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Published
2023-11-28
Section
Hospitality and Tourism
How to Cite
PROXIMATE AND SENSORY CHARACTERISTICS OF BREAD PRODUCED FROM WHEAT FLOUR AND COCONUT FLOUR
Maxwell Adu
Koforidua Technical University
Charles Adomako
Koforidua Technical University
Solomon Anim Odoi
Koforidua Technical University
Keywords: coconut flour, proximate, sensory, wheat, composite bread
Abstract
Bread is one of the most popular food consumed by most people of different age and economic status. This study was carried out to investigate the proximate composition and sensory evaluation of coconut-wheat composite breads at different substitution levels of coconut flour. Whole wheat bread (F1) and coconut-composite breads (F2, F3, F4 and F5) were produced in ratios of 0, 10, 20, 30%, and 50% coconut flours substitutes respectively, and assessed for proximate composition and sensory attributes. From the result, while composite bread generally recorded the highest ash (0.52%), fiber (1.11%), moisture (29.80%), protein (11.21%), fat (33.54), carbohydrate (52.72) and energy (480.00) content, the whole wheat bread attained the lowest for all proximate parameters. It was observed that carbohydrate, fat, moisture and energy contents of the composite breads increased significantly (p<0.05), while slightly increasing in fiber and ash contents when coconut flour was progressively increasing. The sensory results also revealed that formulation F3 was the most preferred sample in terms of its color, texture, flavor, taste and overall acceptability. While consumers generally disliked bread incorporated with more than 20% coconut flour, the incorporation of coconut flour below 20% was disclosed to have significant effect on the acceptability of the product. Composite bread of 80% wheat flour + 20% coconut flour is therefore recommended for commercial production, as it would meet both nutritional and aesthetic requirement of consumers.
Author Biographies
Maxwell Adu, Koforidua Technical University
Department of Food and Postharvest Technology
Charles Adomako, Koforidua Technical University
Department of Food and Postharvest Technology
Solomon Anim Odoi, Koforidua Technical University
Department of Food and Postharvest Technology
