Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours
P. O. Ochelle, J. K. Ikya, C. O. Ameh, S. T. Gbaa
Asian Food Science Journal · pp. 1–8 · Published 27 Jul 2019
10.9734/afsj/2019/v10i330048Abstract
The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (E) and 100% wheat was the control sample (A). The moisture, crude protein, fiber and ash increased (p≤0.05) significantly while the carbohydrate and fat content decreased (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-25% for water yam flour at constant 10% soybean level. The result of the physical properties showed that there was a significant difference in all the physical parameters except loaf weight which didn’t increased (p≥0.05) significantly with increased addition of water yam flour at constant soybean level. The result of the sensory analysis showed there were significant differences in all the sensory scores. However, consumers preferred the bread from the composite flours of 20% substitution for both water yam and soybean flours.
Cited by 3
Jasper O.G. Elechi · European Food Science and Engineering · 2022
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