ABSTRACT

This study evaluated the quality attributes of bread produced by mixing whole wheat with composite soybean-pumpkin pulp flour in the following ratios: I 00:0:0, 90:5: 5, 85: 5: I 0, 80:5: 15, 75:5:20 and 70:5:25. The Functional properties of the flour blends showed that bulk density ranged from 0.62g/ml to 0.88g/ml, Water absorption capacity ranged from l.82g/g to 2.15g/g, oil absorption capacity ranged from l.5lg/g to 2.21g/g, foam capacity ranged from 21.32% to 38.46%, foam stability ranged from 21.65% to 30.12%, emulsion capacity ranged from 42.679, to 49.62%, and gelatinization temperature ranged from 65.25¢ to 74.83c. Proximate composition results show that moisture content ranged from 17.23% to 18.63%, crude protein ranged from 11.85% to 21.82%, crude fibre ranged from 1.66% to 2.96%, ether extract (fat) ranged from 2.52% to 2.92%, ash content ranged from 2.15% to 2.79%, carbohydrate content ranged from 52.61% to 63.11 %, and energy value ranged from 320.36Kcal to 323.26Kcal. Dietary fibre result ranged from 2.84% to 46.76%. Carotenoid content of the bread samples was determined and it ranged from 16.24g/100g to 98.4lµg/100g. The physical properties of the bread samples showed that loaf weight ranged from 240g to 260g, specific volume ranged from 0.14cm?/g to 0.23cm/g and loaf volume ranged from 36.25cm? to 54.20cm?. Sensory evaluat,o, results of the bread samples showed that the bread samples was generally accepted and liked by the panelists. Sample 201 (100% whole wheat flour) being the standard was appreciated more, but for the relevance of this work, sample 202 (90% whole wheat, 5% soybean, 5% pumpkin pulp flour) competed with the standard and will be recommended for the purpose of this project.