Nutritional And Sensory Evaluation Of Composite Bread From Wheat Flour, Tiger Nut Flour And Carrot Flour

Abstract

This study was carried out to evaluate the quality of bread produced from composite blends of wheat, tiger nut and carrot flour. The objectives of the study were to determine the physicochemical properties of the bread, the proximate composition of the bread, microbial quality and sensory properties of the bread. Ingredients were obtained from markets around Koforidua central market and transported to the department of Hospitality studies of the University for the experiment. five composite blends of wheat, tiger nut and carrot flour were formulated at a ratio of 75:20:5, 60:35:5, 50:45:5, 45:55:5, 15:80:5 and a control (without the inclusion of tiger nut and carrot flour). All the parameters were measured and calculated following standard procedure. The result obtained was subjected to statistical analysis using ANOVA. The result of the experiment showed that sample treatment 4 (45:55:5) had the best proximate composition with the highest protein content (12.97±0.04), fat content (4.60±0.3) and crude fiber content (1.87±0.02). Sample treatment 2 also had the best sensory characteristics (overall acceptability) while sample treatment 5 and 1 had the best in term of total plate count and yeast and molds respectively for the microbial count. Following the result of the study, it was therefore concluded that bread of good nutritional and sensory qualities could be produced from composite flours of wheat, tiger nut and Carrot flour, at 45%, 55% and 5%, respectively. In terms of proximate composition, the crude protein increased with increased substitution of wheat flour with carrot and tiger nut. There was a general improvement in the quality of the bread as presented in the tables. It is therefore recommended that the test ingredients, tiger nut and carrot flour be used in the production of bread so as to improve nutritional quality and reduce cost of production.