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The highest value of 33.97 was observed for the 25% BWCB while the lowest 30.50 was obtained for the WWB.
The carbohydrate content (%) ranged between 53.59 and 60.17 with the highest value recorded for the 25% BWCB. There was therefore reduction in the carbohydrate content as the BF level increases.
The aerobic plate count, APC, (log CFU/g) of the bread samples ranged from 1.10 to 2.22, with then highest being recorded for the 25% BWCB while the lowest was obtained for the WWB.
The highest protein content observed in the whole wheat bread (WWB) samples than in the breadfruit wheat composite bread (BWCB) was expected.
There were no significant differences (p<0.05) between the WWB and BWCB samples, up to 10% BF level in terms of crust, aroma and shape, and up to 15% in terms of taste, internal texture, appearance and general acceptability.
The crude fibre (%) of 0.04, 1.34, 1.96, 2.71, 3.01 and 3.27 were obtained for the WWB, 10%, 15%, 20% and 25% BWCBs respectively.
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