Production, organoleptic evaluation, and overall acceptability of bread made from wheat enriched with finger millet and Bambara nut for sustainable health

Abstract

This study is on Production, Organoleptic Evaluation and Overall Acceptability of Bread Made from Wheat Enriched with Finger Millet and Bambara Nut for Sustainable Health. Two research questions and Two hypotheses were formulated for the study, the study is an experimental study; it adopted experimental research design. The population was 18 judges who assessed the organoleptic attributes of the bread. Mean and Standard deviation was used to analyze the research questions, the hypothesis was tested with ANOVA analysis. The findings show that bread made with wheat, finger millet and bambara nut has better organoleptic content in terms of appearance, aroma and mouth feel to bread made from whole wheat, it also finds out that bread made from wheat enriched with finger millet and bambara nut was generally accepted to bread made with 100% wheat bread.  In conclusion, sample A of wheat, millet and bambara nut in ratio (80:10:10) had the best appearance while sample D in ratio (50:25:25) had the best aroma. The study therefore recommends that optimum blend for composite bread production and Finger millet-bambara nut enriched bread be promoted as a healthier alternative to conventional wheat bread, as they promote sustainable health and generally accepted.