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

Abstract

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.

Effectiveness of Some Fortified Nutritional Products with Sun Dried Banana Peels on Moody Status of Faculty Education Students in Nujran

“…The replacement of 20% BP hadn't different significant, but it improved sensory properties, the results of mean values were (5.9, 4.7, 4.7) respectively compared to control (4.8, 4.8, 5.9). These results go parallel with Dooshima et al [34] whose studied quality evaluation of composite bread produced from wheat, defatted soy and banana flours, it showed that bread from the composite flours of 20% substitution for both defatted soy and banana flours were accepted. According to the study of Eshak NS [55] about sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary, she showed that replacing bread at 10% BP was accepted as sensory evaluation and nutritional value.…”

Techno-Functional Quality of Little Millet Composite Bread Supplemented with Soy Flour

“…No significant difference was seen in the overall acceptability of refined wheat flour and little millet flour and later with that of soy and gluten added bread. The sensory analysis results were similar to those reported by Dooshima et al, (2014) for wheat, soy and banana composite flour bread.…”

Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour

“…; Dooshima et al. ). Horse gram ( Dolichus uniflorus ) commonly known as Gahat is a traditional unexploited tropical grain legume, a cheapest source of protein and a good source of calcium, iron, and molybdenum, however, it is deficient in methionine and tryptophan as other legumes (Kadam and Salunkhe ; Bhokre et al.…”