Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba,Bluggoe And Km5)
ABSTRACT
The feasibility of partially
replacing wheat flour with cooking banana flour (Musa Cardaba, Bluggoe and KM5)
at different stages of maturity in bread making were investigated. The flour
samples were subjected to proximate analysis to determine their nutrient
composition, and the loaves sensory evaluated to determine the preference in
taste, texture, appearance, crust colour, crumb colour and general
acceptability of the baked bread. The physical characteristics of the loaves
such as loaf volume, specific loaf volume and oven spring were also evaluated.
Results of the proximate analysis of the cooking banana flours revealed that
the protein content ranged from 3.76 to 4.72%, carbohydrate content ranged from
77.0 to 80.l%, crude fibre ranged from 0.34 to 0.56%, fat content ranged from
0.67 to 0.83%. The ash content ranged from 0.42 to 0.62% and moisture content
ranged from 9.76 to 11.7%. The oven spring and specific loaf volume of the
baked bread decreased with increase in the substitution level. Sensory panel
rating for 10% cooking banana and 90°h wheat flour substitution was not
significantly different from the rating for the control, 100% wheat bread
(P>0.05). All other blends were significantly different with the control
sample at (P≤0.05)
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EKEANYANWU, A (2021). Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba,Bluggoe And Km5). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-composite-bread-produced-from-firm-ripe-and-unripe-cooking-banana-flours-cardababluggoe-and-km5-7-2
ADAMMA, EKEANYANWU. "Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba,Bluggoe And Km5)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 13 Aug. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-composite-bread-produced-from-firm-ripe-and-unripe-cooking-banana-flours-cardababluggoe-and-km5-7-2. Accessed 24 Nov. 2024.
ADAMMA, EKEANYANWU. "Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba,Bluggoe And Km5)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 13 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-composite-bread-produced-from-firm-ripe-and-unripe-cooking-banana-flours-cardababluggoe-and-km5-7-2 >.
ADAMMA, EKEANYANWU. "Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba,Bluggoe And Km5)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-composite-bread-produced-from-firm-ripe-and-unripe-cooking-banana-flours-cardababluggoe-and-km5-7-2