ash was least in bread made from 100% wheat flour (2.66%) and highest in bread made from wheat, maize residue and carrot flour and bread made from wheat, tiger nut residue and carrot flour ( 3.43%), and carbohydrate contents was highest in bread made from 100% wheat flour (78.22%) and least in bread made from wheat, maize residue and carrot flour ( 64.65%) The result of the mineral and vitamin content revealed that β-carotene was highest in bread made from wheat, maize residue and carrot flour and calcium was highest in bread made from wheat, tiger nut residue and carrot flour. The values of magnesium increased significantly in bread made from wheat, maize residue, tiger nut residue and carrot flour and was lowest in bread made from 100% wheat flour and in phosphorus there was no significant different between the all the samples except the control.  The result of the sensory properties showed that there was no significant difference in the appearance and taste of 100% wheat bread and bread made from wheat, maize residue and carrot flour. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. Bread made from wheat, tiger nut residue and carrot flour and bread made from wheat, maize residue, tiger nut residue and carrot flour had the least general acceptability.