Quality Characteristics of Bread Made from Flour Blends of Wheat, Cooking Banana and Mungbean

Abstract

This study investigated the quality characteristics of bread made from wheat, cooking banana and mung bean flour blends. The cooking banana and mung bean were added to wheat flour in different ratios (100%WF:0%CBF:0%MBF, 75%WF:10%CBF:15%MBF, 80%WF : 10%CBF : 10%MBF, 70%WF:10%CBF:20%MBF, 75%WF:15%CBF:10%MBF, 70%WF : 15%CBF : 15%MBF, 70%WF:20%CBF:10%MBF) and were used to produce bread. Bread made from the 100% wheat flour served as the reference. The bread samples were evaluated for proximate analysis, physical properties and sensory evaluation using standard methods. The result of the proximate composition of the bread also showed that the moisture content ranged from 19.00 to 22.42%, 12.35 to 14.29% (crude protein), 7.91 to 10.98% (fat), 0.77 to 5.37% (crude fibre), 1.38 to 1.87% (ash) and 51.29 to 56.48% (carbohydrate). The result of the physical properties of the bread revealed that the weight ranged from 202.43 to 204.17 g, 530.62 to 532.27 cm3 (volume), 2.60 to 2.62 cm3/g (specific volume), 9.84 to 10.92 cm (length) and 7.26 to 7.89 cm (height). The overall acceptability of the bread made from 100% wheat flour was liked very much and mostly preferred by the consumers. Thus, it can be concluded that acceptable bread can be made from the flour blends of wheat, cooking banana and mung bean. The incorporation of cooking banana and mung bean flour blends into wheat flour during bread production could reduce the importation of wheat and contribute to curbing nutrient deficiency in the country; thereby leading to increased cultivation and increased utilization of mung bean and value addition to cooking banana.