Production And Evaluation Of Composite Bread Produced From Firm Ripe And Unripe Cooking Banana Flours (Cardaba,Bluggoe And Km5)

ABSTRACT

The feasibility of partially replacing wheat flour with cooking banana flour (Musa Cardaba, Bluggoe and KM5) at different stages of maturity in bread making were investigated. The flour samples were subjected to proximate analysis to determine their nutrient composition, and the loaves sensory evaluated to determine the preference in taste, texture, appearance, crust colour, crumb colour and general acceptability of the baked bread. The physical characteristics of the loaves such as loaf volume, specific loaf volume and oven spring were also evaluated. Results of the proximate analysis of the cooking banana flours revealed that the protein content ranged from 3.76 to 4.72%, carbohydrate content ranged from 77.0 to 80.l%, crude fibre ranged from 0.34 to 0.56%, fat content ranged from 0.67 to 0.83%. The ash content ranged from 0.42 to 0.62% and moisture content ranged from 9.76 to 11.7%. The oven spring and specific loaf volume of the baked bread decreased with increase in the substitution level. Sensory panel rating for 10% cooking banana and 90°h wheat flour substitution was not significantly different from the rating for the control, 100% wheat bread (P>0.05). All other blends were significantly different with the control sample at (P≤0.05)