• Shubhangi Nigam
• Riya

The effect of the addition of green banana flour as a partial substitute level (0%, 5%, 10%, 15% & 20%) with wheat flour was studied for its effect on bread making. Bread samples were analyzed for their physical , chemical properties (Moisture, Ash, Fat, Protein & Carbohydrate), microbiological characteristics, sensory characteristics study compared with control bread made from 100% whole wheat flour . Bread with 0%, 5%, 10%, 15% & 20% green banana flour level had lower protein content (9.27-7.0 g/100g) , fat (2.81-1.79) but higher moisture (28.94- 37.26), ash (1.68-2.99 ) and fiber (1.95-3.98). Blending of green banana flour (5%-20%) were increased Fe (27.07-31.13) and Zn (29.19-32.01). The addition of GBF (5%-20%) resulted in a decreased specific volume. The bread volume decreased with increasing amount of green banana flour (5%-20%) and bulk density, swelling capacity & loaf weight was increased by incorporation of (5%-20%) green banana flour. The microbiological characteristics of the product with GBF were similar to those of the control bread . on the basis of sensory score, upto 10% of green banana flour observed non-significant variation after that a significant (p<0.05) decrease in variation was found. At the higher level of blending , the acceptability of bread decline.

"Effect of Raw Banana Flour For The Development Of Bread", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 9, page no.e528-e541, September-2023, Available :http://www.jetir.org/papers/JETIR2309464.pdf

"Effect of Raw Banana Flour For The Development Of Bread", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 9, page no. ppe528-e541, September-2023, Available at : http://www.jetir.org/papers/JETIR2309464.pdf