Quality Evaluation of an Oat Wheat Composite Bread Enriched with Rice Bran and Banana Extracts

Ofoedum AF*, Olawuni IA, Odeyemi TA, Elemuo GK, Anaeke EJ, Abbah EC, Akosim CQ, Dike BC and Nzejiama CC

This study focused on the production and quality evaluation of oat wheat composite bread enriched with rice bran and banana extract, with the aim of improving its nutritional, functional, physical, sensory, and storage qualities. Oat flour was incorporated into wheat flour at varying substitution levels and enriched with measured quantities of rice bran and banana extract. Bread samples were produced using the straight dough method, after which the composite breads were subjected to proximate analysis, functional property evaluation of the flour blends, physical assessment of the loaves, mineral and vitamin determination, shelf-life study, and sensory evaluation. The results showed that enrichment with oat flour, rice bran, and banana extract significantly enhanced the nutritional quality of the bread samples. Increases were observed in protein, crude fiber, ash, and mineral content relative to the control (100% wheat bread). Functional properties such as water absorption capacity, bulk density, swelling capacity, and oil absorption capacity improved due to the high fiber and bioactive components of the enriched blends. Physical properties revealed a slight reduction in loaf volume and specific volume with increasing substitution levels; however, the bread samples maintained acceptable structural integrity and baking performance. Sensory evaluation indicated that the enriched breads were generally acceptable, with samples containing moderate levels of enrichment showing the highest preference in terms of taste, aroma, texture, and overall acceptability. Shelf-life analysis further demonstrated better microbial stability in enriched samples, which was attributed to the antioxidant properties present in rice bran and banana extract. Overall, the study established that oat wheat composite bread enriched with rice bran and banana extract offers improved nutritional benefits without compromising consumer acceptability. The utilization of these local and underused raw materials highlighted a sustainable approach to bread production, reduced dependence on imported wheat, and supported the development of functional bakery products with enhanced health value. The findings contributed to the growing body of knowledge on composite flour technology and demonstrate its potential in addressing nutritional needs and promoting food security.

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Published on: May 27, 2026 Pages: 13-25

Full Text PDF Full Text HTML DOI: 10.17352/2455-815X.000232
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