Open AccessNUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING
Author(s) -
Christopher Joseph Etti,
Victoria G. Ekanem
Publication year - 2021
Publication title -
international journal of engineering applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-2143
DOI - 10.33564/ijeast.2021.v05i09.012
Subject(s) - food science , wheat flour , gluten , bread making , chemistry , composite number , mathematics , algorithm
This study analyzes the nutritional and sensoryproperties of wheat- and unripe plantain composite flourhaving a mix ratio of 70:30, 80:20, 90:10 and 100:0respectively, with 100:0 ratio mix serving as the control.Unripe plantain flour was selected due to its high ironcontent which can solve dietary concerns encountered byanaemic and celiac patients because of low iron and highprotein (gluten) content in wheat bread. The nutritionalanalysis of the composite flour such as ash, lipid, fibre,carbohydrate, protein, moisture content and iron contentsof the mixed flour were determined. Physical properties ofthe composite bread were determined: loaf weight, loafvolume, loaf height, and loaf specific volume.Theincorporation of plantain flour into baking bread becameeffective because it is economical, better supplies essentialnutrients such as iron and protein to humans, and a betteroverall use of domestic agricultural products such asplantain.Incorporation of higher amount of unripeplantain flour increased loaf weight with a correspondingreduction in specific volume of the bread, which affectedthe bread making process. It was concluded thatorganoleptically acceptable bread could be formulatedfrom wheat-unripe plantain composite flours using up to70:30 mix ratio as maximum acceptable levels ofsubstitution for bread making