Development and Qualitative Evaluation of Banana Bread During Storage

Abstract

The use of wheat flour, soy flour and banana pulp blends in the production of functional breads was studied. Wheat flour was blended with soy flour and banana pulp at 500:0:0, 400:75:25, 350:100:50 and 300:125:75 substitwtiom level while the 100% wheat bread served as control. The proximate composition of the various flour blends used for the preparation of the breads was determined l!lsin§ standard metl'iods. T<he bread loaves were produced using the straight-dough procedure and were subsequently evaluated for their physico-chemical and sensory attliili>utes. Praximate analyses results showed an increase in the range of 27.80%, 30.00%, 32.8@% and 32.90% for moisture; 1.05%, 1.12%, 1.15% and 1.20% for ash; 12.95%, 16.05%,_ 16.82% and 17.77% for protein; 2.87%, 3.75%, 3.8G% and 3.98% for fat; 3.95%, 4.1 0%, 4.16% and 4.18% for Cliude fibre and a deerease in earbehy<ilr;ates lily SS.€15%, 61.22%, 56.98% and 52.85% respectively, afteli 6 days 0f ar:noielilt stora§e. li'he sensory analysis results showed that replacement of wheat flour with sey fleur an<!t banana pulp up to 25% of substitution level produced acceptable mread whict.l was comparable with the control in terms of the overall aceeptability, of tfle ~Dread .