EAS Publisher | Quality Attributes of Bread Produced From Moringa Powder and Wheat Flour

Quality Attributes of Bread Produced From Moringa Powder and Wheat Flour

DOI : https://doi.org/10.36349/EASJNFS.2020.v02i01.002

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The aim of the study was to prepare acceptable bread from composite flour blends of wheat flour and Moringa powder. Different flour proportions were obtained using design expert. The bread samples were evaluated for the proximate and sensory characteristics. The bread was prepared by blending the composite flours with dry yeast 5g salt 3g, sugar 20g, fat 20g, milk powder 25g and water 150 ml. Three different samples of bread were produced and coded as A, B, and C. Sample A contained 80% wheat flour and 20% Moringa Powder, samples B 50% wheat and 50% Moringa Powder and sample C 60% wheat flour and 40% Moringa Powder. Data were analyzed into frequencies, percentages and cross-tabulation tables using Statistical Package for Social Sciences (SPSS 16.0). The findings clearly highlighted that majority (50.0%) of the respondents opted for product A which contained 80% wheat flour and 20% Moringa powder. It was also revealed that the p-value is 0.000, which is less than the significance level of 0.05; the null hypothesis was rejected and concluded that some of the products have differences in means.

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