Sensory Quality of Bread from Germinated Maize (Zea mays L.), Soybean (Glycine max L Merrill) and Moringa (M.stenopetala) Leaf Powder

Authors

  • Alemayehu Abera Abebe Oromiya Agricultural Research Institute
  • Senayit Yetneberk Ewnetu Sasakawa Global 2000-Ethiopia
  • Ali Mohammed Ibrahim Jimma University

Keywords:

Maize, Soybean, Moringa, Germination, Fermentation, Bread, Formulation.

Abstract

Food formulation is fundamental meaning is the putting together of components in appropriate relationships or structures, according to a formula. The objective of this study was to measure the sensory quality of bread prepared from germinated maize, soybean and moringa. The sample diets were formulated with different proportions and the formulation were prepared using design expert (D-optimal design) with 16 runs. The bread formula were (flour 400g, dry yeast 1.6g, salt 4g, sugar 12g,

Author Biographies

Alemayehu Abera Abebe, Oromiya Agricultural Research Institute

aResearcher, Jimma Agricultural Mechanization Research Center, Oromia Agricultural Research Institute, Jimma, Ethiopia

Senayit Yetneberk Ewnetu, Sasakawa Global 2000-Ethiopia

Program Officer, NuME(Nutritious Maize for Ethiopia) project,

Ali Mohammed Ibrahim, Jimma University

Department head of Post Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, Jimma, Ethiopia

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Published

2014-11-30

How to Cite

Abebe, A. A., Ewnetu, S. Y., & Ibrahim, A. M. (2014). Sensory Quality of Bread from Germinated Maize (Zea mays L.), Soybean (Glycine max L Merrill) and Moringa (M.stenopetala) Leaf Powder. International Journal of Sciences: Basic and Applied Research (IJSBAR), 18(2), 143–151. Retrieved from https://gssrr.org/index.php/JournalOfBasicAndApplied/article/view/3009

Issue

Vol. 18 No. 2 (2014)

Section

Articles

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