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

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) 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) 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.