1Makanjuola, O.M. and Alokun, O. A. (2019) THE INFLUENCE OF MALTED SORGHUM ON THE PRODUCTION AND THE ACCEPTABILITY OF COMPOSITE BREAD. Journal for Applied Tropical Agriculture, School of Agriculture and Agricultural Technology, 24 (1). pp. 188-190.
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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) Q Science > QD Chemistry |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 17 May 2020 19:17 |
| Last Modified: | 17 May 2020 19:17 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/115 |
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