Evaluation of Chemical and Sensory Properties of Bread Made from Wheat (Triticum aestivum) and African Yam Bean (Sphenostylis stenocarpa) Flour Blends

This study evaluated chemical and sensory properties of bread made from wheat (Triticum aestivum) and African yam bean (sphenostylis stenocarpa) flour blends. The study determined the proximate, functional, micronutrient, and sensory attributes of bread made from blends of wheat and African yam bean flour. Wheat and African yam beans were processed into flour and were divided into six portions. The first two portions were the control (100% wheat and African yam bean flour) while the remaining portions of wheat flour were enriched with African yam bean flour at different ratios of 10, 20, 30, and 40 percent respectively. Data was analyzed using one-way analysis of variance (ANOVA) and separated by Ducan new multiply range test (DMRT). Significance was acceptable at (p ≤ 0.05). Results obtained showed that the proximate and mineral composition of the bread increased with an increased level of African yam bean flour. Substitution ratio of 60:40 had the highest content of protein (13.92 %), crude fat (13.49 %), crude fiber (1.05 %), crude ash (1.89 %), moisture content (28.00 %), potassium (12.78 mg/100g), Iron (1.83 mg/100g), magnesium
(36.96 mg/100g), and Calcium (25.40 mg/100g) contents respectively compared to the bread made from 100 % wheat flour. Water absorption and bulk density ranged from 0.62 -145.03, and 0.27 – 0.37 g/ml respectively. From the sensory results, wheat flour bread (control sample) had the highest overall acceptability. However, products with 10 and 20 percent African yam bean substitution were most accepted by the panelists compared to other blended samples.