V2I6P53

Nutrient and Sensory Evaluation of Bread Produced from Blends of Wheat, Maize, and Banana Flour

Gabriel E. ^1*, Osi A. A. ¹, Adebiyi R. A.¹

Abstract

The increasing cost of wheat and the demand for nutrient-rich, affordable staple foods in Nigeria have spurred interest in alternative bread formulations using locally available ingredients. This study assessed the nutrient composition and sensory qualities of bread produced from blends of wheat, maize, and banana flours. Four composite blends were formulated as follows: sample A (100% wheat), sample B (70% wheat, 20% maize, 10% banana), sample C (60% wheat, 25% maize, 15% banana), and sample D (50% wheat, 30% maize, 20% banana). Standard AOAC methods were employed to analyse proximate, vitamin, mineral, and anti-nutrient contents, while sensory evaluation was conducted using a nine-point hedonic scale by 30 panelists. Proximate analysis revealed that protein content ranged from 13.68% (Sample D) to 16.10% (Sample B), fat from 7.86% to 9.03%, fiber from 3.27% to 3.79%, and carbohydrate from 55.68% to 61.79%. Moisture content varied from 11.85% to 13.17%, while ash ranged from 2.17% to 2.48%. Vitamin and mineral contents also varied across samples: vitamin A ranged from 490.10 µg to 520.81 µg, vitamin C from 23.64 mg to 28.11 mg, vitamin B6 from 1.18 mg to 1.44 mg; potassium from 440.22 mg to 475.89 mg, calcium from 155.84 mg to 165.10 mg, and iron from 7.89 mg to 8.72 mg. Anti-nutrient contents decreased with composite inclusion – phytate (0.88-1.12 mg/100g), oxalate (1.12-1.29 mg/100g), saponin (0.61–0.74 mg/100g), and lectin (0.13–0.20 mg/100g). Among all samples, Sample B exhibited the most favourable nutritional profile, including the highest protein (16.10%), vitamin A (520.81 µg), vitamin C (26.48 mg), potassium (470.28 mg), and lowest anti-nutrient levels. Sensory evaluation revealed that Sample B was also the most preferred, scoring highest in taste (7.56), aroma (7.43), texture (7.48), and overall acceptability (7.52). This study confirms that a 70:20:10 blend of wheat, maize, and banana flour (Sample B) can produce bread that is both nutritionally superior and highly acceptable to consumers.

Keywords:

Composite flour, bread, nutrient composition, sensory evaluation, wheat, maize, banana