SENSORY EVALUATION OF ENHANCED BREAD PRODUCTION FROM COMPOSITE FLOUR (WHEAT AND BEANS, GARNISED WITH SESAME SEED)

ABSTRACT
This project work deals on the production of bread using composite flour of wheat flour and beans flour. The objectives of the research work is to presents a framework which bakers, caterers and people from related disciplines have knowledge of beans flour for bread production. The methodology adopted is practical demonstration approach using panelists with organoleptic sensory perceptive organs. Primary and secondary sources were use to collect data. Findings revealed that bread made with 70% wheat flour and 30% beans flour was acceptable. The researcher therefore recommend that government, baker, hospitality and catering industries should encourage the production and consumption of bread using composite flour of wheat and beans.

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.

1.3 OBJECTIVE OF THE STUDY
The researcher is poised with the following objectives after careful research on the recent development of alternative flour made out of beans.
1. Creating awareness using this as medium to educate and enlighten the general public and bakery industries about the consumption possibility of both beans and wheat flour to produce bread and other bakery products.
2. Educating the local populace about the economic importance of using the composite flour of beans and wheat flour in terms of cost, local availability and production.
3. To make the populace to know about the numerous types of bread using the composite flour of wheat and beans flour.
4. Educating the people on the quality, nutritional values and benefits attached to the baked products, especially breads produced from both wheat and beans flour, garnish with sesame seeds.
5. Creating a new field of exploration for bakers and the populace which can tremendously drive down both the cost and scarcity of baked products.