| Abstract: | The study determines the effect of blend ratio on chemical composition and
sensory characteristics of composite wheat, pumpkin and soya bread. The
proximate compositions of bread produced with the different mix ratios of
wheat, pumpkin and soybean flours were ranged from 11.07 to 13.19% for
moisture, 1.15 to 2.15% for ash, 1.18 to 1.54% for fiber, 16.31 to 18.74% for
fat, 14.22 to 17.33% for protein, 60.24 to 66.78% for carbohydrates and
470.79 to 478.95 kcal/100g for energy. The result shows that as the
supplementation level of pumpkin and soybean flour increases, the ash, fiber,
fat and protein of the composite bread produced increase. However, the
carbohydrate contents of the produced bread decrease. The sensory
evaluation of bread produced was in acceptable range even though it
decreased as the supplementation level of the pumpkin and soybean
increased. Generally, the study reveals that the composite bread produced
was in acceptable range in 9-point hedonic scale. The result shows that
supplementation of pumpkin and soybean in bread production can minimize
the cost of wheat which is actually imported from different countries. Thus, it
is recommended that since pumpkin and soybean had appreciable amounts
of nutrients, improve the nutrients in the composite products, they can be
used with wheat for different food product development. |
