Influence of traditional and back-slopping steeping methods on some quality attributes of lima bean-sorghum composite flour and its bread making potential.

Over the years, fermentation process has been attributed to improving nutritional values of foods but drawbacks in legume crops due to inherent inhibiting compounds on flavor sensation of the resulting product. Hence, the urgent need to explore the influence of steeping methods on the quality attributes of flour samples and its bread making potential. Lima bean flour was processed through the traditional slopping steeping method (TSM) and back-slopping steeping method (BSSM). The processed lima bean and sorghum flour were mixed with wheat flour at ratio 0%, 2.5%, 5%, and 7.5% to produce composite breads. The flour samples were analyzed for quality, physical, and sensory characteristics. As evident from both steeping methods, there was significant differences (p < .05) among the samples. Production of breads with 2.5% inclusion of lima bean flour steeped through BSSM and 2.5% sorghum flour were the most preferable. However, breads produced from TSM gave better physical properties.