Makanjuola, O.M. and Alokun, O. A. (2019) THE INFLUENCE OF MALTED SORGHUM ON THE PRODUCTION AND THE ACCEPTABILITY OF COMPOSITE BREAD. Applied Tropical Agriculture, 24 (1). pp. 188-190.
![[img]](https://eprints.federalpolyilaro.edu.ng/style/images/fileicons/text.png) |
Text
THE INFLUENCE OF MALTED SORGHUM ON THE PRODUCTION AND THE ACCEPTABILITY OF COMPOSITE BREAD.pdf Download (383kB) |
Abstract
Malted sorghum-wheat composite bread was investigated in this research work. The bread samples produced were subjected to proximate composition and sensory evaluation tests using standard methods with 100% wheat bread as control. The moisture contents for all the bread sample ranged from 18.37% - 20.75%, protein 12.48% - 14.32%, fat 4.20% - 5.80%, fibre, 4.20% - 4.99%, ash, 0.95% - 2.43% and carbohydrate, 55.86% - 58.52% respectively. The sensory evaluation test showed marked preference for wheat bread in term of colour, aroma, taste, texture and overall acceptability by the panellists.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 25 May 2020 19:17 |
| Last Modified: | 25 May 2020 19:17 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/158 |
Actions (login required)
 |
View Item |
