Chemical Composition And Sensory Evaluation Of Bread Produced From Wheat, Soybean, Hungry Rice And Beetroot Composite Flour:- Ezeigbo, Faustina C

ABSTRACT x Bread is a baked product that is traditionally produced from wheat flour, yeast, fat, sugar, salt and water. It is an important and mostly consumed staple cereal-based food globally and it contains useful nutrients such as carbohydrate, protein, fiber, vitamins, and minerals. This study aimed at evaluating the proximate, mineral and phytochemical content ofbread made from wheat, soybean, hungry rice and beetroot composite flours. Breads were produced using wheat, soybean, hungry rice and beetroot flour blends in the ratios: 100:0, 40:30:20:10, and 30:40:20:10 and were labelled Wioo, W40H30S20B10, and W30H40S20B10 respectively, while sample W100 (100% wheat flour) served as the control. The proximate, mineral and phytochemical contents of the bread were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) and significant differences detected using Duncan Multiple Range Test at 95% confidence level (p<0.05). The results of the proximate analysis showed that sample W40H30S20B10 had the highest content ofmoisture (20.84%), fat (12.44%) and energy (368.48kcal) and had the lowest value of carbohydrate (45.96%). Sample W30H40S20B10 had the highest value for crude protein (18.92%), crude fibre (1.28%), and ash (1.82%). While W100 had the highest value for carbohydrate (69.21%) and had the lowest value for moisture (16.43%), crude protein (10.04%), fat (3.26%), crude fibre (0.71%), ash (0.34%) and energy (346.36kcal). The mineral content ofthe bread showed that W40H30S20B10 had the highest value for calcium (142.04mg/100g) and magnesium (113.97mg/100g). The W30 H40S20B10 had the highest value for iron (8.35mg/100g) and zinc (3.77mg/100g). The Wioo had the lowest value for calcium (86.71mg/100g), iron (1.82mg/100g), magnesium (56.50mg/100g) and zinc (1.04mg/100g). The anti-nutritional composition levels showed that W40H30S20B10 had the highest value for tannin (2.61mg/100g), saponin (1.34mg/I00g) and flavonoids (5.04mg/100g). The Wioo had the lowest value for tannin (0.09mg/100g), saponin (0.12mg/100g) and flavonoids(0.05mg/l00g). The sensory evaluation results showed that sample Wioo had the highest values in Appearance, mouth-feel, taste/flavour, texture and general acceptability. There were no significant differences between sample W30 H40S20B10 and W40H30S20B10. The production ofbread from wheat, soybean, hungry rice and beetroot composite flours enhanced the crude protein, crude fibre, energy values, iron, zinc, magnesium and calcium contents ofthe product and hence should be encouraged as consumption ofthe product will be useful to fight malnutrition