Effect of Blend Ratio on Chemical Composition and Sensory Characteristics of Composite Wheat, Pumpkin and Soya Bread

Abstract

The study determines the effect of blend ratio on chemical composition and sensory characteristics of composite wheat, pumpkin and soya bread. The proximate compositions of bread produced with the different mix ratios of wheat, pumpkin and soybean flours were ranged from 11.07 to 13.19% for moisture, 1.15 to 2.15% for ash, 1.18 to 1.54% for fiber, 16.31 to 18.74% for fat, 14.22 to 17.33% for protein, 60.24 to 66.78% for carbohydrates and 470.79 to 478.95 kcal/100g for energy. The result shows that as the supplementation level of pumpkin and soybean flour increases, the ash, fiber, fat and protein of the composite bread produced increase. However, the carbohydrate contents of the produced bread decrease. The sensory evaluation of bread produced was in acceptable range even though it decreased as the supplementation level of the pumpkin and soybean increased. Generally, the study reveals that the composite bread produced was in acceptable range in 9-point hedonic scale. The result shows that supplementation of pumpkin and soybean in bread production can minimize the cost of wheat which is actually imported from different countries. Thus, it is recommended that since pumpkin and soybean had appreciable amounts of nutrients, improve the nutrients in the composite products, they can be used with wheat for different food product development.