EVALUATION OF THE NUTRITIONAL AND SENSORY QUALITY OF FUNCTIONAL BREADS PREPARED FROM WHOLE WHEAT AND SOYBEAN FLOUR

The study was designed to use whole wheat and soybean flour blends in the preparation of functional bread to improve the quantity and quality of protein, mineral and fiber content. Soybean flour at levels of 10, 20 and 30% was used in wheat flour for the production of bread while the whole wheat flour bread (sample -1) served as control. The proximate composition of the flour blends used for the preparation of the breads was determined by using standard methods. The protein content in bread increased from 8.0% (100% wheat flour) to 11.0% in composite flour containing 30% soybean flour. Similarly, crude fiber and mineral contents increased from 3.50 to 5.00% and 1.90 to 2.50 % respectively. With progressive inclusion of the soybean flour, the sensory analysis showed that there was no significant difference observed between the whole wheat bread and the soybean enriched bread samples in texture and crumb appearance, While significant difference (p<0.05) was observed in crust color, flavor and the mean overall taste acceptance score of bread were 4.50 ± 0.23, 4.75 ± 0.23, 4.25 ± 0.43, 4.00 ± 0.57 respectively . The organoleptic test showed that the substitution of 10% soybean flour into whole wheat flour was more acceptable comparing with all quality characteristics.