THE INFLUENCE OF MALTED SORGHUM ON THE PRODUCTION AND THE ACCEPTABILITY OF COMPOSITE BREAD 1

• O.M. Makanjuola

  Food Technology Department Federal Polytechnic, Ilaro, Nigeria *Corresponding E-mail: kunle.makanjuola

  Author

• O. A. Alokun

  Food Technology Department Federal Polytechnic, Ilaro, Nigeria *Corresponding E-mail: kunle.makanjuola

  Author

Malted sorghum-wheat composite bread was investigated in this research work. The bread samples produced were subjected to proximate composition and sensory evaluation tests using standard methods with 100% wheat bread as control. The moisture contents for all the bread sample ranged from 18.37% - 20.75%, protein 12.48% - 14.32%, fat 4.20% - 5.80%, fibre, 4.20% - 4.99%, ash, 0.95% - 2.43% and carbohydrate, 55.86% - 58.52% respectively. The sensory evaluation test showed marked preference for wheat bread in term of colour, aroma, taste, texture and overall acceptability by the panellists.

1. O.M. Makanjuola, Food Technology Department Federal Polytechnic, Ilaro, Nigeria *Corresponding E-mail: kunle.makanjuola

   Food Technology Department Federal Polytechnic, Ilaro, Nigeria *Corresponding E-mail: kunle.makanjuola

2. O. A. Alokun, Food Technology Department Federal Polytechnic, Ilaro, Nigeria *Corresponding E-mail: kunle.makanjuola

   Food Technology Department Federal Polytechnic, Ilaro, Nigeria *Corresponding E-mail: kunle.makanjuola

• PDF