RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effect of malted mung bean and watermelon rind flours supplementation on the nutrient composition, microbiological, physical and sensory properties of wheat flour bread
https://doi.org/10.31248/RJFSN2024.172 | Article Number: D58F0C3F3 | Vol.9 (3) - June 2024
Received Date: 06 March 2024 | Accepted Date: 03 May 2024 | Published Date: 30 June 2024
Authors: J. I. Okoye* and G. N. Mofunanya
Keywords: nutrient composition, supplementation, sensory properties., wheat flour., Bread, mung bean flour, watermelon rind flour
This study was carried out to evaluate the nutrient composition, microbiological, physical and sensory properties of bread produced from wheat, malted mung bean and watermelon rind composite flours. The wheat, mung bean and watermelon rind flours were blended in the ratios of 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively, and used for the production of bread, while the bread made from 100% wheat flour was used as control. The proximate, mineral, vitamin, microbiological, physical and sensory properties of the bread samples were determined using standard methods. The proximate composition of the bread loaves showed that the samples had a range of 8.11 to 8.61% moisture, 2.18 to 2.69% ash, 3.37 to 4.19% crude fibre, 3.60 to 4.43% fat, 9.18 to 18.42% protein, 61.67 to 73.57% carbohydrate and 350.21 to 363.98 kJ /100g energy. The moisture, ash, crude fibre, fat and protein contents of the samples increased significantly (p< 0.05) with increase in the addition of malted mung bean and watermelon rind flours, while their carbohydrate and energy contents decreased. The mineral composition of the bread loaves were 77.01 to 97.77 mg/100g calcium, 48.89 to 114.74 mg/100g magnesium, 41.11 to 97.76 mg/100g phosphorus, 62.67 to 94.21 mg/100g potassium, 2,18 to 2.78 mg/100g iron and 1.62 to 2.25mg/100g sodium. The result showed that the mineral contents of the bread loaves produced from composite flours increased with increase in the substitution of malted mung bean and watermelon rind flours. The thiamine, niacin, riboflavin, vitamin A, ascorbic acid and folic acid contents of the bread samples ranged from 3.36 to 4.57 mg/100g, 2.45 to 3.36 mg/100g, 3.51 to 4.60 mg/100g, 2.23 to 4.27 mg/ 100g, 1.55 to 3.22 mg/100g and 1.02 to 1.81 mg/100g, respectively. These vitamins increased with increase in substitution of malted mung bean and watermelon rind flours. The total viable count of the samples ranged between 0.62 to 1.80 cfu/j while their coliform and fungi counts were nil. The physical properties of the bread samples showed that the loaf volume, specific loaf volume, height, and oven spring decreased, while the weight increased (p<0.05) significantly with increase in substitution of malted mung bean and watermelon rind flours. The sensory properties also revealed that the bread loaves produced from 100% wheat flour, 0% malted mung bean and 0% watermelon rind flours were most acceptable to the panelists and also differed significantly (p<0.05) in colour, taste, texture and aroma from the composite flour bread samples. However, the composite bread loaves were also acceptable to the judges because they were relatively rated high in all the sensory attributes evaluated. The study, therefore, showed that the nutrient contents and the weight of the bread samples could be enhanced by the addition of malted mung bean and watermelon rind flours to wheat flour at different stated levels in the production of bread samples.
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