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

Igbabul Bibiana Dooshima; Amove Julius; Okoh Abah

doi:doi:10.11648/j.ijnfs.20140305.26

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

Igbabul Bibiana Dooshima, Amove Julius, Okoh Abah

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)

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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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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TY  - JOUR
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

Igbabul Bibiana Dooshima

Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
Amove Julius

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Okoh Abah

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

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Plain Text BibTeX RIS

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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TY  - JOUR
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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