Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours
P. O. Ochelle *
Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
J. K. Ikya
Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
C. O. Ameh
Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
S. T. Gbaa
Center for Food Technology and Research, Benue State University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Wheat, water yam and soybean flours, proximate, physical and sensory attributes.