Production and Quality Evaluation of Acha-Based Bread
Bread is a basic staple food consumed by most people all over the world right from the ancient time. This study investigated the functional, chemical, physical and sensory properties of acha based bread. The bread sweetened with date fruit powder was produced from different blends (10:90, 20:80, 30:...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Department of Home Economics & Hospitality Management Education, University of Nigeria, P.M.B. 41001, Nsukka, Nigeria.
2022-07-01
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| Series: | International Journal of Home Economics, Hospitality and Allied Research |
| Subjects: | |
| Online Access: | https://www.ijhhr.org/wp-content/uploads/10.5281zenodo.6946361-1.pdf |
| _version_ | 1797427058637275136 |
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| author | Stella C. Ubbor Vanesa, C. Ezeocha Josephine I. Ekeh Ijeoma L. Princewill-Ogbonna Augusta C. Ibe-diala |
| author_facet | Stella C. Ubbor Vanesa, C. Ezeocha Josephine I. Ekeh Ijeoma L. Princewill-Ogbonna Augusta C. Ibe-diala |
| author_sort | Stella C. Ubbor |
| collection | DOAJ |
| description | Bread is a basic staple food consumed by most people all over the world right from the ancient time. This study investigated the functional, chemical, physical and sensory properties of acha based bread. The bread sweetened with date fruit powder was produced from different blends (10:90, 20:80, 30:70, 40:60, 50:50 and 60:40) of wheat and acha flour respectively. Bread produced with 100% wheat flour served as the control. Functional properties of the flour blends and physicochemical and sensory properties of the bread were evaluated using standard laboratory procedures. The functional properties of the flour blends showed significance differences (p<0.05) in all the parameters determined. The proximate composition revealed that increased substitution with acha flour resulted to significant increase in the crude fiber, ash, carbohydrate and energy of the bread samples. There were significant differences (p<0.05) in the physical properties of the bread samples. The sensory properties revealed that the bread samples varied in appearance, taste, texture and aroma with the control having the highest rating for general acceptability followed by bread produced from blends of 40 and 50 % acha flour. This study therefore, deduced that acceptable bread can be produced with up to 40% substitution of acha flour. |
| first_indexed | 2024-03-09T08:38:51Z |
| format | Article |
| id | doaj.art-62500482ec5a44d79c8a253e6e475320 |
| institution | Directory Open Access Journal |
| issn | 2971-5121 |
| language | English |
| last_indexed | 2024-03-09T08:38:51Z |
| publishDate | 2022-07-01 |
| publisher | Department of Home Economics & Hospitality Management Education, University of Nigeria, P.M.B. 41001, Nsukka, Nigeria. |
| record_format | Article |
| series | International Journal of Home Economics, Hospitality and Allied Research |
| spelling | doaj.art-62500482ec5a44d79c8a253e6e4753202023-12-02T17:17:43ZengDepartment of Home Economics & Hospitality Management Education, University of Nigeria, P.M.B. 41001, Nsukka, Nigeria.International Journal of Home Economics, Hospitality and Allied Research2971-51212022-07-0111465910.5281/zenodo.6946361Production and Quality Evaluation of Acha-Based BreadStella C. Ubbor0Vanesa, C. Ezeocha1Josephine I. Ekeh2 Ijeoma L. Princewill-Ogbonna3 Augusta C. Ibe-diala4Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria.Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria.Department of Agriculture/Home Economics Education, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, NigeriaDepartment of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria.Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria.Bread is a basic staple food consumed by most people all over the world right from the ancient time. This study investigated the functional, chemical, physical and sensory properties of acha based bread. The bread sweetened with date fruit powder was produced from different blends (10:90, 20:80, 30:70, 40:60, 50:50 and 60:40) of wheat and acha flour respectively. Bread produced with 100% wheat flour served as the control. Functional properties of the flour blends and physicochemical and sensory properties of the bread were evaluated using standard laboratory procedures. The functional properties of the flour blends showed significance differences (p<0.05) in all the parameters determined. The proximate composition revealed that increased substitution with acha flour resulted to significant increase in the crude fiber, ash, carbohydrate and energy of the bread samples. There were significant differences (p<0.05) in the physical properties of the bread samples. The sensory properties revealed that the bread samples varied in appearance, taste, texture and aroma with the control having the highest rating for general acceptability followed by bread produced from blends of 40 and 50 % acha flour. This study therefore, deduced that acceptable bread can be produced with up to 40% substitution of acha flour.https://www.ijhhr.org/wp-content/uploads/10.5281zenodo.6946361-1.pdfachabreaddate fruit powdersensory propertieswheat |
| spellingShingle | Stella C. Ubbor Vanesa, C. Ezeocha Josephine I. Ekeh Ijeoma L. Princewill-Ogbonna Augusta C. Ibe-diala Production and Quality Evaluation of Acha-Based Bread International Journal of Home Economics, Hospitality and Allied Research acha bread date fruit powder sensory properties wheat |
| title | Production and Quality Evaluation of Acha-Based Bread |
| title_full | Production and Quality Evaluation of Acha-Based Bread |
| title_fullStr | Production and Quality Evaluation of Acha-Based Bread |
| title_full_unstemmed | Production and Quality Evaluation of Acha-Based Bread |
| title_short | Production and Quality Evaluation of Acha-Based Bread |
| title_sort | production and quality evaluation of acha based bread |
| topic | acha bread date fruit powder sensory properties wheat |
| url | https://www.ijhhr.org/wp-content/uploads/10.5281zenodo.6946361-1.pdf |
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