Mohammad T.Hassan C.Z.Zanariah C.W.2024-05-292024-05-2920112-s2.0-84991106755https://www.scopus.com/inward/record.uri?eid=2-s2.0-84991106755&partnerID=40&md5=b0f2febb1ef0e56ddc070bd707b34660https://oarep.usim.edu.my/handle/123456789/9649A study was done to evaluate the quality of bread made using sourdough starter from plantain (Musa paradisiaca fa. Corniculata) flour. The proximate composition of Plantain flour analyzed were 5.98% protein, 1.33% crude fat, 0.78% crude fiber, 15.05% moisture and 3.18% ash. The total available carbohydrate was 73.68%. The resulting bread was analyzed for proximate, physical and sensory values. The bread was formulated by different variation in the ratio of the starter as follows (1:9, 2:8, 3:7 and 4:6). The sourdough development was analyzed through daily observations and their pH and total titratable acidity were measured. The breads were analyzed for crude fiber, crude protein, fat, moisture, ash content, compressibility (hardness), and sensory. Results indicated that crude protein ranging from 10.35%-11.37%; crude fat (7.18%-8.20%); crude fiber (0.01%-0.1%), moisture (18.71%-28.82%); ash (0.79%-1.04%), and hardness (0.014 N/mm2-0.022 N/mm2). It can be concluded that sourdough bread using sourdough starter from plantain was accepted in sensory analysis. From the result, the best sourdough bread was using 1:9 ratio of starter.en-USPhysicochemical propertiesSourdough starter and plantain flour (Musa paradisiaca fa. Corniculata)EngineersHardnessMoistureProteinsQuality controlSensory analysisStartersAsh contentsCrude fibersCrude proteinsPhysicochemical propertyProximate compositionsSourdough breadSourdough starter and plantain flour (Musa paradisiaca fa. Corniculata)Titratable acidityFood productsConference Paper8492