Research Journal of Food and Nutrition Volume 3, Issue 3, 2019, PP 6-14 ISSN 2637-5583 Research Journal of Food and Nutrition V3 ● I3 ● 2019 6 Proximate and Organoleptic Evaluation of 30% Defatted Coconut Flour Supplemented Bread Adeniran, O.Y. * ,Oyewale M.B, Aderibigbe E.O., Metibomu D.S, Ariyo O.J. Department of Biochemistry, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria. *Corresponding Author: Adeniran, O.Y, Department of Biochemistry, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria. Email: olawole.adeniran@aaua.edu.ng or olyni2001@yahoo.co.uk INTRODUCTION Baked bread is a staple food in Nigeria among the rich and the low income earners. It is prepared from flour, sugar, butter, yeast, salt and other ingredients depending on the type of bread, the variation in these constituents also causes the changes in textural and taste of the bread, but it is relatively expensive as a result of high demand and being produced from imported wheat that is not cultivated in the tropics (Edema et al., 2005; Olaoye et al., 2006)). This challenge led to effort been made towards the use of composite flours in which flour from locally grown crops are used for bread production, thereby decreasing the demand for imported wheat and producing a protein- enriched bread (Giami et al., 2004). Composite breads are breads made from the blends of wheat and non-wheat flours, examples of breads prepared from composite flours includes breadnut flour (Oshodi et al., 1999); legume flour (Sadowska et al., 2003); peanuts and sunflower seeds (Fagbemi et al., 2005). In fact the International Institute for Tropical Agriculture (IITA) has a mandate to produce bread from wheat and cassava flours. These composite breads have the advantages of having additional nutritive values, reducing the importation of wheat flour and also adding values to the locally grown crops (Hugo et al., 2003). Coconut palm (Cocosnucifera L.) is an important member of the monocotyledons mostly grown in the tropical and sub-tropical coastal areas. Products obtained from the fruit includes the copra, oil, lauric acid, coconut milk, fiber, flour, coconut water, which are used in several application, e.g. food, animal feed, soaps, detergents and cosmetics etc., making every part of the tree useful in one way or the other (Borsel et al., 2007).Coconut oil is edible oil, which has a long shelf life and a melting point of 76°F; it is used in baking industries. A negative campaign against saturated fats in general, and the tropical oils in particular, led to most food manufacturers abandoning coconut oil in recent years in favor of hydrogenated polyunsaturated oils, particularly soy, which contain trans- fatty acids. Coconut oil has >90% saturated fatty acids, hence is less attractive to consumers. Saturated fat is one that has no unsaturation or double bonds and tends to be ABSTRACT Coconut is a valuable food resource, but its usage is limited as a result of poor storage properties of the fresh fruits. Therefore there is need for conversion into flour to provide a more stable storage form as well as increasing its versatility. The defatted coconut flour was processed from fresh coconut by dehusking, grating, deoiling, drying and blending, it was then supplemented into with wheat flour to produce the 30% coconut bread. Proximate analysis was carried out on the coconut flours and the breads samples; control, 30% defatted and non-defatted coconut flour bread. Panel table of ten was used for the organoleptic evaluation of the baked breads. The proximate analysis result showed an increase in the nutritive value of the coconut flour supplemented bread compared to the wheat bread, with protein content of the non-defatted coconut flour 11.01% to the 10.24% of the wheat bread; fiber content (0.99-0.2%), ash content (0.98- 0.78%), fat content (21.90-18.81) and a decrease in the moisture content (33.44-26.82%) with the addition of the coconut flour, hence prolonging the shelf life of the bread. The result obtained from the sensory evaluation, showed superior physical quality for the coconut flour supplemented bread compared to the wheat bread with the overall acceptability of 70% to the 30% of the wheat bread. Keywords: Coconut flour, proximate analysis, organoleptic test, Supplemented bread, Wheat flour.