Abstract

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Wheat flour, which is the major raw material used in baking bread, is being imported in Nigeria and other countries where cultivation of wheat is hampered by unfavourable climate. This has necessitated the rising cost of bread beyond the reach of the poor in Nigeria. This study was aimed at assessing the quality of bread produced from a blend of wheat and corn flour. Composite breads were produced from wheat flour (WF) and wheat flour: corn flour (WF: CF) blends; 100% WF, 80% WF: 20% CF and 60% WF: 40% CF. The following analysis including microbial, proximate, sensory attributes and shelf life were used to assess the quality of the bread. Data was analyzed using SPSS software. The fiber, fat and protein content of the blend; 80% wheat flour bread (WFB): 20% corn flour bread (CFB) was significantly higher (p < 0.05) than the other flour blends. 100% WFB recorded the highest ash and moisture content (p < 0.05) of 2.73±0.02% and 29.56±0.25% respectively. However, the carbohydrate content was highest (p < 0.05) in 60% WF: 40% CF blends. There was no significant difference (p > 0.05) in the mean sensory scores of 100% WFB and 80% WFB: 20% CFB, with respect to taste and overall acceptability. The microbial counts were below the maximum permissible limits recommended by the Standard Organization of Nigeria, thus the bread is safe for human consumption. Bread could be produced from up to 20% CF substitution in WF without compromising the quality

Keywords: Bread, corn flour, microbial counts, taste, wheat flour