PHYSICO-CHEMICAL PROPERTIES OF WHEAT/FERMENTED BENISEED COMPOSITE FLOUR AND BAKING CUM SENSORY PROPERTIES OF BREAD PRODUCED FROM THE COMPOSITE FLOUR

Abstract

This study investigated the functional and nutrient compositions of composite flours of wheat (Triticum aestivum L.) and fermented beniseed (Sesamum indicum L.) and baking cum sensory properties of the bread produced from the flour samples. Wheat flour was substituted with fermented beniseed flour (FBSF) at 10%, 20%, and 30% levels, with 100% wheat flour serving as control and the samples were tagged as A,B, C and D, respectively. The functional and nutrients and antinutrient composition of the composite flour samples were determined. The baking and sensory properties of the bread produced from the flour samples were determined. Proximate analysis revealed that composite flours had significantly higher protein (14.65-16.53%) and fat (11.00-11.75%) contents compared to control (protein: 12.68%, fat: 2.25%), alongside increased ash and crude fibre but reduced carbohydrate content. Functional property assessment showed water absorption capacity (WAC) ranged from 3.84 to 4.17 g/g, and oil absorption capacity (OAC) from 3.67 to 3.80 g/g, with composite flours maintaining desirable baking qualities. Mineral composition indicated higher copper (up to 1.258 mg/kg) and iron (up to 2.892 mg/kg) levels in composite samples compared to control. Sensory evaluation demonstrated that bread with 10% FBSF (sample C) achieved the highest scores for colour (5.30), taste (5.58), texture (4.42), and overall acceptability (5.17), followed by the 20% blend (sample B), while 100% wheat bread had the lowest sensory ratings. The study concludes that fermented beniseed-wheat composite bread offers a viable, nutrient-enriched alternative to conventional wheat bread, with potential applications in enhancing dietary diversity and combating micronutrient deficiencies in wheat-import-dependent regions.