ABSTRACT

The study developed and evaluated the proximate, antinutrients and sensory properties of bread and biscuit produced from fermented bambara nut and wheat flour blends. The cotyledons of white/cream variety of bambara nut was fermented after whole beans had been soaked, cooked and dehulled. The effect of fermentation on nutrient and antinutrients was analysed at 24h intervals for 120h using standard assay methods. Fermentation significantly increased (P<0.05) crude protein and crude fat contents. The highest increase in protein due to fermentation was recorded at 72h (24.96%). There was a significant decrease (P><0.05) in the ash, crude protein, crude fat and crude fibre in the sample that was pre-processed (soaked, cooked and dehulled). All the antinutrients analyzed (oxalate, tannin, cyanide arid phytate) were significantly reduced (P><0.05) in both the fermented and pre — processed samples. The crude protein of the flour formulated from fermented bambara nut and wheat flour at different ratios (75:25, 50:50 and 25:75) increased as the level of fermented bambara nut flour increased in the blend. The crude protein ranged from 21.77 — 24.67%. However, flour blend from combined fermented (co — fermented) bambara nut and wheat flour had a crude protein content (26.78%) significantly higher (P><0.05) than that from fermented bambara nut and wheat flour blends. The antinutrient contents of all the flour blends ranged from 0.55 — 0.63% (Oxalate), 0.31 — 0.78% (Tannin), 1.42 — 2.83mg/kg (hydrogen cyanide) and 0.45 — 0.79 (phytate). These values were below the recommended safe levels of 2 — 5g, 10mg and 1% for oxalate, hydrogen cyanide and phytate respectively. Furthermore, bulk density, oil and water absorption capacity and emulsion capacity of the flour blends fall within the range of 0.70 — 0.82g/cm3, 1.35 — 1.53g oil/g flour, 1.70 — 2.80g water/g flour and 50.0 — 59.omg/g respectively. The nutrient composition of the bread and biscuit samples showed that the crude protein of the bread samples increased with increase in fermented bambara nut inclusion. The energy value of the bread samples ranged from 1750.O5KJ to 1794.78KJ. The bread produced from the flour blend with 25% fermented bambara nut flour and 75% wheat flour compared favourably to that produced from 100% wheat flour in all the sensory attributes. The crude protein content of the biscuit samples ranged from 21.73% to 26.41%. Biscuit samples produced from unsupplemented flours had a significantly higher (P><0.05) crude fibre content. All the biscuit samples except sample from co- fermented flour were liked moderately (score 7) by the panellists in terms of colour, texture and overall acceptability (P>0.05). However, the biscuit produced from the flour blend with 25% fermented bambara nut flour and 75% wheat flour had higher (P.05) crude protein and crude fat contents. The highest increase in protein due to fermentation was recorded at 72h (24.96%). There was a significant decrease (P 05) in the ash, crude protein, crude fat and crude fibre in the sample that was pre-processed (soaked, cooked and dehulled). All the antinutrients analyzed (oxalate, tannin, cyanide arid phytate) were significantly reduced (P<0.05) in both the fermented and pre — processed samples. The crude protein of the flour formulated from fermented bambara nut and wheat flour at different ratios (75:25, 50:50 and 25:75) increased as the level of fermented bambara nut flour increased in the blend. The crude protein ranged from 21.77 — 24.67%. However, flour blend from combined fermented (co — fermented) bambara nut and wheat flour had a crude protein content (26.78%) significantly higher (P><0.05) than that from fermented bambara nut and wheat flour blends. The antinutrient contents of all the flour blends ranged from 0.55 — 0.63% (Oxalate), 0.31 — 0.78% (Tannin), 1.42 — 2.83mg/kg (hydrogen cyanide) and 0.45 — 0.79 (phytate). These values were below the recommended safe levels of 2 — 5g, 10mg and 1% for oxalate, hydrogen cyanide and phytate respectively. Furthermore, bulk density, oil and water absorption capacity and emulsion capacity of the flour blends fall within the range of 0.70 — 0.82g/cm3, 1.35 — 1.53g oil/g flour, 1.70 — 2.80g water/g flour and 50.0 — 59.omg/g respectively. The nutrient composition of the bread and biscuit samples showed that the crude protein of the bread samples increased with increase in fermented bambara nut inclusion. The energy value of the bread samples ranged from 1750.O5KJ to 1794.78KJ. The bread produced from the flour blend with 25% fermented bambara nut flour and 75% wheat flour compared favourably to that produced from 100% wheat flour in all the sensory attributes. The crude protein content of the biscuit samples ranged from 21.73% to 26.41%. Biscuit samples produced from unsupplemented flours had a significantly higher (P><0.05) crude fibre content. All the biscuit samples except sample from co- fermented flour were liked moderately (score 7) by the panellists in terms of colour, texture and overall acceptability (P>0.05). However, the biscuit produced from the flour blend with 25% fermented bambara nut flour and 75% wheat flour had higher