Journal of Advances in Food Science & Technology

This study evaluated the physical properties, proximate composition, and consumer acceptability of bread supplemented with Bambara nut flour. Bambara nut flour was prepared using a standard method and substituted for wheat flour at 10%, 20%, 30%, and 40%, while bread made from 100% wheat flour served as the control. The physical properties, proximate composition, and sensory attributes were determined using standard methods. Data from triplicate determinations were analysed using SPSS version 23, and the results were expressed as means and standard deviations. Loaf volume, loaf height, oven spring, and specific loaf volume decreased significantly (p < 0.05) from 312.02 to 175.50 cm³, 6.96 to 4.67 cm, 53.50 to 13.50 cm, and 0.77 to 0.46 cm³/g, respectively, as Bambara nut flour substitution increased. Loaf weight generally declined from 402.15 g in the control to 384.67 g at 40% substitution. Protein, fat, crude fibre, and ash contents increased from 7.93% to 11.46%, 4.46% to 5.67%, 3.41% to 5.16%, and 1.46% to 2.38%, respectively, whereas carbohydrate content decreased from 75.89% to 67.19%. Moisture content ranged from 6.84% to 8.76%. Compared with the control, bread containing 40% Bambara nut flour received lower scores for crust colour, aroma, taste, crumb texture, and overall acceptability (7.40 to 6.90, 7.90 to 5.80, 8.00 to 6.20, 7.70 to 5.90, and 8.50 to 6.70, respectively). Although substitution reduced loaf quality and sensory scores, all composite breads remained acceptable to the panel.