ABSTRACT

Wheat flour and Bambara flour were combined in nine (9) rationalized portions. Parameter such as the functional properties was carried out both on the flour blends and the whole wheat used as control. The blends were found to possess greater bulk density by approximately 0.09 than the control. The gelation temperature of the blends were greater than that of the control by approximately 8°C. The blends' wettability surpassed that of the whole wheat by almost 107S. The foam stability and foaming capacity of the blends showed greater values than that of the control by approximately 24g/ml and 4.00g/ml respectively. However, the blends' water absorption capacity had less values than that of the whole wheat flour by approximately 0.21g/ml. The Physical characteristics of the doughnuts produced showed that their actual volume gave greater values than that of the control by 270cm3. The weight of the doughnut blends were all higher than that of the control by 40g on the average. The predominant antinutrients were phytates and tannins. The mean tannin content was 0.26% and that of the Phytate was 1.1 0%. Proximate analysis showed that all the doughnut blends yielded far higher proteins than the control by 10% protein. Doughnut (10:90) (wheat: bambara) had the highest protein content of 18.07%. Although, most of the doughnuts fell behind the control in appearance, taste, texture, flavor, doughnut (10:90) (wheat: bambara) surpassed the control in all essential sensory attributes including general acceptability.