Comparative Study on the Proximate Evaluation and Sensory Properties of Bread Produced from Wheat, Acha and Date Fruit Composite Flour with White Bread
Esther Onoriode Ijemi
*
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
Vivian Nzube Anadi
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria and Department of Home Economics, Federal College of Education Odugbo, Benue State, Nigeria.
Peter Abeungmoh
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria and Department of Chemistry, Faculty of Science, Benue State University/Centre for Food Technology and Research, Makurdi, Nigeria.
Ladi Gusar Sabo
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria and Department of Home Economics, Federal College of Education Odugbo, Benue State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The study aimed to compare the proximate and sensory properties of bread produced from wheat, acha and date fruit composite flour with white bread using the standard. The results obtained were compared to the National Agency for Food and Drugs (NAFDAC), 2023 standard for white bread. The composite flour ratios of wheat: acha:date used to produce the bread were 80%:10%:10% (sample B); 70%:20%:10% (sample C) and 60%:30%:10% (sample D). Bread samples produced from Sample B-D had higher values in crude protein (9.90% - 15.42%), ash (1.64% - 1.88%), crude fibre (0.27% - 0.53%) and crude fat (2.47% – 2.71%) than sample A while sample A had higher values in carbohydrate (65.83%) and moisture (19.21%) content. There was a significant difference (p<0.05) among the bread samples. When compared to NAFDAC, 2023 standard for white bread, all the bread samples had moisture contents below the maximum (40%) thus better shelf life and storage stability; slightly more crude fat than the maximum (2.0%), more ash and carbohydrate content than the maximum standard of 0.60% and 48.0% respectively while sample D was above maximum standard of 0.50% for crude fibre and sample C and D had more crude protein than the minimum (10%) thus giving us a highly proteinous - fibred bread. The sensory scores showed that there was no significant difference among the bread samples. Thus, there is the possibility of producing a highly proteinous-fibre rich bread that contains less gluten with improved shelf life, energy-densed, can be consumed by everyone and that can curb cases of diabetes, obesity, celiac disease and minerals capable of malnutrition problems.
Keywords: Composite Flour, white bread, proximate, sensory, protein energy malnutrition