Chemical And Sensory Attributes Of Wheat Bread (Triticum aestivum) Enriched With Sesame Seed (Sesamum indicum) Flour:- Ibeh Emmanuel O

ABSTRACT

The purpose of this study was to examine the chemical and sensory attribute of wheat bread (Triticum aestivum) produced with sesame seed (Sesamum indicum) flour. The wheat flour was blended together on percent dry weight basis into five ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 with 100:0 whole wheat flour serving as the control. A total of 20 panelists randomly selected from students of Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State performed the sensory assessment. The results showed that the ratio of wheat flour with its seeds flour affects not only the nutritional and mineral composition but also the sensory attributes of the bread. The findings provide valuable information for product optimization, taking into consideration both nutritional content and sensory appeal. It is therefore recommended that nutrient rich noncereal flours should be utilized in this manner for production of conventional bread for domestic and commercial uses.