ABSTRACT
Bread spread is a human-made butter substitute
traditionally derived from vegetable oils, water, and salt, which are sources
of polyunsaturated fats. These fats can contribute to heart health when
consumed in moderation, especially when they replace saturated and trans fats,
which are linked to adverse health effects. Therefore this work was designed to produce and evaluate the
chemical and sensory attributes of ready to eat bread spread with improved
nutritional benefits, to evaluate the proximate composition of the products, to
determine the mineral and vitamin content and to evaluate the sensory
composition of the bread spread. Standard method was used to evaluate the
chemical and sensory attributes of the products, the means and standard deviation
was calculated. ANOVA was used to separate the means. The results showed
decreasing moisture content with increasing addition of coconut oil from (12.91
to 47.19%) and protein from (1.33 to 2.19%) while fat content increased from
(15.76 to 61.53%), Crude fiber (3.43 - 5.75%) and Ash (2.25 - 3.15%). The
addition of coconut oil resulted in decrease in the mineral content of the
produced bread spread which at 100% had higher values than the commercial bread
spread. The mineral content in the produced bread spread are as follows;
Calcium (14.03 - 8.47mg/100g), Magnesium (27.26 - 15.79mg/100g), Potassium
(488.6 - 298.1mg/100g), Sodium (707.83 - 695.03mg/100g), Phosphorus (67.2 -
41.23mg/100g), Iron(0.61 -0.36mg/100g) and Zinc (0.74 -0.35mg/100g). The
vitamin content of the produced bread spread was mostly higher than those of
the commercial spread (blue band) except in Pro- vitamin A and B3 contents
where fortification was suspected. Vitamins B1 , B2 and Vitamin C were found in unquantifiable
traces in the commercial spread but had values ranging from (0.02 to
0.06mg/100g), (0.07 to 0.15mg/100g) and from (5.60 to 9.56mg/100g) respectively
in the produced spread. The addition of coconut oil resulted in the decrease of
minerals and vitamins in the product, yet the product retained high vitamin
contents, than the commercial bread spread. Sample CAC 3 should be recommended
for individuals looking to boost their dietary intake of vitamins, minerals and
fiber. This blend offers a potential workaround for individuals with dairy
allergies, who often struggle with bread spread options.
NMELU, N (2025). Chemical And Sensory Attributes Of Bread Spread Produced From Avocado Pulp (Persea Americana Mill) Cold Press Coconut Oil (Cocos Nucifera) And Carrot Flour Blends (Daucus Carota):- Nmelu, Victoria C. Mouau.afribary.org: Retrieved Jul 11, 2025, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-attributes-of-bread-spread-produced-from-avocado-pulp-persea-americana-mill-cold-press-coconut-oil-cocos-nucifera-and-carrot-flour-blends-daucus-carota-nmelu-victoria-c-7-2
NMELU, NMELU. "Chemical And Sensory Attributes Of Bread Spread Produced From Avocado Pulp (Persea Americana Mill) Cold Press Coconut Oil (Cocos Nucifera) And Carrot Flour Blends (Daucus Carota):- Nmelu, Victoria C" Mouau.afribary.org. Mouau.afribary.org, 10 Jul. 2025, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-attributes-of-bread-spread-produced-from-avocado-pulp-persea-americana-mill-cold-press-coconut-oil-cocos-nucifera-and-carrot-flour-blends-daucus-carota-nmelu-victoria-c-7-2. Accessed 11 Jul. 2025.
NMELU, NMELU. "Chemical And Sensory Attributes Of Bread Spread Produced From Avocado Pulp (Persea Americana Mill) Cold Press Coconut Oil (Cocos Nucifera) And Carrot Flour Blends (Daucus Carota):- Nmelu, Victoria C". Mouau.afribary.org, Mouau.afribary.org, 10 Jul. 2025. Web. 11 Jul. 2025. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-attributes-of-bread-spread-produced-from-avocado-pulp-persea-americana-mill-cold-press-coconut-oil-cocos-nucifera-and-carrot-flour-blends-daucus-carota-nmelu-victoria-c-7-2 >.
NMELU, NMELU. "Chemical And Sensory Attributes Of Bread Spread Produced From Avocado Pulp (Persea Americana Mill) Cold Press Coconut Oil (Cocos Nucifera) And Carrot Flour Blends (Daucus Carota):- Nmelu, Victoria C" Mouau.afribary.org (2025). Accessed 11 Jul. 2025. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-attributes-of-bread-spread-produced-from-avocado-pulp-persea-americana-mill-cold-press-coconut-oil-cocos-nucifera-and-carrot-flour-blends-daucus-carota-nmelu-victoria-c-7-2