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Tropentag 2022, September 14 - 16, Prague, Germany
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Nutritional, functional and consumer qualities of composite wheat bread with bambara nut and vitamin A fortified cassava flour in Nigeria
Funmilayo Odunuga
Federal University of Agriculture, Abeokuta, Nigeria
Abstract
Bread is an important staple food mainly from wheat flour, water, yeast and salt the consumption of which is becoming steady even in the rural areas in Nigeria. It is however expensive, being made from imported wheat that is not cultivated in the tropics.
Cassava is the third most important source of calories in the tropics, after rice and corn. Nigeria is the leading producer of cassava. High quality cassava flour (HQCF) has been examined as a local alternative to wheat flour. The yellow flesh cassava variety contains about 100 times more β-carotene than the white variety thus a prominent source of Vitamin A.
Bambara nut is a leguminous crop of African origin and considered a complete food because of its reasonably high protein content and its good balance of essential amino acids. It has the potential to serve as an ingredient for food fortification due to its affordability, versatility, nutritional quality, and sensory acceptability.
In the quest to maintain a healthy lifestyle, people are intentional about what they ingest. The objectives of this research is to develop an optimised and acceptable bread recipe from wheat, HQCF and Bambara nut flour blends with a high nutritional profile, conduct a consumer acceptability study and promote the usage of locally processed flours thereby creating a market for local farmers of Bambara nut and cassava. This innovation shall reduce absolute reliance of bakeries on the importation of wheat flour for bread production. The satisfaction of eating healthy in a meal shall be felt.
Keywords: Bambara nut, bread, cassava, food fortification, HQCF, Nigeria
Contact Address: Funmilayo Odunuga, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria, e-mail: fumex2009
gmail.com
