The physicochemical and sensory evaluation of the bread produced from the composite flours of wheat, carrot and banana was determined. Five bread samples were produced from the proportion of wheat/carrot/banana composite flours as 90%:5%:5% (Blending ratio one), 80%:10%:10% (Blending ratio two), 70%:15%:15% (Blending ratio three), 60%:20%:20% (Blending ratio four) and 100% wheat was the control sample. The proximate composition of moisture, ash, crude fat, crude fiber, and beta carotene contents of the composite breads increased significantly. The value of moisture%, ash%, Crude fiber%, Crude fat% and β-carotene µg/100g are ranged from 29.92±0.01-33.23±0.0158, 0.67±0.03-1.66±0.01, 1.99± 0.01-6.47± 0.01, 1.127± 0.01- 3.2± 0.01, 0.13± 0.01-73.51± 0.01 respectively. The value of Crude protein%, Carbohydrate% and Caloric value (kcal) are ranged from, 10.02± 0.01-8.01± 0.010.13± 0.01-73.51± 0.01, 275.30± 0.06- 250.55± 0.07. The mean of sensory scores varied with increased addition of carrot and banana flours to the wheat flour. There was no significant difference in the overall acceptability of the bread for all the samples except the control. The mean of sensory scores however showed that consumers preferred the bread from Blending ratio four (60:20:20) but bread from the composite flours of substitution for both carrot and banana flours were all well accepted. The general objective of this project is to enhance the nutritional value of bread by adding carrot and banana flour to wheat flour. The study has shown that bread of acceptable quality can be produced from composite flour of wheat, carrot and banana this would increase nutrition and prevent malnutrition.
Keywords: Carrot flour, Banana flour, Proximate analysis, Composite flour, Bread