ABSTRACT

The effect of partial replacement of wheat flour with blanched and unbianched cooking banana (Cardaba and Bluggoe) flour on bread and cake quality was studied.Cooking banana flour was blended with wheat flour at 10%, 20 % for bread and up to 30 % levels of substitution for cake .For the bread, a progressive reduction in actual volume of the composite breads with increase in the level of substitution was observed and for the cake, the difference in weights of the composite cakes with wheat cake was small .The sensory evaluation showed that the wheat bread had similarities in texture and taste at 20 % level of substitution for blanched cardaba. The composite cake was similar to wheat cake at 10 % level of substitution for both blanched and unbranched cooking banana flours in all parameters tested. The level of acceptability was determined. The caloric value was determined and from the determination, the caloric values for the composite products were higher than the wheat flour products but decreased with increase in level of substitution.

TABLE OF CONTENT

Title Page

Abstract ii

Certification III

Acknowledgment iv

Dedication V

List of Figure Vi

List of Tables vii

Table of Content viii

Introduction 1

-Justification 2

-Objective 2

Literature Review 4

-Classification 4

t -Process in g 4

-Nutritional value 4

-Uses 5

-Baking 6

-Baking ingredients 6

-Bread making process 7

-Cake making process 8

Materials and method 9

-Proximate Analysis 11

-Volume measurement bread volume 13

-Baking and bread and cake 14

-Bread making 14

-Cake making 14

-Sensory evaluation 15

Result and Discussion 16

References 26

Appendix 30