摘要：The aim of this research was to promote value addition of wheat based bread by the utilization of local plant resources
such as tigernut and sesame. The effect of addition of tigernut and increasing substitution of defatted sesame flours on
proximate and mineral compositions and the sensory properties of the wheat based bread were evaluated. Tigernut and
sesame were processed into flours, which were used partially in substituting the wheat flour. Six blend ratios and codes
of 100:0:0 (sample A), 90:10:0 (sample B), 85:10:5 (sample C), 80:10:10 (sample D), 75:10:15 (sample E) and
70:10:20 (sample F) were developed for wheat, tigernut and defatted sesame flours respectively. For the proximate
composition of the bread samples, the protein, fat, ash and fibre contents of all the samples increased significantly with
addition of tigernut flour and increasing substitution with defatted sesame flour, while carbohydrate content decreased.
The mineral composition (calcium, zinc, magnesium and iron) of the samples all increased with addition of tigernut
flour and increasing incorporation of defatted sesame flour. The sensory attributes of sample C compare favourably
with sample A. The study revealed that it is possible to produce composite bread by partially substituting the wheat
flour with the incorporation of tigernut and defatted sesame flours. This will go a long way in improving the socioeconomic
status of local farmer, reduce the over-dependence on wheat, boost the use of more local plant resources and
make bread more affordable and available.
