ABSTRACTS

This research work was carried out to study the production of bread on blends of wheat flour- cooking banana flour and riped cooking banana. The process was divided into two- processing of raw (green) cooking banana pulp into flour and processing of riped cooking banana into slurry. The two processed banana products were later used in producing composite bread products, and the qualities of the two products were evaluated with respect to suitability in bread making. Results obtained, showed that there were significant differences between the proximate composition of raw (green) cooking banana and riped cooking banana, except for the carbohydrate contents that were not significantly different. Evaluation of doughs of the different composite flours showed that for doughs made from wheat/cooking banana flour composite, there was a progressive decrease in volume from dough made of 136g of wheat: 34g of banana flour down to dough made of 34g of wheat; 136g of banana flour. For the wheat flour/cooking banana slurry composite, the volume of the dough increased progressively from the composite made of 136g of wheat flour; 60g of banana slurry up to composite made from 34g of wheat flour; 240g of banana slurry, with dough made from 300g (whole) of cooking banana having the highest volume. From sensory panel evaluation conducted with a 5- pont score scale, it was found that for colour, sample A (bread fom 100% wheat) was most a,prccnrted, Ibi Ilavour; saiiiplc II (bread IIoni bOg oF wheat aiicl I 80g ol riped cooking banana slurry was preferred most, for texture; sample A (bicad from I 00% wheat flour ) was iiiost preferred

TABLE OF CONTENT

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of content v

List of tables ix

List of figures

CHAPTER ONE

1.0 Introduction I

1.2 The importance of the study 3

1.3 Plan of study 4

1.4 Aims and objectives of thea study 4

CHAPTER TWO

2.0 Literature review 5

2.1 Ingredients 5

2.1.1 Wheat flour 5

2.1.2 Hard wheat flour 7

• 2.1.3 Soft wheat flour 7

2.2 Bread from composite flour containing wheat flour 7

2.2.1 Various non-wheat components 8

2.2.2 Banana/wheat flour composite 8

2.3 Problems associated with bananas 9

2.4 Hot water blanching 10

2.4.1 Hand peeling 11

2.4.2 Storage of the pulp in a water tank 11

•2.4.3 Dicing/slicing 11

2.4.4 Dehydration of banana slices in a carbinate drier 11

2.4.5 Milling process 12

2.4.6 Sieving 12

2.4.7 Btnana flour 12

2.5 Nutritional value of cooking banana 12

2.5.1 Energy and protein 12

2.5.2 Vitamins and minerals 13

CHAPTER THREE

3.0 Materials and Methods 15

3.1 Sample collection and processing 15

3.2 Production of flour from cooking banana 15

3.3 Production of banana slurry 16

3.4 Bread production using cooking banana 16

3.5 Analysis of samples 21

3.5.1 Moisture content determination 21

3.5.2 Ash content determination 21

3.5.3 Fat content determination 22

3.5.4 Protein content determination 23

3.5.5 Crude fibre determination 25

3.5.6 Carbohydrate as NFE 26

3.6 Functional properties of banana flour 27

3.6.1 Oil absorption capacity 27

3.6.2 Water absorption capacity 27

3.6.3 Bulk density determination 28

3.6.4 Wettability 28

3.65 Swelling index 29

3.7 Sensory evaluation 29

3.8 Statistical analysis 29

CHAPTER FOUR

4.0 Results and Discussion 31

4.1 Sensory panel evaluation of samples 37

CHAPTER FIVE

5.0 Summary and Recommendation 39