Chemical, Physical and Sensory Properties of Pawpaw Fortified Pan Bread

Abstract

Micronutrient deficiency is a major health problem among children and pregnant women in developing countries. Vitamin A deficiency can be prevented by fortifying staple food with pro-vitamin A rich plant such as pawpaw. This study evaluated the quality attributes of pawpaw fortified bread. Matured ripe pawpaw fruits were harvested, washed, peeled and blended to produce puree. Six different blends of various proportions (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) of wheat and pawpaw were produced and used to prepare pawpaw-bread samples. The bread samples were analysed for chemical composition, mineral contents, physical properties and sensory attributes, using standard methods. Vitamin A content of the pawpaw-bread significantly increased from 13.04 µg/g to 46.40 µg/100 g. Supplementation of wheat flour with pawpaw puree also led to increase in calcium (52.66 -87.54 mg/100 g), iron (0.94 -1.71 mg/100 g), phosphorus (84.49 -129.95 mg/100 g) and potassium (165.86 -181.32 mg/100 g) contents of the pawpaw bread. Texture profile (hardness, cohesiveness, chewiness and springiness) of the pawpaw fortified bread samples were significantly lower than that of the 100% wheat bread. Sensory results showed that bread fortified with 20% pawpaw puree was rated similar to 100% wheat bread in terms of colour, taste, texture and flavour. In conclusion, acceptable pawpaw fortified bread samples with higher micronutrients contents than conventional bread was produced in this study.

Pawpaw enriched soymilk beverage

“…Vitamin A was extracted from the soy-pawpaw beverage with a mixture of acetone and hexane (4:6 v/v) by the method of Singh et al (2015) and Bolarinwa et al (2020a). Ten grammes (10g) of each drink was extracted with a mixture of 20 ml of acetone and 30 ml of hexane (4/6 v/v).…”

“…In another study, enrichment of natural yoghurt with pawpaw was reported to produce acceptable pawpaw flavoured yoghurt with higher nutritional characteristics (Othman et al, 2019). Enrichment of white bread with pawpaw puree was also reported to improve the micronutrient contents and sensory attributes of the bread (Bolarinwa et al, 2020a). Furthermore, fortification of soymilk with carrot powder has been reported to improve the nutritive quality of soymilk (Madukwe and Eme, 2012).…”

“…Pawpaw (Carica papaya L.), which belongs to the family Caricacae is a tropical plant with potential medicinal value, and a rich source of vitamin A and C (Bolarinwa et al, 2020a(Bolarinwa et al, , 2020b. The fruit high nutritional quality makes it an excellent contributor to a balanced diet.…”

“…The fruit high nutritional quality makes it an excellent contributor to a balanced diet. Pawpaw is a potential source of natural fruit flavor and contains high levels of potassium, calcium and iron (Bolarinwa et al, 2020a). It is also a very good source of free-radical scavenging vitamin A, due to its several form of beta-carotene (Dimitrovski et al, 2010).…”

Influence of Fertilizer on the Yield and Quality Parameters of Garri from Two Improved Cassava Cultivars (TME 419 and TMS 01/1412)

“…The filtrate was allowed to stand for 2 h for the starch to sediment and thetp liquid was decanted and discarded. The sediment was washed and dried at 65 o C for 12 h. Beta-carotene contents of the garri sample was determined following the method of Singh et al [21] and Bolarinwa et al [22]. Briefly, The garri sample (5 g) was ground and placed in 10 ml acetone.…”