Comparative Study of the Proximate and Sensory Properties of Bread Brands Produced in Akure, Ondo State, Nigeria

Abstract

This study compared proximate composition and sensory properties of five commercially available bread samples in Akure, Ondo State. Loaf samples were purchased fresh, coded A–E, and analyzed within four hours in the Food Analysis Laboratory at the Federal University of Technology, Akure. Proximate analysis carried out in duplicate using official methods of the Association of Official Analytical Chemists (AOAC), and carbohydrate was calculated by difference. A semi-trained panel of 20 assessors used a nine-point hedonic scale to rate sensory attributes. Data were subjected to one-way analysis of variance (ANOVA) and Duncan’s multiple range test at p < 0.05. Results showed moisture content ranged from 36.00 % (Sample E) to 42.19 % (Sample C); protein from 9.80 % (Sample C) to 11.40 % (Sample E); and fibre from 1.08 % (Sample A) to 2.45 % (Sample E). Sample E consistently achieved the highest mean scores for crust colour (8.25), crumb colour (8.10), aroma (8.55), taste (7.95), texture (7.90), and overall acceptability (8.35). Analysis of variance indicated that Sample E did not differ significantly (p > 0.05) from Sample B in several sensory attributes, whereas it differed (p < 0.05) from Samples A, C, and D across all measures. These findings demonstrate that Sample E combines optimal proximate composition with superior sensory appeal, highlighting the importance of balancing nutritional quality and consumer preferences in bread production.