ABSTRACT

This study was to determine the sensory quality of bread produced using different indigenous yeast isolates originating from palm wine in order to offer an insight into the overall quality of the bread. The four yeast types had varied levels of prevalence. Saccharomyces cerevisiae was the predominate yeast species with a 100% occurrence while Saccharomyces uvarium and Saccharomyces Carlsbengensis had the least occurrence of 33.3%. The result of the physical properties of the palm wine yeast bread and bakers yeast bread shows that the baker’s yeast bread had the higher oven rise and value than the palm wine yeast bread while the later had higher weights. There was therefore, variations between the physical characteristics of the palm wine yeast bread and Baker’s yeast bread. The result of the sensory evaluation of breads produced with palm wine yeasts shows that the most acceptable of the palm wine yeast le (6.23) was the bread produced with Saccharomyces globosus. The most preferred colour bread (7.43) was the bread produced with Saccharomyces cerevisiae while the least acceptab was the bread produced with Saccharomyces carlsbengensis with a mean score of 7.97 (88.6%) as against 7.67 (85.2%) score of the Bakers yeast bread. The result shows generally that none of the bread samples was unacceptable as all scored above 69% in the acceptability scale. The acceptability of the attributes favored the commercial yeast bread examples in colour. Thus the use of palm wine yeast to produce bread was successful and the products were acceptable