ABSTRACT

Isolation and sensory evaluation of palm wine yeast from palm wine gotten from Ndoro market was analyzed on bread fermentation. The ability to get quality bread depends on its ingredients, skill and a very good fermentative agent. In this study, palm wine was gotten from Ndoro market, together with commercial yeast, which serves as the control yeast and they were cultured at 300C to isolate different yeast species from palm wine using the appropriate identification techniques like the colony morphology, microscopic observations and fermentative ability. The yeast isolates were then used to bake bread at 1800C for 8 minutes and the sensory properties of the bread like volume, crust, color, internal color, structure, texture, flavor, aroma, crumb clarity and elasticity were analyzed. Bread sample B5 showed the highest mean when compared to volume (4.4), crust (4.0), color (4.3), internal color (4.4), structure (3.3), texture (3.6), flavor (3.7), aroma (4.1) and crumb clarity (3.4) more than the control which had volume (4.3), crust (3.5), color (3.7), internal color (4.0), structure (2.5), texture (3.1), flavor (3.5), aroma (4.0) and crumb clarity (3.4),. Although some of the isolates did not have high leavening ability like the control, they influenced the aroma and flavor more than the control. Thus, these isolates may be combined to give varieties of sensory properties on bread and with the right industrial facilities would become an indigenous baker’s yeast.