Title : Chemical composition and sensory evaluation of Legume-Fruit based bread made from cooking bananas (Musa spp.), soybean (Glycine max) and dates (Phoenix dactylifera)
Abstract:
This study evaluated the potential of replacing traditional wheat flour with composite flours derived from cooking banana (Musa spp.), soybean (Glycine max L. Merrill), and dates (Phoenix dactylifera L.). The research focused on determining the Chemical composition, functional properties, anti-nutrient content, and sensory attributes of three Legume-fruit composite breads (SC1: 70% Banana/30% Soy; SC2: 50% Banana/50% Soy; SC3: 30% Banana/70% Soy) compared to a 100% wheat control (SC4). Results done using Analysis of variance and Duncan New multiple Range Test (DNMRT) showed significant nutritional enhancement in the composite breads. SC1 demonstrated the highest protein (14.03%), fat (6.87%), ash (1.22%), and energy content (307.81 kcal), indicating a benefit from soybean inclusion. SC3 contained the highest Crude Fibre (2.30%) and exhibited superior levels of Vitamin C (2.76 mg/100g) and Vitamin E (2.25 mg/100g). SC1 showed the highest concentration of Phosphorus (76.50 mg/100g), Potassium (71.16 mg/100g), and Iron (3.26 mg/100g). Functional properties (Water Absorption Capacity, Oil Absorption Capacity) were highest in SC1 (150.33% and 220.78%, respectively). All tested anti-nutritional factors (Tannins, Phytates, Saponins, Oxalates, Phenols, and Flavonoids) were found to be well below established safe limits for human consumption across all composite blends. In sensory evaluation, the Control (100% wheat) was significantly preferred across all attributes (Appearance, Taste, Texture, and Overall Acceptability, scoring around 7.73–7.95 on a 9-point Hedonic scale). Among the composites, SC2 (50:50 blend) achieved the highest overall acceptability (5.58), representing the best compromise between enhanced nutrition and palatable sensory attributes. The study concludes that the SC2 blend is the optimal formulation for producing nutrient-dense bread, offering a viable alternative to conventional wheat products.
