Organoleptic, minerals and vitamins’ evaluation of some Nigerian breads

Abstract

The organoleptic, minerals and vitamins' evaluation of some Nigerian breads were investigated. Five commonly consumed breads in Lagos, Nigeria, which were used for the study. These were Val-U, Nourish, Big-Treat, Unilag and Agege breads. These breads were purchased from reputable outlets within 24h of production. Organoleptic or sensory evaluation of the bread samples was carried out using 5-point hedonic scale and 20 panelists, who were regular consumers of bread. The appearance, odour, taste, texture and general acceptability were scored. Mineral concentrations of Cu 2+ , Na + , Zn 2+ , Ca 2+ , Mg 2+ , Mn 2+ , K + and Fe 2+ ions in the bread samples were determined using atomic absorption spectrophotometer. Vitamins A , B 1 , B 2 and B 6 levels in the bread samples were analyzed by high performance liquid chromatography. The percentage mean sensory score of appearance, odour, taste, texture, and general acceptability of these breads were between 84.0 and 60.0. Big-Treat White bread recorded the highest score of 84.0% while Agege Bread had the lowest score of 60.0%. Val-U bread contained the highest concentrations of minerals, while Big-Treat White and Agege breads had the lowest mineral levels. The vitamin A level in Big-Treat White bread was significantly (p<0.01) higher as compared to other bread samples. There was little or no Vitamin B 1 , B 2 and B 6 in some of the Nigerian breads. Big-Treat White bread was the most preferred, followed by Nourish and Unilag breads, while Agege bread was least preferred of the breads. The Nigerian breads were rich in minerals and vitamin A and the nutrient composition of these breads may have influenced their consumers' preference and general acceptability. In conclusion, Nigerian breads are rich in some micronutrients especially vitamin A, calcium, magnesium and potassium , which are essential for normal growth and health of humans.

Nutritive Value of Commonly Consumed Bread in Yemen

“…Brown flat bread (A2-B2) named (Mufroud) had the highest content of Mg (57.46,74.42 mg/100 g), B2 with 74.42 mg/100 g differ significantly with all types of bread even with A2 as well which indicates the different extraction rate of brown flours from different milling plants. Similar results in the same types of bread reported [5][6][7] had Mg in the range of 110-130 mg/100 g, 128.2 mg/100 g and 55-305 mg/100 g respectively. These results showed that, this mineral is with lower content in almost all of Yemeni bread under study.…”

“…The mineral composition data (Table 2) showed that, sodium content in all kinds of bread ranged from 58.16-555.6 mg/100 g. Mulwah with 10% of bran content (C2) contain the higher quantity of Na which may not be suitable for hypertensive individuals. Similar results in breads made of white wheat flour with sodium content of 217 mg/100 g, 548 mg/100 g and content of 207-304 mg/100 g respectively as reported 6,7,9 . Bread with reduced sodium has been marketed helps to maintain a healthy heart and circulation 19 .…”

Quality Assessment of Bread Sold in Gombi Local Government Area, Adamawa State, Nigeria

“…There were no significant differences in the mineral values among the bread samples. This is contrary to the reports of Ebuehi et al (2007) and Dooshima et al (2014) with bread samples in Lagos, Benue and Nassrawa metropolis in Nigeria.…”

Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

“…Mohammed (2009) determines the content of macro-and microelements in white flour bread and establishes comparable Zn values (0.61 mg.100 g -1 ). Ebuehi et al (2007) investigate the mineral content of the most commonly consumed bread in Nigeria and establish zinc content that is of the same order as those obtained in our study (0.3-0.6 mg/100 g). Higher values were published by Demirözü et al (2003) -10 mg.100 g -1 .…”