ABSTRACT
Composite bread of varying formulations were prepared from whole wheat and sweet potato flour, in combination with other ingredients (salt, sugar, baking yeast, fat and water). Six different samples were produced and subjected to sensory evaluation and the difference calculated using ANOVA. The result of the sensory evaluation showed that Sample A, which happened to be the control, along with Samples C and F, were rated satisfactory by the panelists.
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The bread produced from the composite flours were acceptable and compared favorably with the control. Composite flour is of better bread than normal wheat bread in terms of materials availability. Its utilization will afford the consumer to have a food of high nutritional value at an affordable price.Â
TABLE OF CONTENTS
TITLE PAGE
DECLARATION
APPROVAL PAGE
DEDICATION
ACKNOWLEDGMENT
TABLE OF CONTENTS
LISTS OF TABLE
LISTS OF FIGURES
ABSTRACT
CHAPTER ONE Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
1.0Â Â Â Â INTRODUCTION
1.1Â Â Â Â Aims and Objectives
CHAPTER TWO
2.0Â Â Â Â LITERATURE REVIEW
2.1Â Â Â Â Nutritional Importance of Bread
2.2Â Â Â Â Principle of Bread Baking
2.3Â Â Â Â Production of Bread
2.4Â Â Â Â Processes Involved In Baking
2.5Â Â Â Â Spoilage of Bread (Staling)
2.6Â Â Â Â Legislation
2.7Â Â Â Â Importance of Gluten
2.7.1Â Determination of gluten
2.8Â Â Â Â Wheat
2.8.1Â Availability of wheat
2.8.2Â Classification of wheat
2.8.3Â Geographical requirement and cultivation of wheat
2.8.4Â Planting harvesting and storage of wheat
2.8.5Â Nutritional importance of wheat
2.8.6Â Disease and pest of wheat
2.8.7 Utilization and economic importance of wheat
2.9Â Â Â Â Sweet potato (Ipomea Batatas)
2.9.1Â Description of the tuber
2.9.2Â Soil types
2.9.3Â Temperature requirement
2.9.4Â Cultivation of sweet potato
2.9.5Â Yield of sweet potato
2.9.6Â Harvesting of sweet potato
2.9.7Â Pest and disease of sweet potato
2.9.8 Storing of sweet potato
2.9.9Â Chemical composition of sweet potato
2.10Â Â Uses of sweet potato
2.10.1Â Â Â Â Â Â Â Â Processing of sweet potato
CHAPTER THREE
3.0Â Â Â Â MATERIALS AND METHOD
3.1Â Â Â Â Source of raw material
3.2Â Â Â Â Equipment/Utensils
3.3Â Â Â Â Production of Sweet Potato Flour
3.4Â Â Â Â Composite Bread Production
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CHAPTER FOUR
4.0Â Â Â Â RESULT AND DISCUSSION
4.1Â Â Â Â Result
4.2Â Â Â Â Discussion
CHAPTER FIVE
5.0Â Â Â Â CONCLUSION AND RECOMMENDATION
5.1    Conclusion                    `
5.2Â Â Â Â Recommendation
Reference
Appendix
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CHAPTER ONE
1.0 INTRODUCTION
Bread is defined as a baked product, made from essential ingredient namely flour, wheat, yeast, and salt. (Ihekorunye and Ngoddy, 1985).
Bread can also be defined as a fermented confectionary product produced mainly from wheat flour, water yeast and salt by a series of processes involving mixing kneeling, proofing, shaping and baking (Dewettinck et al 2008).
For about centuries, man has been used making bread from grains that give a crude flour which was mixed to dough with water, shaped to a round, flat cake and then cooked or large flat stone over fire. The result was very different from the light, textured load we know today (Walker and Huges, 1997).
For thousands of years bread had been on the world’s most staple foods. (Alder et al; 2012 J.I. (2012) pea, lentil and chickpea protein application in bread marking journal of food 2014)
In Nigeria, there is an upward increase in the composition of bread which has resulted in the establishments of more bakeries, and the country is deficient in the production of wheat which is the basic ingredients in the bread making. This has necessitated the use to other available local materials to supplement for the short fall. (David, 2006).
Nigeria No. 1 market for U.S heat: potential for other grains and seeds foreign agric serve Bull PP 1-2 sweet potato is a low input crop and is used as vegetable, desert, a source of starch and animal feed. (Woolife, 1992).
Sweet potato mostly consumed as a snack (asondo) roasted boiled, used with fresh yams in pounded sweet potatoes into flour would increase it’s utilization, and can serve as a source of nutrient such as carbohydrate beta-carotene (pro vitamin A), vitamin C, vitamin B6 mineral such as calcium contribute to the color, flavor and dietary fibre of processed food product such as bread.
The development of appealing processed products from composted flour of sweet potato will therefore play a major role in raising awareness on the potential of the crop. The beta carotene content would be very useful in alleviating vitamin A prevalence of vitamin A deficiency in Nigeria and other African countries is very high.
The use of sweet potatoes as substitute for sugar would reduce the quality of sugar needed for bread production, leading to lower cost of production and price of bread and enhanced health for the consumers.
1.1Â Aim And Objectives
 Broad Objectives
To determine the acceptability of bread produced from composite wheat and sweet potato flours.
Specific Objectives
The specific objectives are:
To produce bread from wheat and sweet potato flours and
To carry our sensory evaluation of the bread sample so as to assess consumer acceptability.
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