ACCEPTABILITY OF BREAD USING DIFFERENT WHEAT/SOYBEAN FLOUR RATIOS IN TERTIARY INSTITUTIONS OF DUTSINMA, KATSINA STATE, NIGERIA

Abstract

Nigeria is facing food insecurity and various types of malnutrition due to ignorance, destitution and the limited food choices in the country. Soya bean is one of the promising food that holds a prospect in tackling the challenge. Therefore, incorporating soya into the diet, mixing with other food stuffs, of Nigerians is one strategy to implement new foods to enhance the nutrition standards of the citizens. It is at this backdrop that this research is undertaken to identify the viability of the soya, and acceptability of the soya-based product (soya bread) for marketing and consumption. The tests were conducted in two forms at different soya ratios. All with good acceptability and viability. The purpose of the research is to identify the extent to which soya bread could be accepted as substitute for conventional breads in the market; and to illustrate whether soya could be used in bread as composite flour. All the results show positive at varying degrees with respects to taste, colour, texture, and aroma.