ABSTRACT

The research was carried out to evaluate the nutrient and sensory properties of gluten free flat bread from blends of acha and bambara nut flour, Acha grains were purchased from Wurukum Market, Makurdi, Benue State whereas bambara nut, wheat flour and ingredients used for this research were purchased from Umuahia Main Market, Abia State. Acha grains were sorted, washed in tap water and drained, and they were dried (in oven at 50ºC for 6 h), milled using hammer mill and sieved (0.2 mm mesh size) to obtain fine acha flour that was packaged in an airtight nylon. Bambara nut seeds were sorted, soaked in water for 24 h and manually dehulled Acha and bambara nut composite flour were mixed with salt, vegetable oil and water and they were manually kneaded and moulded prior to baking at 160 ºC for 2 min to obtain flat bread samples that were cooled and packaged in Ziploc bag for analyses. The samples were presented in identical packaging materials labeled with appropriate codes. Portable water was served to the panelists to use in rinsing their mouth after each tasting so as not to interfere with the taste of the proceeding samples. Quality attributes of the flat bread samples were scored in a 9 point Hedonic scale. The experimental data were expressed as mean ± SD (standard deviation). The data was subjected to One-way Analysis of Variance (ANOVA) using the Statistical Product of Service Solution version 22.0 software while the Duncan Multiple Range Test (DMRT) method was used to compare the means of experimental data at 95 % confidence interval. The results of proximate composition of flat breads from acha and bambara nut ranged from 10.20% to 16.32%. There were significant differences (P<0.05) among the moisture contents of the flat breads. FB1 (Flat bread from 100% wheat flour) had the highest moisture content (16.32%) whereas FB4 (Flat bread from 30% acha flour and 70% bambara nut flour) had the lowest value of moisture (10.20%). The fibre contents of the flat breads ranged from 1.89% to 3.22%, the flat breads had their fat contents ranged from 6.10% to 12.39%. Beside the appearance and taste of FB2 (Flat bread from 50% acha flour and 50% bambara nut flour) and FB4 (Flat bread from 30% acha flour and 70% bambara nut flour), the sensory properties of all the flat bread samples were liked by the panelists with FB1 having the highest ratings followed FB5 (Flat bread from 90% acha flour and 10% bambara nut flour) which its appearance, taste and general acceptability were more liked by the panelists.