Sensory Quality of Bread from Germinated Maize (Zea mays L.), Soybean (Glycine max L Merrill) and Moringa (M.stenopetala) Leaf Powder

Abstract

Food formulation is fundamental meaning is the putting together of components in appropriate relationships or structures, according to a formula. The objective of this study was to measure the sensory quality of bread prepared from germinated maize, soybean and moringa. The sample diets were formulated with different proportions and the formulation were prepared using design expert (D-optimal design) with 16 runs. The bread formula were (flour 400g, dry yeast 1.6g, salt 4g, sugar 12g, fat 8g, bread improver 8g, water 400ml). Fermentation time was 1½hr at 30-320 C, proofing time 1hr at 30°C, baking time 45 min at 240°C. Standard procedures were used to determine the principal parameters in formulated bread. The optimum point for sensory evaluation was at maize 75.7%, soybean 17.5% and moringa 6.8%. With sensory result of taste 7.2%, aroma 6.6%, crust color 6%, air cells 7% and mouth feel after taste 8.5%.