SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FLOUR A CASE STUDY OF BREAD FRUIT AND WHEAT FLOUR

1.0 BACKGROUND OF THE STUDY
Bread is a food made of flour, water, and yeast mixed together and baked. Bread is nourishing, comforting, and reassuringly down-to-earth, it’s perhaps the most fundament of foods Sunset Breads (1991). Bread is one the most widely consumed food product in the world, and bread making technology is probably one the oldest technology known Selomulyo and Zhou, (2007). Bread is a bakery product price for its taste, aroma, and texture. It is a staple food by baking dough of flour and water, salt, fat, sugar, and yeast, these are common ingredients Encyclopedia Britannica ( 2006).

Composite breads are made from blend of wheat and non-wheat flour. However, due to the high cost, geographical scarcity and high demand of wheat flour, strong initiatives are taken towards the provision of alternative source of flour. It is therefore of economic advantage if wheat importation can be reduced by substituting with other nutrient dense materials. This led to the whole idea of composite flour Oyekwu (2008). Composite flours have been used extensively in preparation of baked products, and primarily to identify its functional roles, its components and test its organoleptic acceptability. Composite flours are quite different from the ready-mixed flours that are familiar to the millers and bakers. Whereas ready-mixed flours contain all the non-perishable constituents of the recipe for a certain baked product. Composite flours are only a mixture of vegetable flours rich in starch or protein, with or without wheat flour, for certain groups of bakery products.

In the last two decades, bread consumption has increased continuously in many of the developing countries. And the main reasons for these are:
 A steadily growing population,
 Changes in eating habits; and
 Larger proportion of the income could be spent on food.
Since bread is an important food that is generally accepted, it could be an excellent and convenient food item for protein and other nutrient to improve the nutritional well being/ heath of the people which enhance reduction in protein malnutrition that is prevalent in developing countries, keeping this idea in mind, the present study was undertaken to formulate an enhanced breads from wheat and beans flours, garnish with sesame seed as a composite blends. Composite flour blends used for the study are inherently high in protein, thus formation of a starch-protein may be resultant of reduction in raising potential of the flour blends. Looking at the progressive increase in the consumption of bread and other baked products in Nigeria, the composite flour program has the potential to conserve foreign exchange and importance of indigenous crops used in composite flour production.

1.2 STATEMENT OF THE PROBLEM
The researcher identifies numerous problems facing consumers and bakery industries, but the major problem is high cost of wheat flour in Nigeria. Therefore, there is need for an acceptable and affordable substitute to wheat flour. Beans flour and sesame seed are available in large quantity in Nigeria. However, it is not being fully utilized due to ignorance and various use of composite flour like beans flour, soy flour, etc.