Shelf Life and Acceptability of Banana Loaf Bread

Abstract

The study explored the shelf life and sensory acceptability of banana loaf bread made from composite flours of wheat and banana. Using experimental and descriptive-survey design, banana flour was produced from steamed, sliced, sun-dried, and milled Kardaba bananas. Two flour blend proportions (1:3 and 1:4 banana-to-wheat) were evaluated. The bread was assessed for taste, appearance, flavor, texture, and general acceptability. The 1:3 blend showed higher consumer acceptability, while the 1:4 blend exhibited similar, albeit slightly lower ratings. Shelf life was assessed under room temperature, refrigeration, and packaging. Results indicated longer shelf stability under refrigeration and proper packaging. Significant differences were observed both between proportions and among three public elementary schools. The findings suggest potential for community-based banana flour enterprises and health-focused bread products.