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.
Keywords: Malted sorghum, wheat, composite bread, acceptability
PAPER TITLE :THE INFLUENCE OF MALTED SORGHUM ON THE PRODUCTION AND THE ACCEPTABILITY OF COMPOSITE BREAD
APPLIED TROPICAL AGRICULTURE | VOLUME 24 NUMBER 1 2019
Paper Details
- Author(s) : 1Makanjuola, O.M. and 2Alokun, O. A.
- Abstract:
