Pages: (91-102 )
Abstract
The nutrient and sensory evaluation of bread made from composite blends of wheat flour and unripe plantain flour was investigated. The materials used in the production of the blends of wheat-plantain bread were wheat flour, unripe plantain flour, salt, baking powder, water, butter, and eggs were all purchased from a local market in Yenagoa, Bayelsa State, Nigeria. The two blend formulations were baked using the straight dough method. The different dough samples made from different ratios of wheat: unripe plantain flour were placed in baking pans smeared with margarine and covered with nylon bags to enable the dough to rise for about an hour to determine the swelling power of the dough. The dough were placed in an oven at about 230oC and left for about 30 minutes. The baked loaves were later removed from the baking pans and allowed to cool for analysis. The A.O.A.C (2012) was used to analyze the proximate and nutrient contents of the bread samples. The result obtained was subjected to statistical analysis using descriptive statistics to determine the mean and analysis of variance (ANOVA) to determine the mean differences using statistical packages for social sciences (SPSS) version 22. Results obtained from statistical analysis showed that there were significant differences (p<0.05) in the proximate components of the bread samples. The highest moisture content (34.07%) was observed in Sample ABC (80% wheat flour and 20% unripe plantain flour), the highest protein (8.93%), fiber (1.86%) and ash (2.09%) values were found in Sample DEF (70% wheat flour and 30% unripe plantain flour), the highest fat in Sample IJK (60% wheat flour and 40% unripe plantain flour), and carbohydrate content (54.51%) in Sample LMN (50% wheat flour and 50% unripe plantain flour).
Keywords: : Bread, Wheat, Unripe Plantain composite flour,