Quality Characteristics Of Bread Samples Produced From Composite Flour Of Wheat (Triticum Aestivum) And Whole Or Defatted Fluted Pumpkin (Telfairia Occidentalls) Seeds

ABSTRACT

Quality characteristics of bread produce from composite flour of wheat (Tritictim aestivurn) and whole or defatted fluted pumpkin (Telfairia Occidentalis) seed were investigated. Bread loaves were baked using the straight-dough procedure and evaluated for quality characteristics. The results showed the protein content of the bread increased from 8.40% to 19.25% for the addition of 0-25% whole fluted pumpkin flour representing 10.85% increase while 0-25% level of defatted fluted pumpkin flour addition showed an increase in protein content from 8.40%-22.40% representing 14% increase. Results of protein showed there were significant differences in the samples with blends of the fluted pumpkin flour and the control. The values obtained showed that the blends can produce acceptable bread with increase protein content but the use of 5-15% whole or defatted fluted pumpkin flour is recommended in bread making because of baking quality and sensory properties.