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ISSN: 2375-3935

American Journal of Food Science and Nutrition

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Quality Evaluation of Composite Bread Produced from Wheat, Cassava, Plantain, Corn and Soy-bean Flour Blends

American Journal of Food Science and Nutrition
Vol.4 , No. 4, Publication Date: Aug. 23, 2017, Page: 42-47

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Authors

[1]	Oluwafemi Gbenga Isaac, Department of Food Technology, Federal Polytechnic Ado, Ado Ekiti, Nigeria.
[2]	Seidu Kudirat Titilope, Department of Food Technology, Federal Polytechnic Ado, Ado Ekiti, Nigeria.

Abstract

The study evaluated the proximate and sensory qualities of bread produced from composite flour (Wheat, cassava, plantain and defatted soya-bean) were manually processed separately to produce composite flour at different substitution level for bread production. Proximate analysis was determined and the sensory attributes were evaluated respectively using standard procedures. The result of the analysis showed that moisture content ranged between 9.03% and 9.28%, ash content between 1.81% and 2.41%, crude fibre between 9.07% and 9.25%, crude fat between 20.65% and 21.52%, crude protein between 10.33% and 11.00%, estimated carbohydrate between 46.82% and 49.10%. Also, there were significantly different (p < 0.05) in the results for sensory evaluation with values ranging from 5.53 to7.73, 5.40 to 7.67, 5.73 to 7.60, 5.33 to 7.20, 5.80 to 7.87 for appearance, taste, texture, flavour, overall acceptability respectively. The study showed that composite bread of 65% wheat flour, 10% cassava, 10% Plantain, 15% soya beans had appreciable amount of protein, fat and lower carbohydrate content compare with composite bread of 65% corn flour, 10% cassava, 10% Plantain, 15% soya beans. Sensory evaluation results also showed that there was significant different between the products. The control sample was rated high in all the sensory attributes except for flavour of sample B which was not significantly different from the control.

Keywords

Composite, Sensory Attribute, Proximate, Evaluation

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