Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

Table 6

Sensory properties of wheat bread fortified with green leafy vegetable powders.

Sample	Taste	Colour	Flavour	Texture	Appearance	Overall acceptability
99% WF: 1% TOL	7.5 ± 0.45	8.0 ± 0.12	6.0 ± 0.14	7.3 ± 0.04	7.2 ± 0.16	7.9 ± 0.05
98% WF: 2% TOL	6.4 ± 0.05	7.7 ± 0.14	5.5 ± 0.07	6.9 ± 0.04	6.7 ± 0.05	7.2 ± 0.06
97% WF: 3% TOL	6.2 ± 0.11	5.0 ± 0.10	5.0 ± 0.08	6.1 ± 0.05	5.0 ± 0.08	4.0 ± 0.04
99% WF: 1% AVL	7.7 ± 0.08	6.2 ± 0.19	5.9 ± 0.02	7.0 ± 0.13	7.0 ± 0.03	6.5 ± 0.06
98% WF: 2% AVL	6.9 ± 0.09	5.5 ± 0.12	5.4 ± 0.04	6.3 ± 0.10	6.2 ± 0.06	5.9 ± 0.06
97% WF: 3% AVL	5.9 ± 0.31	4.9 ± 0.45	5.2 ± 0.09	6.0 ± 0.04	4.8 ± 0.05	4.4 ± 0.05
99% WF: 1% SML	7.2 ± 0.21	6.2 ± 0.37	6.2 ± 0.03	7.0 ± 0.04	6.6 ± 0.03	6.1 ± 0.06
98% WF: 2% SML	6.9 ± 0.12	5.4 ± 0.12	5.4 ± 0.05	6.7 ± 0.10	5.3 ± 0.05	6.0 ± 0.05
97% WF: 3% SML	5.1 ± 0.22	4.8 ± 0.25	4.9 ± 0.14	6.1 ± 0.04	4.9 ± 0.04	5.0 ± 0.07
100% WF	8.2 ± 0.12	8.5 ± 0.21	7.0 ± 0.31	7.5 ± 0.07	8.5 ± 0.07	8.7 ± 0.04

Mean values along the same column with different superscripts are significantly different ; WF: heat flour; TOL: Telfairia occidentalis leaf powder; AVL: Amaranthus viridis leaf powder; SML: Solanum macrocarpon leaf powder.