Folalu, A.A and Okparavero, Oluwaseun (2021) Acceptability of Bread Varieties made from Wheat, Corn and Yam Flours. International Journal of Women in Technical Education and Employment, 2 (2). pp. 170-177. ISSN 2811-1567
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Abstract
This study assessed the acceptability of varieties of bread produced using wheat, corn and yam flours. A total of 50 panellists were selected or the sensory evaluation of the products, and several techniques were adopted in producing the flours into bread. The result of sensory analysis revealed that for the different products, there was a substantial difference in the treatments measured. Wheat bread had the best taste, texture, colour, taste, and overall acceptance. The study revealed the benefit of wheat flours in the bread-making process. It is suggested that since wheat bread is widely accepted by taste panel, the government should encourage widespread wheat production in order to meet public demand and lower the high cost of wheat flour in the economy. Farmers should be well-equipped, and wheat farmers should be provided incentives such as agricultural implements and seeds to encourage them to grow wheat.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 14 Feb 2022 11:37 |
| Last Modified: | 14 Feb 2022 11:37 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1917 |
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