Nutritional and Sensory Acceptability of Wheat-Plantain-Horse Eye Bean Composite Bread

Abstract

The development of functional bakery products using underutilized local crops has gained considerable attention as a sustainable approach to address malnutrition and enhance food security. Incorporating nutrient-rich plant-based ingredients into bread formulations not only improves the nutritional profile of the product but also promotes the utilization of indigenous agricultural resources and reduces dependence on imported raw materials. This study optimized and evaluated the nutritional profile, functional properties, and sensory attributes of composite bread produced from wheat, plantain, and horse eye bean (Mucuna urens) flours. Flour blends were formulated at varying substitution levels: Sample A (100% wheat control), Sample B (80:10:10), Sample C (70:20:10), and Sample D (60:30:10 wheat:bean:plantain). Supplementation significantly improved the nutritional profile of the bread. Protein (11.46% to 14.71%), fat (1.44% to 10.89%), ash (0.67% to 1.58%), and crude fibre (0.42% to 1.26%) increased with higher legume inclusion, while carbohydrates decreased (86.02% to 71.57%). For functional properties, water absorption capacity (4.39% to 6.05%) and bulk density (0.57 to 0.70 g/ml) increased significantly, improving dough consistency. Conversely, sensory scores for colour, texture, and taste declined as substitution rates escalated. A consumer tolerance threshold was identified at 20% inclusion (Sample C), as taste scores dropped significantly (p < 0.05) only when bean substitution reached 30% (Sample D). The 100% wheat control retained the highest overall acceptability due to consumer familiarity. In conclusion, utilising horse eye bean and plantain flours as a composite with wheat enhances the nutritional and technical functional properties of bread. Acceptable functional loaves can be produced up to a 20% bean substitution level, though future optimisation must balance these nutritional gains with consumer sensory preferences to successfully reduce dependence on imported wheat.