Specialty bread was made from sprouted mixed-grains using adaptable technology. The grains were sprouted at atmospheric conditions (30°C, 75% RH) over a period of 6, 12, 18 and 24 h. Paste obtained from the sprouts was mixed at different ratio together with other ingredients to obtain five bread samples. Nutritional, functional and sensory properties of the resulting loaves were carried out using standard analytical methods. Conventional bread served as a control. Sprouting improved (p<0.05) the nutritional and functional properties of mixed-grain bread. Dietary fiber was 5.36 and 20.91 g/100 g-1, acidity 1.23 and 5.73% and protein energy 29.13 and 108.72 KJg-1 for control and 24 h sprouted mixed-grain bread, respectively. The developed bread may qualify as a health food judging from the data generated in this research. The breads were equally acceptable to the panel judges. Twenty-four hour sprouting is considered best for production of mixed-grain bread.
Key words: Bread, consumer, mixed grains, sprouting.
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