Physical, Textural, Sensory and Shelf-life Evaluation of Bread Analogues Produced from Cardaba Banana Flour Blends
Alo Olorunfemi Adetokunbo
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria Development Centre, Ile-Ife, Osun State, Nigeria and National Biotechnology Research Development Agency, (Bio-resources Development Centre, Oka-Akoko) Abuja, Nigeria.
Malomo Adekunbi Adetola
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria Development Centre, Ile-Ife, Osun State, Nigeria.
Adeniran Hezekiah Adekanmi
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria Development Centre, Ile-Ife, Osun State, Nigeria.
Alakija Oluwabukunmi
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria Development Centre, Ile-Ife, Osun State, Nigeria.
Babatunde Peter Femi *
National Biotechnology Research Development Agency, (Bio-resources Development Centre, Oka-Akoko) Abuja, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background: Cardaba banana is an underutilized cooking banana in Nigeria with high resistant starch and dietary fiber content. The production of flour from the mature species of the banana, is a form of value addition, which would help reduce the postharvest losses. One of the common forms of its preservation, is by converting it into flour
Aim: This study aimed to expand the utilization of Cardaba banana flour by producing functional bread analogues by substituting wheat flour with Cardaba banana flour at varying ratios (0% to 50%).
Methodology: Cardaba banana flour was processed and blended with wheat flour in ratios of 100:0 (control), 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100. Bread samples were produced using the straight dough method. Analyses performed included physical characteristics (loaf weight, volume, and texture profile), sensory evaluation, and a 10-day shelf-life study.
Results: Physical analysis revealed that increasing the substitution of Cardaba banana flour generally led to an increase in loaf weight (ranging from 196g to 302g) due to lower air entrapment. Conversely, loaf volume significantly decreased as banana flour inclusion increased. Specific volume was highest in the 70:30 blend (2.71 cm³/g). Textural profiling showed that 100% wheat bread had the highest springiness (0.64 mm), while increasing banana flour led to harder and more compact crumbs. Sensory observation noted that crumb and crust colors darkened significantly from light brown to deep brown as substitution levels reached 50%. The shelf-life study indicated that visible spoilage (mold growth and sticky crumbs) across all samples began on the sixth day of storage. While the addition of Cardaba banana flour enhanced dietary fiber and mineral content (particularly potassium), higher substitution levels negatively impacted leavening and volume.
Conclusion: The study revealed that Cardaba banana flour can be successfully incorporated into bread production to create functional staples, provided substitution levels are optimized to maintain consumer acceptability.
Keywords: Cardaba banana, Bread analogues, Functional food, Shelf-life, Sensory properties, Physical properties