FORMULATION PRODUCTION AND QUALITY EVALUATION OF BREAD USING SOYBEAN WHEAT AND CASSAVA FLOUR BLEND FLAVORED WITH GINGER FOR MALNOURISHED INDIVIDUALS

ABSTRACT This study focused on formulating and evaluating bread made from soybean, wheat, and cassava composite flour flavored with ginger. The aim was to tackle protein-energy malnutrition (PEM), a major public health issue in Sub-Saharan Africa. Bread was chosen as a target product since it is widely consumed as a staple food in the region. Soybean flour was included for its high protein content, cassava flour for energy, and ginger for functional properties. The specific objectives were to: (1) formulate and produce bread from soybean, wheat and cassava flour blend flavored with ginger, (2) conduct proximate analysis to determine moisture, protein, fat, ash, crude fiber and carbohydrate content, (3) conduct microbial analysis including total plate count, coliform count and yeast and mold count, and (4) assess the sensory properties of the bread. Three formulations were prepared: Nutmal.1 (15% soybean, 45% wheat, 39% cassava, 1% ginger), Nutmal.2 (37% soybean, 22% wheat, 40% cassava, 1% ginger), and Nutmal.3 (33% soybean, 33% wheat, 33% cassava, 1% ginger). Raw materials were sourced from Kaduna Central Market, Nigeria. Soybean and cassava flours were prepared through cleaning, processing, drying, and milling. Bread production followed standard procedures including mixing, kneading, fermentation, shaping, proofing, and baking at 375°F (190°C) for 35-40 minutes. Quality evaluation involved proximate analysis using standard AOAC methods, microbial analysis using plate count techniques, and sensory evaluation with 20 untrained panelists using a 9-point hedonic scale. Proximate results showed higher protein content (3.40–5.16%) compared to control wheat bread (2.89%). Nutmal.3 had the highest protein content (5.16%), while all samples showed increased fiber (3.70-4.60%) and varied energy values. Moisture content ranged from 24.50-33.00%, with fat content between 7.60-8.80%. Microbial analysis indicated complete absence of coliform contamination across all samples, reflecting good production hygiene. Total plate counts showed Bacillus species ranging from 1.2×10³ to 1.5×10³ CFU/g. However, slight mold growth (1×10⁻¹ CFU/g) was observed in Nutmal.3, highlighting the need for proper storage conditions. Sensory evaluation revealed that Nutmal.2 scored highest across all attributes: taste (8.25), appearance (8.45), texture (8.45), aroma (8.50), and overall acceptability (8.30). Statistical analysis showed significant differences in appearance (p