Sensory Evaluation Assessment of Bread Produced with Composite Flour Fermented by Baker’s Yeast in Akure, Nigeria

Abstract

This study investigated the functional properties of bread produced from composite flour (Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of bread products fermented using Baker’s yeast amongst prospective consumers at the Federal University of Technology (F.U.T), Akure, Nigeria. Different blend ratios (A-F) of composite flour containing Wheat, Cassava and Air potato flours respectively were formulated for production of bread fermented using Baker’s yeast. Proximate and mineral analysis of cassava, Wheat and Air potato flours were carried out according to standard procedures set by A.O.A.C., 2012. A descriptive sensory evaluation was carried out to assess bread products (A-F) produced from the different composite flour blends as sensory evaluators were selected by cross sectional simple random sampling techniques. The organoleptic parameters accessed for the bread products include taste, aroma/texture, appeal/appearance and overall consumer acceptability index respectively. Bread products A-C were adjudged standard controls for Air potato flour (A), Wheat flour (B) and Cassava flour (C) while products D-F were the test bread products of varying formulation blends of the composite flours. All the bread products (A-F) were evaluated and compared statistically at p≤ 0.05 level of significance. Bread product F had the highest overall acceptability (99.90±0.10%) followed by E (88.89±1.11%) and D (55.56±1.44%). The findings of this research revealed realistic potentials of Air potato flour supplemented with Wheat and Cassava flours respectively to produce widely accepted bread products in Nigeria.