2023
DOI: 10.56557/jafsat/2023/v10i18063
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Quality Characteristics of Bread Made from Flour Blends of Wheat, Cooking Banana and Mungbean

Abstract: This study investigated the quality characteristics of bread made from wheat, cooking banana and mung bean flour blends. The cooking banana and mung bean were added to wheat flour in different ratios (100%WF:0%CBF:0%MBF, 75%WF:10%CBF:15%MBF, 80%WF : 10%CBF : 10%MBF, 70%WF:10%CBF:20%MBF, 75%WF:15%CBF:10%MBF, 70%WF : 15%CBF : 15%MBF, 70%WF:20%CBF:10%MBF) and were used to produce bread. Bread made from the 100% wheat flour served as the reference. The bread samples were evaluated for proximate analysis, physical … Show more

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Cited by 2 publications
(7 citation statements)
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“…In his study on obtaining green banana flour for use in food products, [25] reported a carbohydrate value of 53.30 per cent for bread made with 40 per cent green banana flour, 47.86 per cent for bread made with 50 per cent green banana flour and 50.02 per cent for bread made with 60 per cent green banana flour, values close to those reported in this study. Results in agreement with those obtained in the present research were reported by [24] in their research on the physicochemical and sensory evaluation of breads produced with partial substitution of wheat flour by green banana flour, with 56.52% of carbohydrates for the standard bread, and by [20] when evaluating honey breads made with green banana flour, revealed carbohydrates of around 53.64% for the standard sample, and also by [23] in the range of 53.32 to 56.48% carbohydrates, their study aiming to evaluate the centesimal composition of banana bread.…”
Section: Carbohydrate Contentsupporting
confidence: 93%
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“…In his study on obtaining green banana flour for use in food products, [25] reported a carbohydrate value of 53.30 per cent for bread made with 40 per cent green banana flour, 47.86 per cent for bread made with 50 per cent green banana flour and 50.02 per cent for bread made with 60 per cent green banana flour, values close to those reported in this study. Results in agreement with those obtained in the present research were reported by [24] in their research on the physicochemical and sensory evaluation of breads produced with partial substitution of wheat flour by green banana flour, with 56.52% of carbohydrates for the standard bread, and by [20] when evaluating honey breads made with green banana flour, revealed carbohydrates of around 53.64% for the standard sample, and also by [23] in the range of 53.32 to 56.48% carbohydrates, their study aiming to evaluate the centesimal composition of banana bread.…”
Section: Carbohydrate Contentsupporting
confidence: 93%
“…Higher values were revealed by [20] 9.99 and 10.04%) of lipids, in their study on breads, in the formulations incorporated with 15 and 30% of green banana flour respectively, by [25] (5.8, 8.33 and 6.11%) of lipids, when developing bread formulations incorporated with 40, 50 and 60% of FBV, in their study on obtaining green banana flour for application in food products, and by [24] in their research on the physicochemical and sensory evaluation of breads produced with partial substitution of wheat flour with green banana flour, obtained 3.33% lipids for the standard sample, 2.97% for the bread with 8% FBV and 2.95% for the bread with 12% green banana flour, and by [26] when carrying out their study on the effect of fortifying bread with green banana, obtained lipids ranging from 10.4 to 10.7%, and also by [23] in the range of 7.91 to 9.04% lipids, when carrying out their study with the aim of evaluating the centesimal composition of banana bread.…”
Section: Content Of Lipidsmentioning
confidence: 99%
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