Abstract:
The study was on the formulation of bread using composite of plantain and cassava flour.
This study employs an experimental research design. The questionnaire was used to access
the sensory qualities and overall acceptability of the bread produced. Both primary and
secondary data were used in this study. Fifty (50) copies of the questionnaire were distributed
and all the fifty (50) representing 100% were retrieved. The sensory evaluation data was
analysed using Statistical Package for Social Scientists (SPSS). The main findings of the
study showed that there was no significant difference (9< 0.05) in their moisture content.
Again, the protein content of bread with wheat flour and cassava and plantain supplemented
were also noted to assume the same trend as the ash content. Moreover, higher value of fat
content was noticed in sample A (16.07%). The fibre content of sample A (3.75%) was
significantly higher than that of sample B (3.56%). Finally, Sample C (62.40%) had higher
carbohydrate content, overall acceptability, and best in term of texture and taste. 100% wheat
flour generally has a better baking quality than any other form of composite flour. The study
also recommend that, It is recommended that up to 33% plantain flour and 67% wheat flour
incorporation could be adopted in bread making processes without affecting quality adversely
when compared with the 100% whole wheat flour. The study also recommends that future
research include all of the country's main universities.
