Production and Quality Evaluation of Acha-Based Bread

Stella C. Ubbor, Vanesa, C. Ezeocha, Josephine I. Ekeh, Ijeoma L. Princewill-Ogbonna and Augusta C. Ibe-diala
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Stella C. Ubbor: Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria
Vanesa, C. Ezeocha: Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria
Josephine I. Ekeh: Department of Agriculture/Home Economics Education, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria
Ijeoma L. Princewill-Ogbonna: Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria
Augusta C. Ibe-diala: Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria

International Journal of Home Economics, Hospitality and Allied Research, 2022, vol. 1, issue 1, 46-59

Abstract: Bread is a basic staple food consumed by most people all over the world right from the ancient time. This study investigated the functional, chemical, physical and sensory properties of acha based bread. The bread sweetened with date fruit powder was produced from different blends (10:90, 20:80, 30:70, 40:60, 50:50 and 60:40) of wheat and acha flour respectively. Bread produced with 100% wheat flour served as the control. Functional properties of the flour blends and physicochemical and sensory properties of the bread were evaluated using standard laboratory procedures. The functional properties of the flour blends showed significance differences (p

Keywords: Acha; Bread; Date Fruit Powder; Sensory Properties; Wheat (search for similar items in EconPapers)
JEL-codes: I00 (search for similar items in EconPapers)
Date: 2022
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