Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour

Abstract

The physicochemical and sensory evaluation of the bread produced from the composite flours of wheat, carrot, and banana was determined. Five bread samples were produced from the proportion of wheat/carrot/banana composite flours in the ratio 90% : 5% : 5% (blending ratio one), 80% : 10% : 10% (blending ratio two), 70% : 15% : 15% (blending ratio three), and 60% : 20% : 20% (blending ratio four), and 100% wheat was the control sample. The proximate composition of moisture, ash, crude fat, crude fiber, and beta-carotene contents of the composite bread increased significantly. The values of moisture%, ash%, crude fiber%, crude fat%, and β-carotene μg/100 g ranged from 29.92 ± 0.01–33.23 ± 0.0158, 0.67 ± 0.03–1.66 ± 0.01, 1.99 ± 0.01–6.47 ± 0.01, 1.127 ± 0.01–3.2 ± 0.01, and 0.13 ± 0.01–73.51 ± 0.01, respectively. The values of crude protein%, carbohydrate%, and caloric value (kcal) ranged from 10.02 ± 0.01–8.01 ± 0.01 and carbohydrate ranged from 47.42 ± 0.03 − 56.27 ± 0.01, 47.42 ± 0.03 − 56.27 ± 0.01, and 275.30 ± 0.06–250.55 ± 0.07, respectively. The mean of sensory scores varied with the increased addition of carrot and banana flours to the wheat flour. There was no significant difference in the overall acceptability of the bread for all the samples, except the control. The mean of sensory scores, however, showed that consumers preferred the bread from blending ratio four (60% : 20% : 20%) but bread from the composite flours of substitution for both carrot and banana flours was well accepted. The general objective of this project is to enhance the nutritional value of bread by adding carrot and banana flour to wheat flour. The study has shown that bread of acceptable quality can be produced from composite flour of wheat, carrot, and banana, which would increase nutrition and prevent malnutrition.