QUALITY EVALUATION OF ALKUBUS (STEAM BREAD) PRODUCED FROM IMPORTED AND INDIGENOUS WHEAT FLOUR

Background: Alkubus (steamed bread) is a traditional staple in Northern Nigeria, deeply rooted in Hausa culinary heritage and Arab historical influences. Despite its popularity, Nigeria remains heavily dependent on imported wheat (Triticum aestivum) for its production due to the perceived superior baking qualities of foreign varieties. This study evaluates the quality differences between Alkubus produced from imported wheat and indigenous Nigerian wheat varieties to determine the feasibility of import substitution and the enhancement of local food security. Methodology: The research utilized a comparative experimental design. Wheat samples (imported and local) were sourced from the Dawanau market, Kano. Proximate analysis was conducted following AOAC (2005) standards to determine moisture, protein, carbohydrate, fat, ash, and crude fiber content. Alkubus samples were produced using traditional steaming methods. Sensory evaluation was performed by a trained panel using a 9-point Hedonic Scale to assess attributes including texture, color, taste, flavor, and overall acceptability according to ISO 8589:2007 guidelines. Results: Preliminary literature and empirical reviews indicate that while imported wheat typically possesses higher protein (approx. 12.5%) and superior gluten strength—resulting in a softer, more voluminous bread—local varieties (approx. 10.5% protein) offer higher dietary fiber (approx. 1.8%) and are favored for their traditional flavor profiles. The study explores the effects of substituting imported wheat with local varieties, assessing how blending affects the spongy texture and nutritional density of the final product. Conclusion: The findings suggest that while imported wheat remains the benchmark for commercial texture, local wheat varieties are highly suitable for traditional Alkubus production, especially when considering affordability and sustainability. The study recommends the adoption of local wheat to support indigenous agriculture and suggests that genetic or processing enhancements could further bridge the quality gap between local and imported varieties.