SENSORY EVALUATION AND AMINO ACIDS PROFILE OF BREAD PRODUCED FROM WHEAT, CASSAVA, AND FISH (ETMALOSA FIMBRIATA) FLOUR

This research investigated the production and evaluation of bread using composited flour from wheat, cassava, and fish derived from Etmalosa fimbriata. The study aimed at assessing the nutritional enhancement, antioxidant activity, amino acid profile, physicochemical properties, and sensory attributes of the bread. Different ratios of the flours were formulated and subjected to sensory evaluation by trained panelists. Results indicated that the addition of fish flour improved the protein quality and introduced beneficial omega-3 fatty acids. The antioxidant activity, measured through DPPH radical scavenging, and the total phenolic and flavonoid contents were also enhanced. Sensory analysis showed good acceptance, particularly at lower fish flour concentrations. The amino acid profile of the fortified samples showed significant increase in both essential and non-essential amino acids, with FF30 (30 g fish flour) showing the highest values. Phenolic and flavonoid contents also increased with fish flour concentration, indicating improved antioxidant potential. Antioxidant activities assessed by DPPH, OH radical, and FRAP assays revealed a dose-dependent enhancement in antioxidant capacity. Sensory evaluation showed that while higher concentrations of fish flour slightly affected colour and taste, general acceptability remained statistically similar across samples.