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Acceptability and chemical composition of bread from beniseed composite flour

Acceptability and chemical composition of bread from beniseed composite flour 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Acceptability and chemical composition of bread from beniseed composite flour

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Publisher
Emerald Publishing
Copyright
Copyright © 2001 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650110409146
Publisher site
See Article on Publisher Site

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.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Dec 1, 2001

Keywords: Nutrition; Nigeria; Consumer behaviour

References