Abstract

There is an increasing demand for Fiber-rich food and food ingredients. In this study, coconut, which is high in dietary fiber was processed into flour (CF) and substituted at 20%, 30%, and 100% levels for Wheat Flour (WF) in composite bread formulation. A 100% WF bread was used as a control. Sensory evaluation was conducted using a 5-point hedonic scale with 25 panelists evaluating the bread based on color, texture, taste, flavor, and overall acceptability. This study was focused on the use of coconut and wheat composite flour in the production of bread. Proximate analysis of the coconut flour, physical properties, and sensory characteristics of the composite bread samples was studied. Results obtained showed that the bread volume increased significantly in sample B (20% CF 80%WF) (240.26±0.00cm3) and it compared favorably with the control (100%WF). Besides, the specific bread volume observed in this study ranged from 0.94 to 1.55cm3/g. The sensory analysis conducted showed that there were significant differences (P<0.05) between the control and the composite bread samples in the sensory attributes of color, texture, flavor, taste, and overall acceptability. Again, it was realized that sample B was the most preferred sample in terms of its color, texture, flavor, taste, and overall acceptability. This was followed by sample C. My least preferred was the 100%CF bread.

Keywords:Production; Quality assessment; Coconut flour; Wheat; Composite bread