Enrichment Of Wheat Flour With African Yam Bean (Sphenostylisstenocarpa) Flour For Buns Production:- Umoren, Nsemeke S

ABSTRACT xiv r ■ ! This work investigated the potential ofAfrican yam Bean (AYB) in enriching buns produced from wheat and AYB flour. Mixture experimental design was used for the flour formulation, which produced eight runs. Experiments were done in duplicate. Result of analysis showed that proximate composition ofthe flour samples showed a dry matter content range of92.13 - 92.69%, moisture content ranged from 7.31 to 7.87%, protein 8.25 to 11.81%, crude fibre 1.71 to 3.72%. fat 1.11 to 1.82%, ash ranged from 1.05 to 1.54, carbohydrate 75.74 to 80.98 and energy value ranged from 353.03 to 378.38 kcal. Mineral composition showed that calcium ranged from 89.54 to 130.56 mg/100 g, potassium ranged from 87.61 to 121.93 mg/lOOg, magnesium ranged from 15.03 to 21.86 mg/lOOg, iron ranged from 9.52 to 10.51 mg/100 g, while zinc ranged from 2.07 to 2.52 mg/100 g. Functional composition result showed that bulk density ranged from 0.66 to 0.71 g/ml, swelling index ranged from 2.67 to 3.41 g/ml, water absorption capacity ranged from 56.34 to 78.51 g/ml while oil absorption capacity ranged from 48.58 to 67.24 g/ml, gelatinization temperature ranged from 61.74 to 65.91 °C and emulsion capacity range of 17.56 to 18.52 g/ml was recorded. Physical parameters of the buns produced showed that composite technology enhanced the physical property ofthe products. Buns volume ranged 232.66 to 260.01 cm3, specific volume ranged from 2.66 to 3.37 cm3/g, density from 0.37 to 0.69 g/cm3. Percentage yield showed a range of 86.41 to 93.01 % from the composite flour. Hardness ranged from 23.05 to 26.38 and springiness ranged from 0.68 to 0.96. Proximate composition ofthe buns produced showed increased protein, fibre, fat and ash contents with increasing AYB flour. While sensory evaluation showed that all buns produced from blends ofwheat-AYB irrespective ofthe flour ratio was accepted by the panelists with respect to overall acceptability.