Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread

Abstract

AbstractBackgroundThis work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat‐treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% moisture) were infrared or microwave heat (1200 W at 130°C) treated alone and in combination. Mixolab, Alveograph, and the creep and recovery test were used to determine the rheological properties of composite dough. A rheofementometer was used to elucidate composite dough behavior during proofing. Bread texture was determined using a texture analyzer and bread characteristics such as loaf volume and size were also determined.ResultsThe results showed that the principal component analysis (PCA) explained 67.4% of variations, with Component 1 explaining 34.4% and Component 2 explaining 33%. From the PCA, mixolab parameters, such as WA, protein weakening, and starch behavior parameters (C3–C5), were a better predictor of composite dough behavior than the alveograph and the creep and recovery test. According to the PCA plot, samples composited with 15% Bambara groundnut flour from 53% moisture conditioning and heat treated with a combination of microwave and infrared closely resemble the wheat dough and bread.ConclusionPCA showed that composites made with flours from the 53% moisture‐conditioned Bambara groundnut seeds and heat‐treated using a combination of microwave and infrared were closer to wheat, particularly those composited with 15% Bambara groundnut flour.SignificanceThis study provides the nutrient‐dense Bambara groundnut flours from heat‐treated seeds as a suitable alternative to improve the nutritional quality of composite wheat bread. The study also provides insight into the composite dough's rheological and bread physical properties.