Abstract            Volume:13  Issue-7  Year-2025         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

The study was carried out to evaluate the functional properties, proximate composition, physical characteristics and sensory properties of wheat and plantain peel flour composite bread at substitution levels of 0%, 5%, 10%, 15% and 20%. Result of the functional properties of the wheat and plantain peel composite flours revealed that water absorption capacity, oil absorption capacity and swelling index increased significantly (p<0.05) from 1.29 to 1.37g/ml, 1.63 to 2.03g/ml and 6.88 to 7.78g/ml respectively. However, the bulk density was not significantly different (p>0.05) from samples A to D (1.40g/ml) while sample E had the highest value of 1.51g/ml. The proximate composition results showed that there were significant increases (p<0.05) in the crude protein (15.29-24.04%), crude fibre (0.01-0.25%) and ash contents (0.08-0.77%) in the composite bread samples. However, the control sample had the highest moisture (29.64%) and the highest fat (2.47%) values. The physical characteristics result revealed that samples A, B and E had the highest loaf length of 12.98cm which were significantly different (p<0.05) from samples C (11.98cm) and D (12.48cm). There was significant decrease (p>0.05) in the height (8.99-5.99cm) and weight (232.99g-223.98g) of the bread samples. The control sample had the highest loaf height of 8.99cm while the composite bread sample E had the lowest height (5.99cm). Samples A and B had same weight values (232.99g) which decreased significantly (p>0.05) to 223.98g in sample E. The oven spring increased significantly (p<0.05) from 16.98cm in samples A and B to 25.98cm in sample E. Sensory evaluation results showed overall acceptability scores within the range of 6.73 to 8.93. The study concluded that the levels of 5-10% of plantain peel flour (PPF) incorporation provided optimal results, balancing nutritional enhancement with acceptable physical and sensory properties suggesting potential commercial viability for bread enriched with moderate levels of PPF.

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