SENSORY EVALUATION AND CONSUMER ACCEPTABILITY OF BREAD PRODUCED FROM COMPOSITE FLOUR CABBAGE AND CARROTS
DOI:
https://doi.org/10.33003/fjs-2026-1007-4821Keywords:
Bread, Composite flour, Sensory evaluation, Proximate Analysis, Consumer AcceptabilityAbstract
This study determined the sensory evaluation, consumer acceptability and proximate composition of bread produced from composite flours made from cabbage and carrots, compared with 100% wheat flour (control). Bread samples were formulated with varying ratios of cabbage (50:50, 60:40, 70:30) and carrot (50:50, 60:40, 70:30) flour blends. Sensory evaluation tested attributes such as appearance, color, taste, flavor, texture, mouthfeel, and overall acceptability using a 9-point hedonic scale, while proximate analysis assessed moisture, protein, fat, fiber, carbohydrate, and ash contents. Fifty panelists, staff and students from Federal Polytechnic, Ilaro, participated in the evaluation. Sensory scores ranged as follows: appearance (6.82–7.87), color (6.85–7.68), taste (6.75–7.52), flavor (6.77–8.22), texture (6.90–7.60), mouthfeel (6.68–7.60), and overall acceptability (6.95–7.90). Sample CAB1 (70% cabbage flour: 30% wheat flour) scored highest in appearance (7.87 ± 0.95) and overall acceptability (7.85 ± 1.69). CAR2 (60% carrot flour: 40% wheat flour) excelled in flavor (8.22 ± 4.91) and texture (7.60 ± 1.63), while the control sample performed well in taste (7.52 ± 1.24) and color (7.68 ± 1.21).Proximate analysis showed moisture content ranging from 22.55% (control) to 42.30% (CAB3), protein content from 11.35% (CAB3) to 14.21% (CAR2), and carbohydrate content from 32.01% (CAB2) to 47.22% (control). The study concludes that carrot and cabbage flours can enhance both sensory and nutritional qualities of bread. CAR2 stood out as the most nutrient-dense option, making it ideal for functional bread products. It is recommended that food industries adopt composite flours like CAR2 for healthier bread innovations.
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Copyright (c) 2026 Adeola A. Folalu, Oluwaseun O. Okparavero, Abiodun Rasheedat Oluseye
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