The study was conducted to compare the chemical composition and organoleptic evaluation of 5 bread samples (B1, B2, B3, B4 and B5). The bread samples were made from composite flours of wheat and fermented ground bean flours (70:30), (60:40), wheat and fermented brown-eyed bean flours (70:30), (60:40) and 100% wheat flour. The samples were processed and milled into fine flours. The flours were used to produce different bread samples. The organoleptic evaluation was done using the nine hedonic scale assessment forms. The chemical analysis was done in triplicates. Mean, standard deviation of the samples were calculated and Duncan’s multiple test was used to separate the means. The result indicated that the breads made from fermented brown-eyed bean and fermented ground bean were comparable. They contained (16.25 to 19.0%) protein higher than bread made with 100% wheat flour. Vitamin A content of the breads was highest in bread made from composites of fermented ground bean and wheat flours which had 47.56 mg/100 g and 28.37 mg/100 g according to their ratio combinations. The iron, phosphorus, and magnesium contents of all the bread were comparable. The 100% wheat flour was most acceptable amongst the bread samples, the 70:30 (wheat flour: fermented ground bean flour) was closer to the acceptability of the 100% wheat flour bread and contained higher percentages of protein and micro nutrients especially the Pro-vitamin A. The study concludes that ground bean flour is a good nutrient supplement of wheat flour in bread making.
Key words: Nutrient, organoleptic evaluation, bread, flour blend.
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