Abstract

The aim of this research was to promote value addition of wheat based bread by the utilization of local plant resources such as tigernut and sesame. The effect of addition of tigernut and increasing substitution of defatted sesame flours on proximate and mineral compositions and the sensory properties of the wheat based bread were evaluated. Tigernut and sesame were processed into flours, which were used partially in substituting the wheat flour. Six blend ratios and codes of 100:0:0 (sample A), 90:10:0 (sample B), 85:10:5 (sample C), 80:10:10 (sample D), 75:10:15 (sample E) and 70:10:20 (sample F) were developed for wheat, tigernut and defatted sesame flours respectively. For the proximate composition of the bread samples, the protein, fat, ash and fibre contents of all the samples increased significantly with addition of tigernut flour and increasing substitution with defatted sesame flour, while carbohydrate content decreased. The mineral composition (calcium, zinc, magnesium and iron) of the samples all increased with addition of tigernut flour and increasing incorporation of defatted sesame flour. The sensory attributes of sample C compare favourably with sample A. The study revealed that it is possible to produce composite bread by partially substituting the wheat flour with the incorporation of tigernut and defatted sesame flours. This will go a long way in improving the socio-economic status of local farmer, reduce the over-dependence on wheat, boost the use of more local plant resources and make bread more affordable and available.

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