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Article
Publication date: 1 December 2001

Wasiu A.O. Afolabi, Clara R.B. Oguntona and Bilkisu B. Fakunmoju

Reports a study to determine the suitability of beniseed for bread making as well as the chemical composition and acceptability of the bread among Nigerian bread consuming…

Abstract

Reports a study to determine the suitability of beniseed for bread making as well as the chemical composition and acceptability of the bread among Nigerian bread consuming population. Three bread samples were developed from wheat, beniseed, and cassava composite flour using the formulae 85:10:5, 80:15:5 and 75:25:5. Baking characteristics, chemical composition and acceptability tests were carried out on the samples with wheat bread serving as control. Results show that bread produced from beniseed composite flour has similar baking characteristics in terms of appearance, colour and flavour when compared with wheat bread. Consumer acceptability tests indicated that the bread samples were all acceptable, with the sample with formula 85:10:5 ranked first and being the most preferred. Analysis of chemical composition indicated that the bread samples contain higher protein, fat, crude fibre and ash. This study has shown that acceptable bread of higher nutritional value can be produced from beniseed.

Details

Nutrition & Food Science, vol. 31 no. 6
Type: Research Article
ISSN: 0034-6659

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