Effect of Different Malting Times on Bambara Groundnut (vigna Subterranea) Seeds in Composite Flour Blends With Wheat for Bread Production: Assessing Nutritional, Functional, and Sensory Properties to Improve Bread Quality and Local Crop Utilization.
Student: Nkasiobi Mary Okeworo (Project, 2025)
Department of Food Science and Technology
Enugu State University of Science and Technology, Enugu, Enugu State
Abstract
The study investigated the impact of varying malting times (0–96 hours) of Bambara groundnut seeds on their use in wheat flour blends for bread production. Results showed that malting improved mineral, vitamin, and fiber contents, and enhanced water and oil absorption capacities. However, excessive malting reduced protein and amino acid content and slightly lowered sensory acceptability. Bread made with moderately malted Bambara groundnut (around 48 hours) compared favorably with non-malted samples. Overall, malting enhanced nutritional quality and demonstrated the potential of Bambara groundnut–wheat blends in producing nutritious, locally sourced bread.
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For the full publication, please contact the author directly at: okeworonkasiobimary@gmail.com
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- Mohammed Lawan College of Agriculture, Maiduguri, Borno State 12
- Moshood Abiola Polytechnic, Abeokuta, Ogun State 7
- Nasarawa State University, Keffi, Nasarawa State 8
- Niger Delta University, Wilberforce Island, Bayelsa State 28
- Niger State College of Education, Minna, (Affl To Usmanu Danfodiyo Uni, Sokoto) 1
- Nigeria Maritime University, Okerenkoko, Delta State 1
- Nigerian Army University, Biu, Borno State 3
- Nile University of Nigeria, Abuja 3
- Nnamdi Azikiwe University, Awka, Anambra State 98
- Northwest University, Kano, Kano State 179