The Influence of Ripe Banana Pulp on the Physicochemical and Sensory Properties of White Bread

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dc.contributor.authorOmah, ECen_US
dc.contributor.authorIdogwu, BCen_US
dc.contributor.authorAsogwa, IS.en_US
dc.date.accessioned2025-06-18T11:04:54Z
dc.date.available2025-06-18T11:04:54Z
dc.date.issued2025-04
dc.description.abstractAims: This study focused on incorporating ripe banana pulp into wheat flour at different levels to determine its effect on the general quality of white bread. This was aimed at minimizing post-harvest losses associated with ripe bananas and for value addition. Study Design: The study adopted experimental design. Place and Duration of Study: Department of Food Science and Technology, University of Nigeria, Nsukka, within six months period. Methodology: The ripe banana pulp was incorporated at different levels of 0-30% into wheat flour for bread preparation. Prior to baking, the bread dough samples were evaluated for proofing ability. Physical, proximate and micronutrient properties of the bread were determined using standard analytical methods. The sensory characteristics were evaluated by 20 semi trained panelists using the 9-point Hedonic scale where 1=extremely dislike and 9=extremely like. Results: Results obtained for proofing ability of the dough samples ranged from 3.05 to 4.95 cm. The values for physical properties ranged from 250.25 to 261.75 g, 420.25 to 441.75 cm3, 1.60 to 1.77 cm3/g and 0.75 to 1.05 cm for loaf weight, loaf volume, specific loaf volume and oven spring, respectively. Most of the chemical parameters decreased with increase in banana pulp, probably as a result of dilution effect. However, moisture, Vitamin C and B6 increased with increase in banana pulp incorporation. The proximate result ranges were observed as follows – moisture (30.17-38.36 %), ash (0.57-1.73 %), fibre (0.68-1.90 %), protein (7.42-9.20 %), fat (1,78-3.00 %) and carbohydrate (51.19-54.00 %). The bread samples had high sensory attributes. The observed value ranges were for colour (6.80-8.00), texture (6.80-7.90), taste (6.90-8.00) and overall acceptability (6.70-8.40). Conclusion: It was observed that up to 30 % ripe banana pulp could be substituted with wheat flour in bread making without adversely affecting the general properties of the bread.en_US
dc.identifier.affiliationsDepartment of Food Science and Technology, University of Nigeria, Nsukka, Nigeriaen_US
dc.identifier.affiliationsDepartment of Food Science and Technology, University of Nigeria, Nsukka, Nigeriaen_US
dc.identifier.affiliationsDepartment of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.en_US
dc.identifier.citationOmah EC, Idogwu BC, Asogwa IS.. The Influence of Ripe Banana Pulp on the Physicochemical and Sensory Properties of White Bread . European Journal of Nutrition and Food Safety. 2025 Apr; 17(4): 286-294en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248199
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber4en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i41699en_US
dc.subjectBanana pulpen_US
dc.subjectpost-harvesten_US
dc.subjectvalue-additionen_US
dc.subjectwhite breaden_US
dc.subjectphysical propertiesen_US
dc.subjectchemical compositionen_US
dc.subjectsensoryen_US
dc.titleThe Influence of Ripe Banana Pulp on the Physicochemical and Sensory Properties of White Breaden_US
dc.typeJournal Articleen_US
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