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.
0.0
IBEH, O (2024). Chemical And Sensory Attributes Of Wheat Bread (Triticum aestivum) Enriched With Sesame Seed (Sesamum indicum) Flour:- Ibeh Emmanuel O. Repository.mouau.edu.ng: Retrieved Sep 21, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-attributes-of-wheat-bread-triticum-aestivum-enriched-with-sesame-seed-sesamum-indicum-flour-ibeh-emmanuel-o-7-2
OKWUCHUKWU, IBEH. "Chemical And Sensory Attributes Of Wheat Bread (Triticum aestivum) Enriched With Sesame Seed (Sesamum indicum) Flour:- Ibeh Emmanuel O" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 20 Sep. 2024, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-attributes-of-wheat-bread-triticum-aestivum-enriched-with-sesame-seed-sesamum-indicum-flour-ibeh-emmanuel-o-7-2. Accessed 21 Sep. 2024.
OKWUCHUKWU, IBEH. "Chemical And Sensory Attributes Of Wheat Bread (Triticum aestivum) Enriched With Sesame Seed (Sesamum indicum) Flour:- Ibeh Emmanuel O". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 20 Sep. 2024. Web. 21 Sep. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-attributes-of-wheat-bread-triticum-aestivum-enriched-with-sesame-seed-sesamum-indicum-flour-ibeh-emmanuel-o-7-2 >.
OKWUCHUKWU, IBEH. "Chemical And Sensory Attributes Of Wheat Bread (Triticum aestivum) Enriched With Sesame Seed (Sesamum indicum) Flour:- Ibeh Emmanuel O" Repository.mouau.edu.ng (2024). Accessed 21 Sep. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-attributes-of-wheat-bread-triticum-aestivum-enriched-with-sesame-seed-sesamum-indicum-flour-ibeh-emmanuel-o-7-2