Investigating the effect of drying factors on the quality assessment of plantain flour and wheat- plantain bread

The objective of this research was to know the effect of drying factors on the quality attributes of plantain flour when used for composite bread. In this study, the drying parameters (temperatures and loading density) were employed to produce plantain flour. It was subjected to proximate (moisture content, protein, ash, fibre, fat and carbohydrate) and functional (bulk density, swelling capacity and water absorption capacity) analyses. The plantain flour was mixed with wheat flour to produce composite breads. The bread was subjected to sensory (crumb smoothness, aroma, taste, flavor and overall acceptability) and minerals (Zn, Mg, Fe, Ca, P, Na and K) analyses. The results of the proximate composition were as follows: moisture (12.20-14.20)%, protein (0.92-1.93)%, fat (0.28- 0.42)%, ash (1.73-2.24)%, crude fibre (1.29-3.00)% and carbohydrate content (80.19-81.99)%. The results of functional properties were as stated: bulk density (0.63-0.78) g/cm3, swelling capacity (1.05-1.37) g water/ g sample and water absorption capacity (1.35-1.85) cm3/g. The result of sensory analysis of the breads were: colour (6.23-8.17), crumb smoothness (6.56 -8.00) aroma (6.05-7.99), taste (5.67-7.84), flavor (6.05-7.84) and overall acceptability (6.05-8.00). The results of mineral content of the breads ranges were: 1.65-1.77, 50.23- 74.69, 7.92-7.97, 57.10- 61.90, 130.14- 140.21, 452.33- 475.54 and 188.91- 214.77 mg/100g for Zn, Mg, Fe, Ca, P, Na and K respectively. Results obtained showed that as the drying temperatures increased, the value of some parameters such as moisture content, ash, fat and bulk density decreased. In contrast, swelling capacity and water absorption capacity increased with increasing temperature. The sensory and mineral analyses conducted showed that composite bread with 30% plantain flour yielded the same result when compared to 100% wheat bread and inclusion of plantain flour increased the mineral contents of the bread. Therefore, this study concludes that, effective drying temperatures and loading density could produce quality plantain flour for production of composite bread.