ABSTRACT

 Composites flours from unblanched/blanched cooking banana and wheat were produced and shared into different proportions. Bread samples were produced frorri the composite flours and bread produced from I 00% wheal 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% moisfure content.1.29 - 1.58% Ash,J.26 - 1.58% Crude fibre,23.47 - 26.74% Fat,6.48 - 8.92% Protien,4 1.62- 49.49% Carbohydrate and 77.22 - 80.78% for Dry matter. The vitamin and mineral composition ranged from 0.025 - 0.286 for vifamin 81,0.036 - 0.480 for vitamin B2, 0.92 - 0.25 for vitamin B3, 1.52- 2,77 for vitamin A and 0.09- 0.16 fot Calcium respectively. The physical composi11on of the samples ranged from 17.68 - 20.19g weight, 5.29 - <,. 73cm height, 20.81 - 22.88cm diameter and 3.20 - 4.18cm spread ratio. Sensory evaluations of the bread samples Iha! 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 ( I 0% blanched cooking banana: 90% wheat) was the most acceptable (7.2%) while in the bread samples fortified with carrot, sample 7 J 9 (I 0% unblanched cooking banana: 90%) competed favourably (7.3%) with the control sample 71 7(1 00% wheat) (7.4%).