Abstract

The campaign for the substitution of wheat flour with some other flours in order to produce acceptable bakery products has been on the increase in recent years. The study produced composite bread from wheat-banana flours blend, and assess the acceptability of the product. Bread was prepared using varying levels of substitution of wheat flour with banana flour at 10, 20, 30 and 40% (WBA, WBB, WBC, and WBD), respectively and 100% (WBO) wheat flour as control. A 9-point hedonic scale (extremely liked to extremely dislike) was used to evaluate the sensory quality; while the AOAC method of chemical analysis was adopted for the proximate composition determination. The moisture, ash, crude fibre, crude protein, ether extract, carbohydrate and energy content increased from 11.64 to 16.34, 5.00 to 5.32, 0.55 to 0.93, 10.06 to 12.25, 10.97 to 20.23, 44.41 to 55.38 and 365.80 to 426.30 cal./100g, respectively. The proximate composition showed no significant difference (p > 0.05) in the moisture content between the control and WBB. The crude protein control was not significantly different from the composite bread except for WBD. The composite bread was acceptable up to 20% added banana flour.