FORMULATION OF BREAD USING COMPOSITE OF PLANTAIN AND CASSAVA FLOUR

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.