Nutrient, Physical and Organoleptic Characteristics of Wheat-Unpeeled Plantain Composite Flour Bread Fortified with Prawn Powder

This was aimed to produce and evaluate the nutrient, physical and organoleptic properties of wheat-unpeeled plantain composite flour bread fortified with prawn powder. The raw materials were procured at Relief Market, Owerri, Imo State, Nigeria and unpeeled plantain and prawn were processed to flour/powder. The proximate composition of the bread samples had moisture content ranged from 38.77-41.27%, dry matter: 58.73-61.23%, ash: 2.19-2.61%, crude protein: 9.49-10.79%, crude fibre: 1.62-1.87%, fat: 9.27-15.27%, carbohydrate: 29.95-36.74% and energy value: 267.47-304.99 (kcal/100g). The mineral compositions had sodium: 168.41-184.78 mg/100 g, phosphorus: 123.63-136.77 mg/100 g, iron: 1.44-1.81 mg/100 g and magnesium: 75.38-89.66 mg/100 g. The physical properties had specific volume: 1.026-2.156 cm 3 /g, loaf volume: 300-600 cm 3 , loaf weight: 2726.92-3170.28 N, bread thickness: 39.37-55.69 mm, loaf length: 151.73-174.68, width: 80.79-87.60 mm, bread density: 0.46-0.97 g/cm 3 , bread mass: 278.07-323.28 g, crust colour: 1606-1783 pcu, spread ratio: 1.46-2.09, absorbance: 1.568-2.429, oven spring: 3.26-3.02 cm and baking loss: 8.00-11.04 g. The sensory result showed taste scores from 4.70-5.90, colour: 4.50-7.00, aroma: 5.10-5.90, texture: 5.60-6.80 and general acceptability: 5.10-6.30. The results collectively suggested that bread produced from 75% wheat flour, 20% unpeeled plantain flour, and 5% prawn powder provided the best balance between improved nutritional quality, retained minerals, desirable physical properties, and acceptable sensory attributes.