Effect Of Bran Addition On The Physicochemical And Sensory Quality Of Cooking Banana (Musa Cardaba) And Wheat (Triticurn Aestivuin) Bread
ABSTRACT
Four blends with
different proportion were prepared from wheat bran, cooking banana (iviusa
cardaba) and wheat (Triticum aestivuum). The different samples of the flour
blends were used to produce bread. The bread samples produced were evaluated
for proximate composition, sensory properties, physical properties and dietary
fiber evaluation. The result of the proximate composition ranged from 9.30% -
14.23% moisture content, 2.50% 4.30% ash, 1.39 — 7.30% crude fiber, 7.43% -
12.30% protein, 3.76% - 11.20% fat, 55.62% - 69.07% carbohydrate. The result
obtained from physical analysis ranged from 2.30g — 3.35g weight, 11.90cm 14.13cm
length, 3.86cm — 7.70cm height, 4.66cm — 7.60cm width, 0.03cm3/g — 2.23 crn3/g
specific loaf volume. The dietary fiber composition showed that 104 (25%
unwhole cooking banana flour, 25% unwhole wheat flour and 50% wheat bran) had a
higher soluble fiber, insoluble fiber and total dietary fiber composition of
0.84g, 1.41g and 2.25g respectively. The result of the sensory evaluation
showed that sample 103 (10% unwhole cooking banana flour and 90% unwhole wheat
flour) witn a rating of 7.53 was generally most preferred by the panelist
followed by sample 101 (10% whole cooking banana flour and 90% whole wheat
flour) and sample 102 (10% unwhole cooking banana flour and 90% whole wheat
flour) can compete favourable with sample 108 (100% whole wheat flour) and sample
109 (100% unwhole wheat flour) in terms of consumers acceptability.
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UNAGWU, A (2021). Effect Of Bran Addition On The Physicochemical And Sensory Quality Of Cooking Banana (Musa Cardaba) And Wheat (Triticurn Aestivuin) Bread. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-bran-addition-on-the-physicochemical-and-sensory-quality-of-cooking-banana-musa-cardaba-and-wheat-triticurn-aestivuin-bread-7-2
AUGUSTA, UNAGWU. "Effect Of Bran Addition On The Physicochemical And Sensory Quality Of Cooking Banana (Musa Cardaba) And Wheat (Triticurn Aestivuin) Bread" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Dec. 2021, https://repository.mouau.edu.ng/work/view/effect-of-bran-addition-on-the-physicochemical-and-sensory-quality-of-cooking-banana-musa-cardaba-and-wheat-triticurn-aestivuin-bread-7-2. Accessed 23 Nov. 2024.
AUGUSTA, UNAGWU. "Effect Of Bran Addition On The Physicochemical And Sensory Quality Of Cooking Banana (Musa Cardaba) And Wheat (Triticurn Aestivuin) Bread". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-bran-addition-on-the-physicochemical-and-sensory-quality-of-cooking-banana-musa-cardaba-and-wheat-triticurn-aestivuin-bread-7-2 >.
AUGUSTA, UNAGWU. "Effect Of Bran Addition On The Physicochemical And Sensory Quality Of Cooking Banana (Musa Cardaba) And Wheat (Triticurn Aestivuin) Bread" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-bran-addition-on-the-physicochemical-and-sensory-quality-of-cooking-banana-musa-cardaba-and-wheat-triticurn-aestivuin-bread-7-2