Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

Abstract

ABSTRACTThis study was carried out to investigate the effects of wheat flour substitution with tigernut flour in bread production. Bread was baked from the composite flour and was analyzed for proximate composition, physical properties, and sensory quality, while staling characteristics were determined on composite bread samples stored for four days. There were significant differences (p < 0.05) in the proximate composition of bread samples. The physical properties of the bread decreased with addition of tigernut flour. Sensory quality decreased with increase in tigernut flour inclusion for all the attributes. As substitution of tigernut flour increases, the hardness of the composite bread increases during storage days. Crust moisture increased, while crumb moisture decreased during storage. Incorporation of tigernut flour into wheat flour led to a reduction in oven spring, loaf weight, loaf volume, specific volume, and crumb moisture, with a corresponding increase in hardness, crust moisture, fiber, and mineral content. However, tigernut flour could be incorporated up to 8% level in the formulation of bread without affecting its overall acceptability.