Physico-Chemical Propertites and Sensory Evaluation of Bread Produced From Wheat, Unripe Plantain and Defatted Peanut Composite Flour

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dc.contributor.advisorDr. Alanu E. A.
dc.contributor.authorOLUWABUSUYI, Gbemisola christianah
dc.date.accessioned2026-08-28T11:08:26Z
dc.date.available2026-08-28T11:08:26Z
dc.date.issued2023-08-14
dc.descriptionxiv,58pages,illustration.;hardback
dc.description.abstractThe bread making potentials of wheat, unripe plantain and defatted peanuts flour blends at different proportions WWFA, CWFC. The proximate composition showed that moisture content ranged (9.41-11.59) and carbohydrate ranged (60.43-74.68) reduced as the wheat flour decreased om proportions. The protein ranged (12.90-21.51), fat (0.10-7.27), crude fiber (0.13-03.7), total ash (.05.0.58-1.01) of composite flour were significantly different (p<0.05) compared to the control. The functional property, bulk density and solubility of all flour blends (WWFA, CWFB and CWFC) HAVE no significant difference (<0.05) as the bulk density ranged from (0.30-0.76) and swelling power (11.52-12.68). Water absorption capacity increased as the wheat flour decreased ranged from (1.67-.88). pasting prosperities of WWFA, CWFB and CWFC are all significant different (p<0.05) with WWFA had the highest peak (1481), breakdown (657), final viscosity (1814), setback (990), Peak time (5.73) and pasting temperature (87.3) where by composite flour with the lowest ratio of wheat (CWFB) had the highest through (992).The physical properties showed an increase in the loaf volume, specific volume as the level of wheat flour decreased with the bread moisture indicating a significant difference (p<0.05). The composite flour bread has higher bread moisture as the defatted peanut flour increased and the wheat decreased ranged (6.93-8.49).
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/565
dc.language.isoen
dc.publisherBells University of Technology
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBread making
dc.subjectDefatted peanut
dc.subjectWWFA CWFB CWFC
dc.titlePhysico-Chemical Propertites and Sensory Evaluation of Bread Produced From Wheat, Unripe Plantain and Defatted Peanut Composite Flour
dc.typeDissertation

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