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)
SUNDAY, N (2024). Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour:- Sunday, Eunice N. Repository.mouau.edu.ng: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-bread-from-wheat-almond-coconut-composite-flour-sunday-eunice-n-7-2
NNENNA, SUNDAY. "Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour:- Sunday, Eunice N" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Jul. 2024, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-bread-from-wheat-almond-coconut-composite-flour-sunday-eunice-n-7-2. Accessed 08 Sep. 2024.
NNENNA, SUNDAY. "Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour:- Sunday, Eunice N". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Jul. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-bread-from-wheat-almond-coconut-composite-flour-sunday-eunice-n-7-2 >.
NNENNA, SUNDAY. "Production And Quality Evaluation Of Bread From Wheat-Almond-Coconut Composite Flour:- Sunday, Eunice N" Repository.mouau.edu.ng (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-bread-from-wheat-almond-coconut-composite-flour-sunday-eunice-n-7-2