PRODUCTION AND EVALUATION OF BREAD FROM WHEAT (TRITICUM SPP), TIGERNUT (CYPERUS ESCULENTUS) AND RICE (ORYZA SATIVA) FLOUR BLENDS.

This study investigated the production and evaluation of bread produced from composite blends of wheat, tigernut, and rice flours. The objective was to determine the effect of partial substitution of wheat flour with tigernut and rice flours on the proximate, functional properties and sensory attributes of the resulting bread. Wheat flour was substituted in three different ratios: 80:10:10, 70:20:10, and 60:20:20 (wheat:tigernut:rice), while 100% wheat bread served as the control. The bread samples were produced using the straight dough method, and evaluated for sensory attributes (taste, colour, aroma, texture, and overall acceptability) using a 9-point hedonic scale by a 20-member untrained panelist. Proximate composition determined includes moisture, crude protein, fat, ash, fibre, and carbohydrate content, along with energy values. Functional properties of the flour blends—bulk density, water absorption capacity, foaming capacity, and swelling index—were also evaluated. Statistical analysis was carried out using ANOVA at a 5% significance level. Results showed that the 100% wheat bread (Sample A) recorded the highest scores in sensory attributes (e.g., taste: 7.60; texture: 8.05), while Sample C (70:20:10) was rated highest in overall acceptability among the composite blends (7.15). Moisture and fibre content increased with higher inclusion of tigernut and rice flours, whereas protein and carbohydrate contents slightly decreased. Functional properties revealed improved water absorption capacity (from 135.5 in A to 159.8 in D) and swelling index with increased composite substitution. The study concludes that up to 40% of wheat flour with tigernut and riceflours can produce nutritionally enriched bread. It recommends the adoption of the 70:20:10 blend for commercial baking, as well as further exploration into storage stability, product diversification, and consumer education to promote acceptance of composite breads using indigenous raw materials.