ABSTRACT

 Flour blend with different proportions were prepared from melon seed (Colocynthis citrullus L.) and wheat (Triticum aestivum). The different samples of the flour blends were used to produce breads. The flour samples were evaluated for proximate composition, functional properties, and vitamin content. The result of the proximate composition of the flour samples ranged from 8.29-11.30% moisture, 80.70- 91.71% dry matter, 0.56 -3.44% ash, 15.57- 30.43% protein, 1.53 -42.71% fat, 0.41- 3.53% fibre and 8.59 - 73.64% carbohydrate. The functional properties of the flour samples ranged from 0.67 -0.82 bulk density, 2.11 -3.76 oil absorption capacity, 1.83 -2.56 water absorption capacity, 1.63 -2.07 swelling index, 73.50- 81.00 gelatinization temperature (0°C), 34.28 -94.48 emulsion capacity, 20.49 - 42. 31 emulsion stability and 16.81 - 18.83 foam capacity. vitamin content ranged from 1.47 - 2.55 thiamin, 0.86 - 4.17 riboflavin, 2.48 - 4.29 Niacin and 3.34 - 16.39 vitamin E. the bread samples produced were evaluated for proximate composition and sensory properties .result for the proximate composition of the bread ranged from 19.87 - 28.29% moisture, 1.26 - 2.83% ash, 71.68- 80.l3dry matter, 6.47- 14.77 % protein, 14.43 - 21.83% fat, 0.64 - 1.23 % fibre and 31.07- 57.34% carbohydrate. The sensory evaluation conducted on the bread samples showed that the control sample 700 (100% wheat flour) was the most accepted by the panelists. However sample 703 (75% wheat flour and 25% melon seed flour bread) also was favorable in terms of consumers acceptability.