PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BREAD PRODUCED FROM BLEND OF WHEAT UNRIPE PLANTAIN AND WATERMELON SEEDFLOUR

Igbatigbi, M.J, Nefisetu, J, Orishagbemi, C.O, Igyor, M.A

ABSTRACT

The study evaluated the quality of bread produced from the addition of unripe plantain and watermelon seed to wheat flour. Flours were prepared from unripe plantain, watermelon seed and wheat flour and blended in the ratios 100:0:0, 90:5:5, 80:10:10, 70:15:15 and 60:20:20 (Wheat: unripe plantain: watermelon seed flour). Bread were prepared from the blends and evaluated for the physical, chemical composition, antinutrient properties and sensory properties using standard methods. The loaf volume, specific loaf volume and loaf weight content varied from 430.00 to 780.00 cm³ 158.13 to 221.7 g and 2.71 to 3.51 cm³/g respectively.  The moisture, ash, crude fiber, fat, crude protein and carbohydrate contents varied   from 28.35 to 32.46%, 0.93 to 1.38%, 0.79 to 1.24%,  9.39 to 14.20%,  11.38 to 18.24% and 32.48 to 49.99%,respectively. The potassium, magnesium, calcium and iron contents of the bread varied from 191.30 to 333.65 mg/kg, 88.50 to 199.50 mg/kg, 180.75 to 310.10 mg/kg and 11.10 to 20.55mg/kg, respectively. The phytate, oxalate, tannin, saponin and alkaloid varied from 3.87 to 8.02 mg/100g, 6.21 to 16.15 mg/1oog, 5.82 to 8.27 mg/100g,5.84 to 13.74 mg/100g and 0.18 to 0.54 mg/100g respectively. The mean score of the bread showed taste, flavor, crust/crumb colour, texture, mouth feel and overall acceptability ranged from 7.65 to 8.70, 7.05 to 8.20, 7.00 to 8.30, 7.00 to 8.45, 6.95 to 7.85 and 6.60 to 8.75respectively. It is concluded that substitution of wheat unripe plantain and watermelon seed flour in bread production up to 40% improved the macro- and micronutrient content of the composite breads and also had a higher preference in terms of sensory properties. Substitution level of 20% unripe plantain and 20% watermelon seed flour to wheat flour produced bread with highest ash, protein and crude fibre content.

Keyword; Bread, Wheat, Substitution, Nutrient