Production and Quality Evaluation of Acha-Based Bread

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<0.05) in all the parameters determined. The proximate composition revealed that increased substitution with acha flour resulted to significant increase in the crude fiber, ash, carbohydrate and energy of the bread samples. There were significant differences (p<0.05) in the physical properties of the bread samples. The sensory properties revealed that the bread samples varied in appearance, taste, texture and aroma with the control having the highest rating for general acceptability followed by bread produced from blends of 40 and 50 % acha flour. This study therefore, deduced that acceptable bread can be produced with up to 40% substitution of acha flour.

Keywords

• acha
• bread
• date fruit powder
• sensory properties
• wheat