Investigation of the Bread Baking Potentials of Some Ascosporogenous Yeast Strains Isolated from Palmwine

Yeast is the primary organism responsible for leavening of doughs. In this study, yeast samples were isolated from palm wine collected Nkpa in Abia State. The cultured on malt extract agar (MEA) medium at room temperature 28 o C to isolate three ascosporogenous strains ( Saccharomyces fragilis, cerevisiae, Pichia spp ) culture by using identification techniques such as their morphological, fermentative and microscopic properties. yeast, combination commercial baker’s control each used produce eight different bread physical, sensory properties correlation examined. Amongst examined physical properties, sample D (Baker’s yeast) had highest value volume followed cerevisiae while least performance. Likewise, significant differences p < 0.05) occurred specific volumes, which ranged 1.91 – 3.94. loaf weight 276.5- 320.1g. result attributes revealed that taste (4.3 -8.5), texture (3.5 -8.0), aroma crust colour (4.4 8.0), general acceptability (4.7 -7.9). was significantly 0.01) found be positively correlated with r = 0.96), 0.90), 0.86) negatively −0.86). Therefore, data shows some could valuable Keywords : Palm-wine, Ascosporogenous yeasts, Bread, Physical Sensory DOI: 10.7176/FSQM/121-07 Publication date: January 31 st 2023