Year Published: 2018
Journal of Food Processing and Preservation
A. S. Adeboye, O. E. Fayemi, A. Bamgbose, A. Adewunmi, S. S. Sobowale
In this study, authors investigated using reduced-fat peanut flour in varying proportions (10-50%) with wheat flour to make bread. They then examined the results of each proportion on physical parameters, sensory profile, and shelf life.
Consumers preferred the taste and aroma of the peanut-wheat flour loaves that included 20% or more of peanut flour. Breads that had atleast 10% peanut flour inclusion had a higher overall acceptability than 100% wheat flour. Authors concluded that incorporating peanut flour into breads may add value to the bread variety on market shelves.