Determination of Maize-Wheat-Soybean Blending Ratio for Improved Nutritional and Process Quality of Bread in Selected Zones of Oromia, Ethiopia

Abstract

Bread is staple food and its consumption is increasing in Ethiopia. Most of the rural families prepare their daily food from cereal products and do not consider the nutritional aspects of view. Hence, most of the children and mothers in the rural families are affected by malnutrition. Thus, it is essential to consider different methods of food preparations at home level that constitutes sufficient nutrients. Therefore, this study was conducted to determine maize, wheat and soybean blending ratio for improved nutritional and process quality of bread. Study site, farmers and samples (maize, wheat, and soybean varieties) were purposively selected. Proximate, energy and minerals contents were determined with three replications following AOAC methods. Thirteen formulations of composite flour were determined using mixture design with the aid of MINITAB 17 software package. The ingredients were 100% wheat, 100% maize and mixture of maize, wheat and soybean ranged from 0–65%, 0–100% and 0–25% for maize, wheat and soy bean, respectively. Sensory evaluation was done using 9-point hedonic scales. Results of the study showed a significant difference (p<0.05) in nutrients and sensory quality of bread as the compositions of ingredients were changed. The bread had moisture, ash, protein, crude fat, crude fiber, carbohydrate, energy, iron, zinc and calcium ranged from 7.57 – 8.75%, 0.78 – 2.14%, 9.55 – 22.75%, 1.14 – 6.55%, 2.39 – 3.93%, 58.03 – 75.75%, 357.22 – 381.53Kcal, 19.39– 43.00ppm, 12.21 – 48.32ppm and 11.85– 68.62ppm respectively. The overall acceptability of bread ranged from neither like nor dislike to like very much. Bread baked from 25%, 50% and 25% flour of maize, wheat and soybean respectively is recommended for nutrient composition allied with consumers’ preferences.