1Department of Food Technology, Lagos State Polytechnic, Ikorodu-104 101, Nigeria
2Department of Food Technology, Hindustan Institute of Technology and Science, Padur-603 103, Chennai, Tamil Nadu, India
*Corresponding Author: Samuel Ayofemi Olalekan Adeyeye, Department of Food Technology, Hindustan Institute of Technology and Science, Padur-603 103, Chennai, Tamil Nadu, India, Email: adeyeyes@hindustanuniv.ac.in
Online published on 4 November, 2025.
This study was carried out to evaluate the quality of bread produced from wheat flour (Triticum aevistivum) fortified with date flour (Phoenix dactylifera L.).
Bread samples were produced from blends of wheat flour and date flour at varying proportions of (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) respectively. Proximate composition, physical, functional and pasting properties and sensory response were carried out on the bread samples. Results: The results showed that the moisture, protein, fat, fibre, ash and carbohydrate content were in the range of 8.54-16.81%, 12.71-14.59%, 1.00-1.90%, 0.98-1.39%, 3.83-4.62% and 61.59-72.32% respectively. The lightness (L*), redness (a*) and yellowness (b*) ranged 24.41-52.26%, 5.59-51.51% and 23.28-55.76%, respectively. The value for peak, trough, breakdown, final viscosity, setback, peak time and pasting temperature ranged from 1090.50-1690.50 RVU, 622.00-1158.50 RVU, 251.50-651.00 RVU, 1494.50- 1816.50 RVU, 343.00-985.00 RVU, 4.29-5.68 min and 80.06-90.39°C respectively. The values of taste, aroma, texture, appearance and overall acceptability ranged from 4.37-6.40, 4.47-6.33, 4.07-6.33, 4.20-6.30 and 4.23-7.37 respectively. Supplementation of 40% date flour into wheat flour gave bread with highest sensory value of 7.37 for overall acceptability. The bread sample produced with 60% wheat flour/40% date flour is recommended to consumers due to its high sensory scores.
Bread, Dates fortification, Quality, Wheat
