Mukwevho, PeterEmmambux, Mohammad Naushad2024-05-202024-05-202024-05Mukwevho, P., & Emmambux, M.N. (2024). Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread. Cereal Chemistry, 101, 668–680. https://doi.org/10.1002/cche.10766.0009-0352 (print)1943-3638 (online)10.1002/cche.10766http://hdl.handle.net/2263/96068BACKGROUND : This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat-treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% moisture) were infrared or microwave heat (1200 W at 130°C) treated alone and in combination. Mixolab, Alveograph, and the creep and recovery test were used to determine the rheological properties of composite dough. A rheofementometer was used to elucidate composite dough behavior during proofing. Bread texture was determined using a texture analyzer and bread characteristics such as loaf volume and size were also determined. RESULTS : The results showed that the principal component analysis (PCA) explained 67.4% of variations, with Component 1 explaining 34.4% and Component 2 explaining 33%. From the PCA, mixolab parameters, such as WA, protein weakening, and starch behavior parameters (C3–C5), were a better predictor of composite dough behavior than the alveograph and the creep and recovery test. According to the PCA plot, samples composited with 15% Bambara groundnut flour from 53% moisture conditioning and heat treated with a combination of microwave and infrared closely resemble the wheat dough and bread. CONCLUSION : PCA showed that composites made with flours from the 53% moisture-conditioned Bambara groundnut seeds and heat-treated using a combination of microwave and infrared were closer to wheat, particularly those composited with 15% Bambara groundnut flour. SIGNIFICANCE : This study provides the nutrient-dense Bambara groundnut flours from heat-treated seeds as a suitable alternative to improve the nutritional quality of composite wheat bread. The study also provides insight into the composite dough's rheological and bread physical properties.en© 2024 The Authors. Cereal Chemistry published by Wiley Periodicals LLC on behalf of Cereals & Grains Association. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License.Bambara groundnut (Vigna subterranean)BreadComposite doughDough rheologyMixolabSDG-02: Zero hungerArticle