ABSTRACT

This study evaluated the proximate, antinutrient physical properties and sensory analysis of bread made from wheat and coconut flour blend. Five blends were prepared by homogenously mixing wheat with coconut and almond flour in the percentage proportion ratios of 100:0:0, 80:10:10, 70:15:15, 60:20:20 and 50:25:25. Almond fruit were picked from COLPAS MOUAU and FMC Umuahia while coconut, wheat flour, salt, sugar, margarine and yeast were purchased from Urban market Umuahia. The result showed that the moisture content (MC) ranged from 31.54% to 34.66%, dry matter ranged from 65.34% to 68.46%, ash content ranged from 1.48±0.01 % to 1.63%, crude protein ranged from 10.19% to 11.21% crude fibre ranged from 1.06 to 3.12% and carbohydrate ranged from 48.09 to 52.97%.The antinutrient value for phytatcs ranged from 0.042 to 0.057mg/g, 0.05 to 0.040mg/g for tannin and 0.03 to 0.057mg/g for oxalate. The physical properties of the bread on loaf height ranged from 5 to 5.37 cm, pan dimension was 5.5 cm, loaf volume ranged from 39.60 cm? to 42.57cm? and specific volume 0.79 to 0.83cm3g'.The sensory qualities is based on taste ranged from 6.0 to 8.0, colour 5.5 to 8.75, texture 4.75 to 8.0, flavor 4.5 to 8.5 and overall acceptability. The variation noticed in the sample is due to the addition of almond and coconut flour which was not commonly eaten by people before now. The overall acceptability shows that sample A is most preferred. The result showed that hedonic score of sample A (8.5) is not however significantly different from sample B (7.75) (p<0.05)