Abstract:

The purpose of the study was to evaluate the effects of the groundnut seed coat in composite flour bread, specifically concerning nutritional composition and baking properties, as well as consumer acceptability. Groundnut seed coat is the by-product of processing peanuts, and as it is rich in protein, antioxidant, and dietary fibre, it seems to be a good candidate for improving the quality of bread. The study adopted an experimental research design by incorporating different groundnut seed coat flour levels (0, 20, 30, and 50%) into composite wheat flour bread. All proximate composition, functional characteristics, and sensory evaluation analyses were conducted employing standardized techniques, and a significance level of p<0.05 was adopted. The moisture content, crude fat, crude protein, carbohydrate, ash content, and crude fiber ranged between 31.85%-33.27%, 3.36%-7.74%, 12.48%-15.35%, 41.41%-51.12%, 1.20%-1.72%, and 0.00%-4.93%, respectively. It was evident from the results that increased groundnut seed coat substitution improves the nutritional profile of the bread, especially in protein, crude fiber, and ash content. High levels of substitution adversely affected loaf volume, elasticity of dough, and aeration because of gluten dilution. The sensory evaluation revealed that the best bread was that partially substituted with 20% groundnut seed coat (G1) due to its appreciable texture, flavor, and overall acceptability as opposed to the formulated one having a substitution of 50% (G3), which reduced acceptability among consumers. This research recommends using groundnut seed coat as value addition in bread making for sustainable food systems and reduction of agricultural waste. It is recommended that grounds include groundnut seed coat flour as part of their healthier and nutrient-dense bakery products.