Production and proximate composition of bread produced using yeast species Isolated from Palm wine

Isolation and sensory evaluation of palm wine yeast from palm wine gotten from Ndoro market was analyzed on
bread fermentation. The ability to get quality bread depends on its ingredients, skill and a very good fermentative
agent. In this study, palm wine was gotten from Ndoro market, together with commercial yeast, which serves as the
control yeast and they were cultured at 300C to isolate different yeast species from palm wine using the appropriate
identification techniques like the colony morphology, microscopic observations and fermentative ability. The yeast
isolates were then used to bake bread at 180oC for 8 minutes and the sensory properties of the bread like volume,
crust, color, internal color, structure, texture, flavor, aroma, crumb clarity and elasticity were analyzed. Bread
sample B5 showed the highest mean when compared to volume (4.4), crust (4.0), color (4.3), internal color (4.4),
structure (3.3), texture (3.6), flavor (3.7), aroma (4.1) and crumb clarity (3.4) more than the control which had
volume (4.3), crust (3.5), color (3.7), internal color (4.0), structure (2.5), texture (3.1), flavor (3.5), aroma (4.0) and
crumb clarity (3.4),. Although some of the isolates did not have high leavening ability like the control, they
influenced the aroma and flavor more than the control. Thus, these isolates may be combined to give varieties of
sensory properties on bread and with the right industrial facilities would become an indigenous baker’s yeast.