Effect of Germinated Tigernut and Moringa Flour Blends on the Quality of Wheat-Based Bread

Abstract

This study investigated the effect of germinated tigernut and Moringa flour addition on the quality characteristics of wheat-based bread. Wheat, germinated tigernut and Moringa flours were blended at different proportions where 100% wheat flour served as standard. Pasting properties of wheat flour were affected by addition of germinated tigernut and Moringa flour blends. Addition of germinated tigernut and Moringa flours to wheat flour increased the protein, crude fiber and ash contents of bread from 13.01 to 19.51%, 0.77 to 3.71%, and 1.21 to 2.63%, respectively, whereas carbohydrate content decreased from 59.06 to 41.98 kcal. Iron, calcium and magnesium contents of bread increased from 2.03 to 3.68 mg/100 g, 46.37 to 57.12 mg/100 g, and 68.47 to 108.44 mg/100 g, respectively, whereas sodium decreased from 189.20 to 136.69 mg/100 g. The loaf weight increased from 153.56 to 157.98 g. There was no significant (P ≥ 0.05) difference in sensory properties between 100% wheat bread and composite bread. Practical Applications The study examined the possibility of substituting wheat flour with germinated tigernut and Moringa flours during bread making. This study will have practical application during the production of bread with functional attributes. The results indicate that substitution of wheat flour with up to 15% germinated tigernut and Moringa flours resulted to bread loaves with improved nutritional, loaf weight and sensory properties.