Quality assessment of bread made from whole wheat flour and beetroot powder

Abstract

Background: Bread is one of the most popular bakery products whose consumption is increasing in many countries, including Nigeria, as a result of urbanization. This can be leveraged to develop bread with improved nutritional and health benefits.
 Objective: The study aimed to produce and analyze the nutritional and sensory qualities of bread made from wheat flour and beetroot powder.
 Materials and Methods: The research design was experimental. Samples were analyzed chemically according to the Association of Official Analytical Chemists (AOAC) methods. All analyses were carried out in Triplicate. Data were analyzed using IBM SPSS statistics version 20 while ANOVA was used to compare different variables together.
 Results: The results showed significant differences (p < 0.05) in the proximate, mineral, and antioxidant content of the bread samples. However, there was no significant difference (p < 0.05) in the sensory attributes of the bread samples. Moisture content was lowest while crude fibre was highest in sample B. Sample A had the highest moisture (30.34 ± 0.12%) and carbohydrate content (49.00 ± 0.18%). The highest amount of crude protein (10.59 ± 0.04%), crude fibre (1.08 ± 0.04%), and total ash (2.39 ± 0.02%) was found in Sample D. Zinc, iron, β-Carotene, and lycopene (mg/100 g) were highest in sample A while sample D had the highest vitamin C content. Sample C had the most preferred colour (6.87 ± 1.63) and aroma (6.33 ± 1.61) but the least preferred taste (5.77 ± 1.61). Sample A had the most preferred texture (6.60 ± 1.52), taste (6.07 ± 1.36), and overall acceptability (6.57 ± 1.17).
 Conclusion: Bread produced from whole wheat flour and beetroot powder has improved nutritional value and can be consumed by healthy individuals and people requiring high fibre diets to maintain good nutritional status.

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

“…The amount of Zn detected in the current study is higher than the levels found in bread samples fortified with beetroot powder (2-15%), as reported by Ani et al, 2022 [48]. On the other hand, the levels of Fe in the present study are lower than those reported by Ani et al, 2022 [48]. The study demonstrated that the Fe and Zn content in bread enriched with beetroot powder was lower than those in the control sample.…”