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.

Keywords
Bambara malting wheat bread protein minerals vitamins sensory nutrition quality
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