EVALUATION OF THE POTENTIAL OF SOURSOP (ANNONA MURICATA) FLOUR IN BREAD PRODUCTION

Abstract

 The effect of addition of soursop flour to wheat flour at the rates of 15, 20, 25 and 30g on the nutrient and physical properties of wheat-soursop composite bread was evaluated. Standard methods were used in flour production; determinationof proximate composition, proving rate, loaf weight, loaf volume, specific loaf volume and sensory attributes. The additionoffreeze dried soursop flour significantly (p≤0.05) increased the carbohydrate, ash and energy contents of composite bread samples whileoven dried soursop flouraddition elevated protein and fiber contents of bread samples. Theincrease in freeze and oven dried soursop flours significantly (p≤0.05) decreased ether extract, proving rates and loaf weight of bread samples. The loaf volume and specific loaf volume of wheatfreeze dried soursop composite bread samplesdecreased significantly (p≤0.05)while those ofwheat-oven dried soursop bread samplesincreased significantly (p≤0.05) with increase in soursop flour. Wheat-freeze dried bread sample A2(250:20) was most accepted with a sensory score of (7.6). Soursop fruit flour has quality attributes that could be harnessed in bread production thereby diversifying its utilization as a food material and improving the nutritional quality of bread.