Evaluation Of The Dough Raising Potentials For Some Palm Wine Yeast Strains In Bread Making

ABSTRACT

 The palm saps were collected from Ohuhu, Nkpa and Umuoriehi all in Abia state and were cultured. Yeasts were isolated from them based on their cultural morphological characteristics, formation of spores and their ability to ferment some sugars like glucose, sucrose, maltose, fructose and galactose. The isolated yeasts were identified as follows: Hansenula spp, Endomycopsis spp, and Sacharomyces cerevisiae. Baker's yeast and the yeasts isolated from palm wine were used to bake bread. Sensory evaluation was carried out 20 panellists on the bread samples and the difference in taste, flavour, texture, aroma and general acceptability, were determined. It was seen that the bread baked with baker's yeast and Saccharomyces cerevisiae were the most preferred in all the sensory attributes that were tested for. Also, the proximate compositions of the bread samples were determined including their physical function.