Okechukwu Obed Chukwuemeka
Curbing food insecurity through composite blend in the production of bread from wheat, acha, uzaaku and unere flours
Journal title : Research Journal of Food Science and Nutrition
Publisher : Integrity Mega Research Publishers
Online ISSN : 2536-7080
Page Number : 38-51
Journal volume : 9
Journal issue : 2
229 Views Original Article
The aim of this study was to evaluate the proximate and micronutrient composition, physical, biochemical and sensory properties of the bread produced from blends of wheat, acha, uzaaku and unere composite flours. Six samples (A-F) were produced in the following ratios A= 100:0:0 (100% Wheat), B= 80% wheat flour, 10% acha, 5% uzaaku flour, 5% unere; C = 70% wheat flour, 10% acha, 10% uzaaku flour, 10% unere; D = 60% wheat flour, 15% acha, 15% uzaaku flour, 10% unere; E = 50% wheat flour, 20% acha, 15% uzaaku flour, 15% unere; F = 40% wheat flour, 20% acha, 20% uzaaku flour, 20% unere. The parameters were analyzed using standard methods. The proximate composition of the bread showed significant increase (p<0.05) in protein, fat, crude fibre, ash, and caloric (energy) value which ranged between 7.69-18.32%, 2.41-3.70%, 2.473.86%, 3.09-4.03%, and 285.25-304.06 (Kcal/kg) and a significant decrease (p<0.05) in moisture content (20.72-26.14%) and carbohydrate (49.37-58.20%), respectively. The micronutrient content showed increase in calcium, magnesium, potassium, iron, zinc, phosphorus, vitamin B1, B2, B3, A and C as the amount of substituted flour blends increases. The result of the physical properties showed decrease in the loaf weight, loaf height, loaf volume and specific volume ranged from 240.60-218.80 g, 3.33-6.66 cm, 155.00-205.00 cm3, 0.71-0.85 cm3/g, respectively. The result of the serum biochemical parameters of rats fed the composite bread samples showed significant decrease (p<0.05) in AST, ALT, ALP, Bilirubin, creatine, urea and albumin values, respectively. The sensory attributes of the bread showed significant differences (p<0.05) in colour, aroma, taste, crumb texture and general acceptability such that the values obtained ranged from 6.05-8.90, 6.008.45, 6.40-8.60, 5.85-8.30 and 6.10-8.35, respectively. The findings of the study showed that supplementation of wheat with 10% acha, 10% uzaaku and 10% unere flour blends could produce well accepted bread samples.
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DOI : https://doi.org/10.31248/RJFSN2024.167
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