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Work on effect of soy-cheese flour inclusion in bread production was investigated. Soy-cheese was produced from carefully sorted and cleaned soybeans and later processed into flour through drying, milling and sifting operations. Bread samples were thereafter produced from blend of wheat and soy-cheese flour using the following blend ratios: 95:5, 90:10, 85:15, 80:20. Bread sample was equally produced from 100% wheat flour which served as control. The bread samples were subjected to proximate and organoleptic analysis. The results of proximate analysis revealed that fortified bread samples had higher proximate constituents than the control with the exception of carbohydrate content. The organoleptic analysis result revealed that there was no significant difference among the samples and control in terms of crust and crumb color, taste, flavour, and overall acceptability. However there was significance difference among the samples in term of texture. Acceptable bread samples could therefore be produced from blends of wheat and soy-cheese flour with improved proximate and organoleptic qualities.

Proximate Composition And Consumers Acceptability Of Bread Produced From Blends Of Soy-Cheese And Wheat Flour.