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Organoleptic and nutritional analysis of taro and wheat flour composite bread.

2011; Volume: 6; Issue: 2 Linguagem: Inglês

1817-308X

Rita Elsie Sanful,

Agriculture and Rural Development Research

The effect of supplementing wheat flour with taro flour in the production of bread has been investigated. It is observed from the organoleptic analysis of the taro-supplemented bread samples studied in this work that generally, the preference for taro-supplemented bread decreased with the amount of taro in the bread. However, the panellists scores for the composite bread in some attributes were comparable to the control. Bread with 30 percent taro flour had the highest rating in colour while the bread with 50 percent taro flour had the highest rating in texture. Although the bread from the whole wheat flour was rated higher in many of the attributes, the taro-supplemented bread produced desirable organoleptic quality. Incorporation of taro flour to wheat flour would lead to reduction of cost of bread in Ghana. The preference of the panellists for the sensory attributes of the wheat flour bread may be due to the familiarization of consumers to the normal whole wheat flour. From the proximate analysis, it was observed that the increased amount of taro resulted in decreasing the protein content, fat, carbohydrate and energy while moisture and ash increased.