Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

This study explored the potential of African walnut in formulation composite flour which can be used for bread production and various food applications. was produced to substitute wheat at different levels (5 - 25%) wheat-African flour. Functional pasting properties were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes sensory acceptability from Wheat served as control. The showed varying functional ranged 2.43 3.46 (swelling capacity), 1.15 1.85 mL/g (water absorption 2.15 2.75 (oil 10.80 to16.60% (foam 63.0 75.0% (dispersibility), 38.92 69.92 seconds (wetability), 0.75 0.79 g/mL (packed bulk density) 0.43 0.47 (loose density). Inclusion reduced peak viscosity (53.92 – 148.83 RVU), trough (52.25 88.58 breakdown (1.67 60.25 final (74.08 191.25 RVU) setback (21.83 102.67 Composite had better protein (9.75 16.93%), fat (3.42 9.94%), ash (1.46 2.75%), crude fibre (0.86 3.64%) but specific volume (2.36 4.18 cm3/g) height (3.00 5.40cm) than control, exhibited appreciable activity (DPPH: 31.60 73.09% FRAP: 0.51 4.25 mg/g). In term samples with 5 10 % compared favourably Thus flours an array physicochemical could make it useful Acceptable substituted 10% level.