Cost Evaluation of Bread Production from Composite of Wheat Flour and Corn Flour

Abstract

Composite bread is a baked product that incorporates a mixture of flours containing high starch and protein content, such as wheat and corn flour, to enhance its nutritional value. This study aimed to develop and assess composite bread using various ratios of wheat and corn flour, following standard proportions. Four formulations of composite bread were created, substituting different levels of corn flour, while a 100% wheat bread was used as a control sample. Proximate composition analysis of the wheat and corn flour was performed in the laboratory. The bread was prepared using the straight dough method, and sensory evaluation was conducted to determine consumer acceptability. Results indicated that the sample with a ratio of 90% wheat flour and 10% corn flour (sample B) exhibited the highest overall acceptability, closely resembling the 100% whole wheat bread. Furthermore, sample C, with a ratio of 80% wheat flour and 20% corn flour, could be more acceptable if supplemented with additional ingredients such as fats, natural and chemical improvers, emulsifiers, and flavors. Incorporating 20% corn flour in the bread formulation proved to be cost-effective, leading to a 20% reduction in wheat importation, equivalent to 1.2 million metric tonnes of imported wheat.