Abstract

Eke-Ejiofor J.and Kiin-Kabari D. B

Bread was prepared from different levels of substitution of wheat flour (WF) and plantain flour (PF) ranging from 0 to 50%, including 100% wheat flour (WF) and 100% plantain flour (PF). Functional properties of the composite flours, proximate and sensory properties of the product (bread) were investigated. The highest value for bulk density of 0.47 g/cm3 was observed in 100% plantain flour (sample G) while the lowest of 0.34 g/cm3 was recorded in 100% wheat flour (sample A). Water absorption and foaming capacities decreased with an increase in the level of substitution of plantain flour from 84% for sample A (100% wheat) to 49% in sample G (100% plantain flour) and 50 ml in 100% wheat to 20 ml in 100% plantain flour. Proximate composition showed the following results. Moisture (28.20 to 33.49), ash (0.60 to 1.6), fat (1.11 to 1.55), crude protein (8.15 to 12.00) and total available carbohydrate (57.08 to 60.20). All sensory attributes reduced as substitution increased with the 10% substitution of plantain flour showing no significant difference (p0.05) in all the samples. No sensory panelist showed a total dislike for any of the composite bread samples except the bread made from 100% plantain flour. Therefore it was concluded that wheat flour could be substituted with plantain flour up to the 20% level in bread making which will not adversely affect its nutritional and sensory properties.