Organoleptic Attributes of Bread and Biscuit Produced from Composite Flour of Plantain (musa abb) and Wheat (triticum aestivum l)

This paper assessed organoleptic attributes of bread rolls and biscuits made from
wheat and plantain composite flour, with wheat as control. Four kg of unripe
plantain was processed into plantain flour and mixed with wheat in a ratio of 70:30,
used to bake bread and cake. A 9 point hedonic scale was used to assess organoleptic
attributes, Proximate analysis was also carried on product samples. One hundred
judges were involved in the study. The result showed that the products had an
appreciable protein 10.50%, 13.40% and 8.61% and 8.50%. The sensory texture of the
plantain bread ranked 18.6%, wheat bread 20.3% plantain biscuit 17.8%, wheat
biscuit 22.4%. All products were acceptable with acceptable percentages; plantain
bread 24.2%, wheat bread 22.9% plantain biscuit 20.1%, wheat biscuit 19.4%,
respectively. Plantain composite flour products which are acceptable also had a
protein content of plantain bread 10.50%, and plantain biscuit 13.40%.