Quality Characteristics Of Bread Made With Wheat, Plantain And Pigeon Peas

Abstract

The goal of this study was to determine the proximate composition and consumer acceptability of 100% wheat bread and supplemented bread from composite flour of wheat, pigeon peas, and plantain in a ratio of 100:0:0, 90:4:6, 80:8:12, 70:10:20 and 60:15:25 respectively. Five bread samples were prepared and coded as PO1, PO2, PO3, PO4, and PO5, with the PO1 acting as a control. The AOAC (2005) techniques were used to determine the protein, fat, ash, moisture, and crude fiber content of bread samples. A 30-member panel of semi-trained Hospitality Management students evaluated the bread samples. Data were subjected to a one-way ANOVA and the means were separated using Fisher's Least Significant Difference test (LSD) at p<0.05. With the addition of pigeon pea and plantain flours, proximate composition revealed substantial (p<0.05) increases in fat (2.09-2.44%), fiber (1.80-2.05%), ash (1.15-1.48%) and protein (9.6-12.86%). However, there were considerable reductions in moisture (26.94-20.47%) and carbohydrate (76.54-70.44%) contents. The proximate compositions of the composite bread samples were statistically different from the control (p<0.05). The sensory evaluation of the bread samples revealed that the bread sample produced from a partial replacement of pigeon and plantain flour 8% and 12% was highly rated in terms of texture, taste, and overall acceptability.