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Research Article

Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder

J.N.C. Okafor, G.I. Okafor, A.U. Ozumba and G.N. Elemo
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Bread containing graded levels of Mushroom Powder (MP) were produced by replacement of Wheat Flour (WF) with 0, 5, 10, 15, 20 and 25% MP. Effect of MP supplementation on the bread making properties, proximate composition and sensory qualities were evaluated. Water absorption was significantly (p<0.05) increased as MP level increased in all dough, however, loaf volume, specific volume, crumb grain and loaf quality decreased. Supplementation of WF with MP from 0-25% increased the crude protein content significantly from 7.96-14.62%, ash from 0.90-2.64% and crude fiber 0.51-2.48%. Sensory evaluation based on appearance, crust color, crumb color, crumb texture, taste, chew ability, flavor and overall acceptability showed there were no significant (p>0.05) difference between 5% MP fortified bread and 100% WF bread (control) in all the attributes evaluated. Equally, 10% MP fortified bread did not differ significantly in crust color, taste, chew ability and overall acceptability, it compared favorably well with control bread in these attributes. Bread with 15% MP though had significantly (p<0.05) lower rating compared to the control, was also acceptable to the panelist. Mushroom powder therefore could be added to wheat flour up to 10% without any observed detrimental effect on bread sensory properties. This could be used to improve the nutritional quality of bread especially in developing countries were malnutrition is prevalent.

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  How to cite this article:

J.N.C. Okafor, G.I. Okafor, A.U. Ozumba and G.N. Elemo, 2012. Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder. Pakistan Journal of Nutrition, 11: 5-10.

DOI: 10.3923/pjn.2012.5.10


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