QUALITY EVALUATION OF BREAD FROM WHEAT, CARROT BLENDS SUBSTITUTED WITH TIGER NUT RESIDUE
Abstract
This study evaluated the quality of bread produced from blends of wheat, tiger nut residue, and
carrot
formulations were prepared: 100% wheat (control), and wheat
substituted with 5-20% tiger nut residue flour and 5% carrot flour. Flour and bread samples
were
subjected to functional, proximate, physical, and sensory using standard methods.
Functional properties such as oil absorption (0.60 to 0.70 g/g), water absorption (0.40 to 0.55
g/g),
bulk density (0.59 to 0.71 g/ml), and swelling capacity (5.80 to 7.60 ml/g) varied
significantly (p < 0.05) among the blends. Proximate analysis revealed moisture content
ranging from 27.20 to 39.58%, crude protein from 10.05 to 16.62%, crude fiber from 0.40 to
2.52%, and carbohydrate from 42.66 to 54.20%, with a significant (p
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