Quality evaluation of bread produced from wheat, tigernut and carrot flour blend Department:Food Science Technology By: Johngrey Project ID: 4665 Rating: (3.0) votes: 20 Price:₦3000 Get the Complete MaterialAbstractA study was carried out to evaluate the quality of bread produced from composite blends of wheat, tiger nut and carrot flour. The objectives of the study were to determine the functional properties of the blends, the proximate composition of the bread, the physical properties of the bread and sensory properties of the bread. Ingredients were obtained from markets around Makurdi and transported to the college of food science, University of Agriculture for the experiment. Four composite blends of wheat, tiger nut and carrot were formulated at a ratio of 85:5:10, 80:10:10, 75:15:10, 70:2010 and a control (without the inclusion of tiger nut and carrot). All the parameters were measured and calculated following standard procedure. The result obtained was subjected to statistical analysis using ANOVA. The result of the experiment showed that sample C (80:10:10) had the best proximate composition with the highest protein content (10.21±0.01), fat content (10.01±0.01) and crude fiber content (0.48±0.01). Sample C also had the best functional properties and sensory characteristics. Following the result of the study, it was therefore concluded that bread of good nutritional and sensory qualities could be produced from composite flours of wheat, tiger nut and Carrot flour, at 80%, 10% and 10%, respectively. In terms of proximate composition, the crude protein increased with increased substitution of wheat flour with carrot and tiger nut. There was a general improvement in the quality of the bread as presented in the tables above. It is therefore recommended that the test ingredients, tiger nut and carrot flour be used in the production of bread so as to improve nutritional quality and reduce cost of production. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Production and quality evaluation of cake produced from wheat flour and sweet potato flour