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Production and Quality Evaluation of Acha-Based Bread

Author

Listed:
  • Ubbor, Stella C.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria)

  • Ezeocha, Vanesa, C.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria)

  • Ekeh, Josephine I.

    (Department of Agriculture/Home Economics Education, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria)

  • Princewill-Ogbonna, Ijeoma L.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria)

  • Ibe-diala, Augusta C.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria)

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

Suggested Citation

  • Ubbor, Stella C. & Ezeocha, Vanesa, C. & Ekeh, Josephine I. & Princewill-Ogbonna, Ijeoma L. & Ibe-diala, Augusta C., 2022. "Production and Quality Evaluation of Acha-Based Bread," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 1(1), pages 46-59, July.
    • Handle: RePEc:ris:ijheha:0361
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    More about this item

    Keywords

    Acha; Bread; Date Fruit Powder; Sensory Properties; Wheat;
    All these keywords.

    JEL classification:

    • I00 - Health, Education, and Welfare - - General - - - General

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