CHEMICAL AND SENSORY PROPERTIES OF BREAD PRODUCED USING WHEAT (Aestivum triticum), OAT (Avena sativa L.), PIGEON PEA (Cajanus cajan) AND UNRIPE PLANTAIN (Musa paradisiaca) FLOUR BLENDS

Abstract

Background: This study evaluated the physical, chemical, mineral, and sensory properties of bread produced from blends of wheat (Triticum aestivum), oat (Avena sativa L.), unripe plantain (Musa paradisiaca), and pigeon pea (Cajanus cajan) flours. Methods: Five formulations were developed: AAA (50% wheat + 50% oat), BBB (40% wheat + 40% oat + 10% plantain + 10% pigeon pea), CCC (35% wheat + 35% oat + 15% plantain + 15% pigeon pea), DDD (30% wheat + 30% oat + 20% plantain + 20% pigeon pea), and FFF (100% wheat). Results: Proximate analysis revealed that moisture content ranged from 23.77% to 30.16%, with higher inclusion of plantain and pigeon pea flour increasing water retention. Crude protein and carbohydrate contents showed inverse trends, decreasing and increasing respectively with wheat substitution. Crude fibre and ash contents were enhanced in composite breads containing plantain and pigeon pea. Mineral analysis indicated significant increases (p < 0.05) in iron, calcium, phosphorus, magnesium, and potassium in composite breads, highlighting their potential for micronutrient fortification. Sodium content remained low across all samples. Sensory evaluation showed that 100% wheat bread (FFF) and wheat-oat bread (AAA) had the highest acceptability scores, while moderate inclusion of plantain and pigeon pea (≤15%) produced bread with acceptable sensory attributes. Higher substitution levels (20% each) led to denser loaves with reduced aroma, texture, and taste. Conclusion: Overall, the study demonstrates that wheat-oat-plantain-pigeon pea composite breads can enhance nutritional quality, particularly mineral and fibre content, while maintaining consumer acceptability at moderate substitution levels.

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