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Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours

Received: 11 September 2014     Accepted: 27 September 2014     Published: 30 September 2014
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Abstract

The physicochemical and sensory evaluation of the bread produced from the composite flour of wheat, defatted soy and banana was determined. Five bread samples were produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The crude protein, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of defatted soy and banana flours. The carbohydrate and fat contents were observed to decrease significantly (P<0.05) with corresponding increase in the percentage of the composite flours from 5-20% for both defatted soy flour and banana flour. The result of the physical properties showed that there was no significant difference (P>0.05) in texture and taste but the mean sensory scores decreased with increased addition of defatted soy and banana flours to the wheat flour. There was decrease in crust colour, crumb colour and aroma as the substitution of flours increased with significant decrease at 10-20% substitution level. The loaf weight however increased significantly (P<0.05) with increased defatted soy and banana flours. There was no significant difference (P>0.05) in the overall acceptability of the bread for all the samples. The mean sensory scores however showed that consumers preferred the bread from 100% wheat but bread from the composite flours of 20% substitution for both defatted soy and banana flours were all well accepted.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)
DOI 10.11648/j.ijnfs.20140305.26
Page(s) 471-476
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Defatted Soy Flour, Banana Flour, Proximate Analysis, Composite Flour

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Cite This Article
  • APA Style

    Igbabul Bibiana Dooshima, Amove Julius, Okoh Abah. (2014). Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours. International Journal of Nutrition and Food Sciences, 3(5), 471-476. https://doi.org/10.11648/j.ijnfs.20140305.26

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    ACS Style

    Igbabul Bibiana Dooshima; Amove Julius; Okoh Abah. Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours. Int. J. Nutr. Food Sci. 2014, 3(5), 471-476. doi: 10.11648/j.ijnfs.20140305.26

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    AMA Style

    Igbabul Bibiana Dooshima, Amove Julius, Okoh Abah. Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours. Int J Nutr Food Sci. 2014;3(5):471-476. doi: 10.11648/j.ijnfs.20140305.26

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  • @article{10.11648/j.ijnfs.20140305.26,
      author = {Igbabul Bibiana Dooshima and Amove Julius and Okoh Abah},
      title = {Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {5},
      pages = {471-476},
      doi = {10.11648/j.ijnfs.20140305.26},
      url = {https://doi.org/10.11648/j.ijnfs.20140305.26},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.26},
      abstract = {The physicochemical and sensory evaluation of the bread produced from the composite flour of wheat, defatted soy and banana was determined. Five bread samples were produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The crude protein, crude fibre, moisture and ash contents of the composite breads increased significantly (P0.05) in texture and taste but the mean sensory scores decreased with increased addition of defatted soy and banana flours to the wheat flour. There was decrease in crust colour, crumb colour and aroma as the substitution of flours increased with significant decrease at 10-20% substitution level. The loaf weight however increased significantly (P0.05) in the overall acceptability of the bread for all the samples. The mean sensory scores however showed that consumers preferred the bread from 100% wheat but bread from the composite flours of 20% substitution for both defatted soy and banana flours were all well accepted.},
     year = {2014}
    }
    

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    T1  - Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours
    AU  - Igbabul Bibiana Dooshima
    AU  - Amove Julius
    AU  - Okoh Abah
    Y1  - 2014/09/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140305.26
    DO  - 10.11648/j.ijnfs.20140305.26
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 471
    EP  - 476
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140305.26
    AB  - The physicochemical and sensory evaluation of the bread produced from the composite flour of wheat, defatted soy and banana was determined. Five bread samples were produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The crude protein, crude fibre, moisture and ash contents of the composite breads increased significantly (P0.05) in texture and taste but the mean sensory scores decreased with increased addition of defatted soy and banana flours to the wheat flour. There was decrease in crust colour, crumb colour and aroma as the substitution of flours increased with significant decrease at 10-20% substitution level. The loaf weight however increased significantly (P0.05) in the overall acceptability of the bread for all the samples. The mean sensory scores however showed that consumers preferred the bread from 100% wheat but bread from the composite flours of 20% substitution for both defatted soy and banana flours were all well accepted.
    VL  - 3
    IS  - 5
    ER  - 

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Author Information
  • Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

  • Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

  • Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

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