Thesis Abstract

Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with composite wheat flour to produce an acceptable bread. Sensory evaluation of breads samples revealed that acceptable bread can be produced from wheat fermented ripe plantain flour up to 30% level of substitution of wheat flour with fermented ripe plantain flour with fermented ripe plantain flour and examination of the bread samples showed that the bread produced from wheat fermented ripe plantain flour can safety be kept for up to four days.

Thesis Overview

1.0       INTRODUCTION:

1.1       BREAD:

Bread is the loaf that results from the baking of dough which is obtained form a mixture of flour, salt, sugar, yeast and water. However, other ingredient like milk, sugar and egg etc may be added. Due to increasing population, urbanization and change in food habits, consumption of leavened bread has increased tremendously in developing countries in recent years (Eggleston, 2005)

It is however relatively expensive being made from wheat which is as a result of climatic reasons does not grow well in the tropics and has to be imported ( Edema, Etal 2004) efforts has been made to promote the use of composite flour in which flour from locally grown crops and high protein seeds replace a portion of wheat for use in bread. Thereby decreasing the demand for imported wheat and producing protein enriches bread ( Giami, etal 2004).

Although wheat flour is the indispensable ingredient in leavened bakery products flours and meals from many other grains are frequently used as ingredients for the purpose of enhancing flavour or colour and improving nutritional aspect ( Samuel, 2004). The predominance of wheat flour for baking of levened breads due to the properties of its elastic gluten protein, which helps in producing a relatively large loaf volume with a regular finely crumb structure.

If the wheat flour used in bread making is to be substituted with flour produced from other crops, they must be milled to acceptable baking quality. However such products cannot compare favourably with wheat flour product and therefore can only be referred to as non- wheat bread or named after their flour sources ( Opara Etal 2005).