J. Food. Stab (2021) 4 (1): 1-12 Peluola-Adeyemi et al. 1 1. Introduction Bread is an important staple food in both developing and developed countries and constitutes one of the most important sources of nutrients such as carbohydrates, protein, fiber, vitamins and minerals in the diets of many people worldwide (Aider et al., 2012). Bread is described as a fermented confectionery product produced mainly from wheat flour, water, yeast and salt by a series of processes involving mixing, kneading, proofing, shaping and baking (Dewettinck et al., 2008). Quality Evaluation of Bread Produced from Wheat Flour using Avocado (Persea americana) Paste as Substitute Peluola-Adeyemi, Oluwaranti Abiodun *a / Abdus-Salaam, Rofiat Bolanle a / Obi, Theodora Ego b / Toyiemedo, Nuhesekan Christopher a / Authors’ Affiliation a Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos State, Nigeria b Department of Chemical Sciences, Igbinedion University, Edo State, Nigeria Corresponding author Peluola-Adeyemi, Oluwaranti Abiodun Email: biodunpeluolaadeyemi@gmai l.com Tel: (+234) 8061537999 Funding source None Abstract Quality evaluation of bread from wheat flour using avocado paste as substitute was investigated. Wheat flour and avocado paste were substituted at different ratios. The chemical composition, physical properties and sensory evaluation of the bread samples were carried out. The results revealed that the moisture, protein, fat, fiber, ash, carbohydrate and energy ranged from 31.04- 36.39%, 6.47-9.92%, 2.60-8.84%, 0.69-2.99%, 44.03-54.69% and 272.35-283.73 Kcal/100g respectively. The protein content decreased while the crude fat, crude fiber and total ash increased significantly (p<0.05) as the addition of avocado paste increased. The loaf weight, loaf volume, specific volume and oven spring varied between 169-186 g, 1225-1285 cm 3 , 7.20-8.78 cm 3 /g and 3.00-5.30 respectively. The oven spring, loaf weight and the loaf volume decreased significantly (p<0.05) as the addition of avocado paste increased. The colour characteristics L*, a*, b* varied from 35.73-52.34, 11.40-14.26 and 18.01-29.83 respectively. The texture parameters ranged from 162.02-585.00 N. The sensory evaluation showed that the taste, colour, flavour, spread-ability and the overall acceptability ranged from 5.50-7.90, 5.00-8.25, 5.80-7.40, 5.60-8.20 and 5.65-8.20 respectively. The bread sample produced from 95% wheat flour with 5% avocado paste was the most preferred by the panelists. The aforementioned findings show that wheat flour could be substituted with avocado paste up to 5% in bread production. Practical application The production of bread using margarine has been reported to increase the rate of cholesterol which predisposes many consumers to various heart diseases. The production of bread with avocado pastes which contains high fatty oil that are predominantly monounsaturated fatty acid, a distinct property that will result in so many health benefits. Keywords: Quality, Bread, Wheat Flour, Avocado Paste. Journal homepage: www.foodstability.com Received: 26/08/2020 / Revised: 25/11/2020 / Accepted: 28/11/2020 / Available online: 15/01/2021 DOI: 10.36400/J.Food.Stab.4.1.2021-0041 ORIGINAL ARTICLE © 2021 The Authors. Journal of Food Stability Published by FTD Resources Publisher. This is an open access article under the terms of the Creative Commons Attribution which permits use, distribution and reproduction in any medium, provided the original work is properly cited. J. Food. Stab (2021) 4 (1): 1-12