Asian Food Science Journal

This study aimed at evaluating the quality of bread from wheat, sesame seed and pawpaw flour blend using avocado as a fat replacer. Avocado puree was used to replace margarine with 0 %, 25 %, 50 %, 75 % and 100 %. The proximate and sensory analyses were evaluated using standard methods. The moisture (31.15-33.78%), protein (1.43-9.88 %), fat (34.33-7.22 %), fibre (0.01-1.75 %) ash (0.75-1.71 %), carbohydrate (30.60-46.32 %) and energy (437.09 Kcal/100g-289.76 Kcal/100g) all showed a significant difference (p<0.05) in the samples. Sensory attributes were all rated high as appearance scored (6.70-8.60), aroma (6.63-8.30), taste (6.60-8.20) texture (6.60-8.33) and the overall acceptability (6.70 – 8.50). The bread sample produced from 50 % margarine and 50 % avocado puree with a proximate composition of: moisture (31.16^b±0.01), protein (4.13^c±0.02), fat (18.59^d±0.25), ash (0.85^b±0.01), fibre (1.46^d±0.01), Carbohydrates (43.83^d±0.27) and Energy (359.13^c±1.11) was most preferred by panelists. From these findings, there could be a 50 % replacement of bakery fat by avocado puree.