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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- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 12
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10