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Bullet pear (Canarium schweinfurthii) fruit oil was used as a replacement for bakery fat in bread production. Five loaves of bread samples were baked, the control sample was baked with 100% bakery fat and the other four loaves were baked with bullet pear fruit (BPF) oils as substitute for the bakery fat at 25, 50, 75 and 100% levels. The proximate, physical parameters and sensory quality analyses were carried on of these five loaves samples. The results showed some significant differences (P 0.05) in appearance, flavor, texture, mouth feel and overall acceptability of the bread samples. However, the substitutions of the bakery fat with BPF oil up to 50% level were acceptable.

Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil