Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour

Abstract

The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to substitute wheat flour at the following; (Wheat to Fluted pumpkin seed flour ratio); 100:0 (control), 90:10, 80:20, 70:30, 60:40%, 50:50, and labelled as samples A, B, C, D, E, and F, respectively. The ash content ranged from 1.20 – 2.55%, with sample A given significantly lower ash content (1.20%) than those of the enriched Madiga. Significantly higher ash values of 2.55%, 2.44% and 2.39% were recorded in samples E, F and D, respectively. There was no significance in the fat content of samples A and B. Percentage protein ranged from 6.79% – 9.36%. The crude protein content of all the enriched Madiga samples were significantly higher than that of the control, Crude fiber content ranged from 0.91% – 1.82%, with sample C given significantly higher value of 1.82% followed by samples D and F. Control local Madiga gave significantly higher carbohydrate content of 74.31%. The energy value per kcal/100g for samples B, C, D, E and F were 258.62, 284.16, 296.07, 296.96 and 278.81, respectively. Samples B and C received significantly higher value of 4.70 and 4.05, respectively, keeping these samples in the ‘sweet’ to ‘very sweet’ range. Samples B and C received significantly higher overall acceptability and were scored 3.85 and 3.70, respectively. These values were however, not significantly difference from 3.33 and 2.93 as scored in samples D and E, respectively. Substitution of wheat flour with 10, 20 and 30% defatted fluted pumpkin seed flour was effective in producing enriched Madiga bread, thus recommended.