Production And Evaluation Of Bread From Composite Flour Of Wheat (Triticum Aestivum), Cooking Banana (Musa Cardaba) And Soybean (Gycine Max)
ABSTRACT
Bread were produced from blends
of wheat (Triticum aestivum), cooking banana (Musa cardaba) and Soy bean
(Glycine mar). The wheat, cooking banana and soy bean were processed into
flours with different proportions, which are 95:50, 90:5:5, 90:10:0,90:7.5:2.5
and 85:10:5 while l00% wheat was used as control. The functional properties of
the composite flours ranged from 0.4lglml — 0.56g/ml, 39.50sec — 58.50sec,
0.37m11g — 0.72 mug, 0.77 mug — 1.65 mug, 19.97% — 24.36%, 17.54% — 19.48%,
68.50°C — 72.50°C and 3.47m1 — 4.17m1 for bulk density, wettability, water
absorption capacity, oil absorption capacity, emulsion capacity, emulsion
stability, gelatinization temperature and. swelling index respectively. The
proximate composition of the bread samples ranged from 10.60% to 12.92%, 10.66%
to 16.19%, 10.45% to 12.75%, 0.46% to 1.66%, 1.88% - 2.62%, 56.0% - 62.84%,
87.09% - 89.4 1% for moisture, crude protein, fat, fibre, ash, carbohydrate and
dry matter respectively. The physical properties of the bread samples ranged
from 11.57g to 19.80g, 4.84 to 6.55cm, 21.69 to 22.83cm and 3.42 to 4.65 for
weight, height, diameter and spread ratio respectively. The sensory evaluation
of the bread samples ranged from 6.50 to 7.35, 5.85 to 6.90, 6.10 to 6.70, 6.05
to 6.75 and 6.5 to 7.55 for appearance taste, flavour, crust and general
acceptability respectively. In view of this research work, it was observed that
sample 402 (95% wheat: 5% cooking banana and 0% soy bean) was the best sample
in respect to the sensory attributes and sample 401 (100% wheat) was better in
the physical composition of the bread samples
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EZEH, E (2021). Production And Evaluation Of Bread From Composite Flour Of Wheat (Triticum Aestivum), Cooking Banana (Musa Cardaba) And Soybean (Gycine Max). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-from-composite-flour-of-wheat-triticum-aestivum-cooking-banana-musa-cardaba-and-soybean-gycine-max-7-2
EZEH, EZEH. "Production And Evaluation Of Bread From Composite Flour Of Wheat (Triticum Aestivum), Cooking Banana (Musa Cardaba) And Soybean (Gycine Max)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-from-composite-flour-of-wheat-triticum-aestivum-cooking-banana-musa-cardaba-and-soybean-gycine-max-7-2. Accessed 24 Nov. 2024.
EZEH, EZEH. "Production And Evaluation Of Bread From Composite Flour Of Wheat (Triticum Aestivum), Cooking Banana (Musa Cardaba) And Soybean (Gycine Max)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-from-composite-flour-of-wheat-triticum-aestivum-cooking-banana-musa-cardaba-and-soybean-gycine-max-7-2 >.
EZEH, EZEH. "Production And Evaluation Of Bread From Composite Flour Of Wheat (Triticum Aestivum), Cooking Banana (Musa Cardaba) And Soybean (Gycine Max)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-from-composite-flour-of-wheat-triticum-aestivum-cooking-banana-musa-cardaba-and-soybean-gycine-max-7-2