Home / Human Nutrition and Dietetics / PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR

PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR

 

Table Of Contents


Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Bread Production
2.2 Wheat Flour Composition and Properties
2.3 Plantain Flour: Processing and Properties
2.4 Importance of Blending Wheat and Plantain Flour
2.5 Studies on Bread Production Using Wheat and Plantain Flour Blend
2.6 Nutritional Benefits of Wheat and Plantain Flour Blend
2.7 Consumer Acceptance of Bread Made from Wheat and Plantain Flour Blend
2.8 Challenges in Utilizing Plantain Flour in Bread Production
2.9 Innovations and Trends in Bread Production
2.10 Summary of Literature Review

Chapter THREE

3.1 Research Design
3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Experimental Setup
3.5 Variables and Measurements
3.6 Data Analysis Techniques
3.7 Ethical Considerations
3.8 Limitations of the Methodology

Chapter FOUR

4.1 Analysis of Bread Samples
4.2 Comparison of Bread Characteristics
4.3 Sensory Evaluation of Bread
4.4 Nutritional Analysis of Bread Variants
4.5 Statistical Analysis of Data
4.6 Discussions on Findings
4.7 Implications of Results
4.8 Recommendations for Future Research

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusion
5.3 Contributions to Knowledge
5.4 Practical Implications
5.5 Recommendations
5.6 Areas for Future Research
5.7 Reflection on the Research Process
5.8 Closing Remarks

Project 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.


Project 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).


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