ABSTRACT

Bread were produced from blends of wheat (Triticum aestivum), cooking banana (Musa cardaba) and Soy bean (Glycine mar). The wheat, cooking banana and soy bean were processed into flours with different proportions, which are 95:50, 90:5:5, 90:10:0,90:7.5:2.5 and 85:10:5 while l00% wheat was used as control. The functional properties of the composite flours ranged from 0.4lglml — 0.56g/ml, 39.50sec — 58.50sec, 0.37m11g — 0.72 mug, 0.77 mug — 1.65 mug, 19.97% — 24.36%, 17.54% — 19.48%, 68.50°C — 72.50°C and 3.47m1 — 4.17m1 for bulk density, wettability, water absorption capacity, oil absorption capacity, emulsion capacity, emulsion stability, gelatinization temperature and. swelling index respectively. The proximate composition of the bread samples ranged from 10.60% to 12.92%, 10.66% to 16.19%, 10.45% to 12.75%, 0.46% to 1.66%, 1.88% - 2.62%, 56.0% - 62.84%, 87.09% - 89.4 1% for moisture, crude protein, fat, fibre, ash, carbohydrate and dry matter respectively. The physical properties of the bread samples ranged from 11.57g to 19.80g, 4.84 to 6.55cm, 21.69 to 22.83cm and 3.42 to 4.65 for weight, height, diameter and spread ratio respectively. The sensory evaluation of the bread samples ranged from 6.50 to 7.35, 5.85 to 6.90, 6.10 to 6.70, 6.05 to 6.75 and 6.5 to 7.55 for appearance taste, flavour, crust and general acceptability respectively. In view of this research work, it was observed that sample 402 (95% wheat: 5% cooking banana and 0% soy bean) was the best sample in respect to the sensory attributes and sample 401 (100% wheat) was better in the physical composition of the bread samples