QUALITY EVALUATION OF BREAD PRODUCED FROM WHEAT, EDIBLE SHOOT OF AFRICAN PALMYRA PALM SUPPLEMENTED WITH BEET ROOT POWDER
Abstract
This study evaluated the quality of bread produced from wheat flour substituted with edible shoot of African palmyra palm (Borassus aethiopum) and supplemented with 5% beetroot powder. Five bread samples were formulated: A (100% wheat), B (90% wheat + 5% shoot + 5% beetroot), C (85% wheat + 10% shoot + 5% beetroot), D (80% wheat + 15% shoot + 5% beetroot), and E (75% wheat + 20% shoot + 5% beetroot). The produced bread samples were subjected to functional, proximate, physical, anti-nutritional and sensory analyses using standard methods. Functional properties, proximate composition, physical characteristics, anti-nutritional factors, and sensory attributes were determined using standard methods. Results of the functional properties indicated that water and oil absorption capacities, and bulk density increased significantly (p
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