Sensory and Quality Attributes of Fortified Fiber Rich Cheese Bread

The performance of 10, 20 and 30 % oats flour composite bread was carried out by evaluating the color, aroma, texture, acceptability and buying preference. The samples were served to semi-trained panelists. The result showed that bread baked with 10 and 30 % composite flour were not significantly different in all sensory attributes, acceptability and readiness to buy from the control. However, bread baked from 30 % composite flour showed low mean scores to all the attributes. There was a tendency for bread baked with 10 and 20 % composite flour to be rated higher than the control especially in flavor, acceptability and desire to buy. Uniformity in the scores between all labeled and unlabeled samples was also observed. Values obtained for proximate composition of oats composite bread samples were comparable to those obtained for whole wheat bread. Adoption of wheat/oats flour for bread making is advocated in this work as an alternative to 100 % wheat.