Comparative Study on Consumer Acceptability of Bread Produced with Composite Flour Fermented by Yeas

Abstracts

This study investigated the sensory acceptability of bread produced from composite flour (wheat, air potato and cassava) fermented using yeasts from palm wine and stale bread among prospective consumers at the Federal University of Technology (F.U.T), Akure, Nigeria. Different blend ratios (A-F) of composite flour containing wheat, cassava and air potato flours were formulated; proximate and mineral analysis of representative flours were carried out according to standard procedures set by A.O.A.C., 2012. A descriptive sensory evaluation was carried out to assess bread products (A-F) produced from the different composite flour blends as sensory evaluators were selected by cross sectional simple random sampling techniques. The organoleptic parameters accessed for the bread products include taste, aroma/texture, appeal/appearance and overall consumer acceptability index respectively. Bread products A1-F1 were fermented by yeast isolated from palm wine while products A2-F2 were fermented by yeast from stale bread. Products A1-C2 were adjudged standard controls for Air potato flour (A), Wheat flour (B) and Cassava flour (C) while products D1-F2 were the test bread products of varying formulation blends of the composite flour. All the bread products (A1-F2) were evaluated and compared statistically at p≤ 0.05 level of significance. The Bread products D2 and F1had the highest overall acceptability (99.90±0.10%) followed by E1 (88.89±1.11%) while D1, E2, and F2 stood (66.67±1.33%) acceptance respectively. The findings of this research revealed realistic potentials of air potato flour supplemented with wheat and cassava flours respectively and the alternative sources of yeasts isolate clones that can be specifically used in fermenting different flour blends for production of widely accepted bread products in Nigeria.

Keywords :Air potato; composite flour; yeast; sensory evaluation; overall acceptability.

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