Journal of Agricultural Science and Food Research
Open Access
ISSN: 2593-9173
ISSN: 2593-9173
Department of Food Science and Nutrition Research, Ethiopian Institute of Agricultural Research, Adama, Ethiopia
Research Article
Proximate Composition, Functional and Sensory Properties of Cooking Banana and Wheat-Based Bread
Author(s): Kebede Dida Ariti*, Milkesa Feyera and Kedir Kebero Jebo
Cooking bananas possess a distinctive salty taste, posing challenges for their consumption as dessert bananas in regions of high production. This study aimed to enhance the utilization of cooking bananas by developing nutrientdense bread using a blend of cooking banana varieties and wheat flour in a 15:85 ratio. A control sample made from 100% wheat flour was also prepared. Proximate composition, functional properties and sensory attributes were evaluated through standard methods. Results indicated moisture, ash, fat, fiber, protein and carbohydrate contents varied among the composite flours, with energy values ranging from 356.47 to 362.34 kcal/100 g. Functional properties, including water absorption capacity, also showed significant differences. This research supports blending cooking bananas with wheat flour to produce nutritious and acceptable bread suitable for diverse age groups.. View More»