ABSTRACT
Composites
flours from unblanched/blanched cooking banana and wheat were produced and
shared into different proportions. Bread samples were produced from the
composite flours and bread produced from 100% wheat flour was used as control.
Proximate composition, functional properties, Vitamins and Calcium contents of
the flour samples were determined. However, some of the blends were enriched
with carrot. The bread samples had proximate composition ranging from 19.22 -
22.78% moisture content,1.29 - 1.58% Ash,1.26 - 1.58% Crude fibre,23.47 -
26.74% Fat,6.48 - 8.92% Protien,41.62 - 49.49% Carbohydrate and 77.22 - 80.78%
for Dry matter. The vitamin and mineral composition ranged from 0.025 - 0.286
for vitamin Bl,0.036 - 0.480 for vitamin B2, 0.92 - 0.25 for vitamin B3, 1.52 -
2.77 for vitamin A and 0.09 - 0.16 for Calcium respectively. The physical
composition of the samples ranged from 17.68 - 20.19g weight, 5.29 - 6.73cm
height, 20.81 - 22.88cm diameter and 3.20 - 4.18cm spread ratio. Sensory
evaluations of the bread samples that were not fortified and those that were
fortified with vitamin A from carrot indicated good acceptabilities in their
appearance, texture, flavour and mouthfeel. General acceptabilities scores
showed no significant differences (P>0.05).However, among the bread samples
not fortified with carrot, sample 722 (10% blanched cooking banana: 90% wheat)
was the most acceptable (7.2%) while in the bread samples fortified with
carrot, sample 719 (10% unblanched cooking banana: 90%) competed favourably
(7.3%) with the control sample 717(100% wheat) (7.4%).
LINDA, C (2024). Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:- Okonkwo, Linda C. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-from-cooking-banana-wheat-flour-and-carrot-okonkwo-linda-c-7-2
C, LINDA. "Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:- Okonkwo, Linda C" Mouau.afribary.org. Mouau.afribary.org, 23 Oct. 2024, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-from-cooking-banana-wheat-flour-and-carrot-okonkwo-linda-c-7-2. Accessed 23 Nov. 2024.
C, LINDA. "Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:- Okonkwo, Linda C". Mouau.afribary.org, Mouau.afribary.org, 23 Oct. 2024. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-from-cooking-banana-wheat-flour-and-carrot-okonkwo-linda-c-7-2 >.
C, LINDA. "Production and Evaluation of Bread from Cooking Banana, Wheat Flour and Carrot:- Okonkwo, Linda C" Mouau.afribary.org (2024). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-bread-from-cooking-banana-wheat-flour-and-carrot-okonkwo-linda-c-7-2