ABSTRACT

 This study investigated the chemical composition and sensory evaluation of bread made from composite flour blends of wheat, soybean, beetroot, and hungry rice. The objectives of the study were; to produce bread from wheat, soybean, hungry rice, and beetroot composite flours, to evaluate the sensory properties of the composite flour bread samples. To analyze the proximate composition, vitamins, and antinutrients of the bread samples. To achieve the objectives of the study, experimental design was adopted. The different flours from whole wheat, hungry rice, soybean and beetroot were blended into three different proportions and used to prepare the bread samples. The different bread samples were subjected to proximate, vitamin, antinutrient and sensory evaluation analyses using standard methods. The proximate composition of the bread samples ranged from 16.43 to 20.84% moisture, 10.04 to 18.92% protein, 3.26 to 12.44% fat, 0.71 to 1.28 fiber, 0.34 to 1.82% ash, 45.96 to 69.21% carbohydrate and 346.36 to 368.48 kcal energy. The vitamin composition of the bread samples ranged from 2.17 to 10.57µg/100g vitamin A, 0.77 to 4.19mg/100g vitamin B₆, 1.37 to 6.68µg/100g vitamin B₉ and 3.84 to 34.04mg/100g vitamin C. The antinutrient composition of the bread samples ranged from 0.09 to 2.61mg/100g tannin, 0.01 to 0.52mg/100g oxalate and 0.01 to 0.27mg/100g phytate. The sensory scores of the bread samples ranged from 4.90 to 6.30 appearance, 3.85 to 5.95 mouthfeel, 3.40 to 5.95 taste, 3.85 to 5.70 texture and 4.20 to 6.15 general acceptability. The study revealed that a nutrient rich bread could be produced from flour blends of wheat, soybean, hungry rice, and beetroot, hence, the utilization of flours from these local produce (soybean, hungry rice, and beetroot) in bread production should be encouraged in the food industry.