Quality Evaluation of Bread Produced from Wheat Flour using Avocado (Persea americana) Paste as Substitute

Quality evaluation of bread from wheat flour using avocado paste as substitute was investigated. Wheat flour and avocado paste were substituted at different ratios. The chemical composition, physical properties and sensory evaluation of the bread samples were carried out. The results revealed that the moisture, protein, fat, fiber, ash, carbohydrate and energy ranged from 31.04-36.39%, 6.47-9.92%, 2.60-8.84%, 0.69-2.99%, 44.03-54.69% and 272.35-283.73 Kcal/100g respectively. The protein content decreased while the crude fat, crude fiber and total ash increased significantly (p<0.05) as the addition of avocado paste increased. The loaf weight, loaf volume, specific volume and oven spring varied between 169-186 g, 1225-1285 cm3, 7.20-8.78 cm3/g and 3.00-5.30 respectively. The oven spring, loaf weight and the loaf volume decreased significantly (p<0.05) as the addition of avocado paste increased. The colour characteristics L*, a*, b* varied from 35.73-52.34, 11.40-14.26 and 18.01-29.83 respectively. The texture parameters ranged from 162.02-585.00 N. The sensory evaluation showed that the taste, colour, flavour, spread-ability and the overall acceptability ranged from 5.50-7.90, 5.00-8.25, 5.80-7.40, 5.60-8.20 and 5.65-8.20 respectively. The bread sample produced from 95% wheat flour with 5% avocado paste was the most preferred by the panelists. The aforementioned findings show that wheat flour could be substituted with avocado paste up to 5% in bread production. Practical application The production of bread using margarine has been reported to increase the rate of cholesterol which predisposes many consumers to various heart diseases. The production of bread with avocado pastes which contains high fatty oil that are predominantly monounsaturated fatty acid, a distinct property that will result in so many health benefits.