Folalu, A.A and Irivboje, Oluwabusayo Adewunmi (2021) COMPARATIVE AND SENSORY EVALUATION OF BREAD MADE FROM THREE DISTINCT FLOUR BLENDS. In: Presented at the 5th National Conference of the School of Pure & Applied Sciences Federal Polytechnic Ilaro held between 29 and 30th September, 2021. Theme: Food Security and Safety: A Foothold for Development of Sustainable Economy in Nigeria, 29th – 30th September, 2021, The Federal Polytechnic, Ilaro.
Full text not available from this repository.Abstract
Bread is a common food made from flour and water dough that is baked. It has been a popular cuisine in many parts of the world since the birth of agriculture and is one of the oldest man-made foods. Due to the increase in population over the years and demand for bread, constraints has been on the availability of wheat flour in making bread. Therefore, research interest in composite flours has been on the rise in the recent past, driven by the desire to find non-wheat bread-making alternatives in order to reduce non-wheat-producing countries’ dependence on imported wheat. This study evaluates the use and acceptability of three composite flours (wheat, corn and yam flour) used in bread making. The study was carried out at the hospitality management kitchen of the federal polytechnic, Ilaro. Different methods of preparation of the flours into bread was adopted and a total number of 25 panellist were used for the sensory evaluation. Data was subjected to analysis of variance. The result showed that there was a significant difference in the treatments measured for some of the parameters considered. . The taste, texture, colour, taste and general acceptability were the highest in the wheat bread (control). The study demonstrated the potential value of wheat flours in the production of bread. It is recommended that: Since wheat bread is more acceptable by the taste panels, government should encourage mass cultivation of wheat in order to meet public demand because of its acceptability by the general public and also to reduce the high cost of wheat flour in the economy. Farmers should be highly equipped and incentives such as farm implements, seeds should be given to wheat farmers to encourage more farmers into the cultivation of wheat.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 02 Mar 2022 10:53 |
| Last Modified: | 02 Mar 2022 11:10 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1969 |
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