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T. N. F. Fagbemi, Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, Nigeria, Akure, 340001, Nigeria, A. A. Oshodi, Chemistry, Federal University of Technology, Akure, 340001, Nigeria, A. F. Eleyinmi, Food Science and Technology, Federal University of Technology, Akure, PMB 704, Akure, Ondo State, Akure, 340001, and F. B. AIYELEYE, Food Technology, Federal Polytechnic, Ilaro, PMB 50, Ilaro, Ilaro, Nigeria. Bread is made by baking a mixture of WF, water or milk, and various other ingredients. Wheat is a temperate crop that has not been successfully grown in large scale in Nigeria. The huge annual expenditure on the importation of wheat for use in baking industries necessitates the search for cheaper, locally available and functional alternatives. Reports show that at least 70% WF is required for bread of acceptable quality and that CF can be used in bread making using egg white as stabilizer. This work examines the effect of graded levels of BPPC and CF supplementation on the nutritional and sensory attributes of bread. CF was homogenously mixed with WF and BPPC as follows; WF:CF:BPPC: 100: 0 : 0 (Reference), 90 : 8 : 2, 80 :16 : 4, 70 :24 : 6, 60 : 32 :8 and 50 : 40 : 10, used in bread production and subjected to proximate and sensory analyses. The loaf volume, batter density, batter gas retention volume and crumb moisture were also determined. Results show increases in protein with increased levels of BPPC supplementation and decreases in fat. The ash, moisture and crude fibre values were not significantly different. 100% WF had higher crude fat and protein while no significant difference was recorded in the specific volume. Increasing BPPC supplementation improved loaf volume, batter density and lower crumb moisture. A direct negative relationship was observed between composite batter density and BPPC substitution. Maximum gas retention volume increased as batter density decreased. The reference sample had the highest sensory ratings. Increased BPPC supplementation improved sensory qualities in the composite breads. Improvement in sensory and nutritional quality of bread was enhanced by the supplementation of WF with CF and BPPC. Thus, wastes from animal processing industry may possess potentials for utilisation in the baking industry.
Session 113, Product Development: General
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