Biological Sciences Papers & Publications

This is a non-inclusive collection of my published articles.

Mostafa Eissa

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.

OKECHUKWU OBED CHUKWUEMEKA

This present study evaluated the quality attributes of functional bread developed from the blends of wheat and soy-okara (SOF) flour. A completely randomized design which generated six (6) experimental runs based on different combinations of wheat (60–90%) and soy-okara (10–40%) flours was adopted for the production of functional bread. The flour blends were processed into bread and analyzed for sensory properties. The optimum flour combination in obtaining higher sensory acceptability was 85.34% WHF and 14.66% SOF with desirability function of 85% using numerical optimization techniques. The control (100% whole-wheat bread) and optimized bread produced were assessed for physicochemical, antioxidant properties and sensory qualities. The carbohydrate, calcium, phosphorus, and sodium of the optimized bread were significantly higher (p<0.05) than in the control sample having 58.14 and 75.14%, 128.80, and 75.60 mg/100 g, 68.18 and 63.77 and 13.83 ppm and 12.62 ppm respectively. The total flavonoid and phenolic contents of the control and optimized bread were significantly (p<0.05) different with values ranging from 92.77 to 114.86 mg/100 g and 66.43 to 57.51 mg/100 g respectively. A significant variation was observed in the sensory qualities between the control and optimized bread. The study revealed that the nutritional and antioxidant properties of the developed functional bread validate its potential health-promoting effects.

OKECHUKWU OBED CHUKWUEMEKA