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Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus)
المؤلفون المشاركون
Zula, Aemiro Tadesse
Ayele, Dagim Alemayehu
Egigayhu, Woinshet Abera
المصدر
International Journal of Food Science
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-5، 5ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-11-02
دولة النشر
مصر
عدد الصفحات
5
الملخص EN
Background.
Breads are made throughout the world.
Bread can be prepared from cereal like wheat, maize, and rice.
Nowadays, gluten intolerance, requirement of healthy, and nutritious products have increased and interests towards underutilized crops have also been increasing with the aim of improving global food security and to ease an adverse effect of climate changes.
Amaranth is one of nutritionally balanced and naturally grown underutilized crops, but it is mainly considered weed in Africa including Ethiopia.
Method.
The aim of the study is to develop bread from wheat and Amaranthus and to evaluate proximate composition, antinutritional, microbial, and sensory acceptability of bread.
The experiment contained 100% wheat as control and four blending proportions (90% wheat and 10% amaranth, 80% wheat and 20% amaranth, 70% wheat and 30% amaranth, and 60% wheat and 40% amaranth).
A complete randomized design is used for proximate composition, antinutritional, and microbial data analysis whereas a randomized complete block design with three replications was applied for sensory acceptability.
SAS for windows version 9 was used for data analysis.
Result.
The study revealed that moisture, protein, fat, fiber, and antinutritional content were increased as Amaranthus concentration is increased from 10% to 40%.
However, carbohydrate, microbial load, and sensory acceptability were decreased.
But the gross energy is constant.
Conclusion.
From the study, it can be concluded that beside the good nutritional profile of Amaranthus, it has antinutritional content which needs to limit the concentration of Amaranthus in blending with other grains during product development.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Zula, Aemiro Tadesse& Ayele, Dagim Alemayehu& Egigayhu, Woinshet Abera. 2020. Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus). International Journal of Food Science،Vol. 2020, no. 2020, pp.1-5.
https://search.emarefa.net/detail/BIM-1171139
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Zula, Aemiro Tadesse…[et al.]. Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus). International Journal of Food Science No. 2020 (2020), pp.1-5.
https://search.emarefa.net/detail/BIM-1171139
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Zula, Aemiro Tadesse& Ayele, Dagim Alemayehu& Egigayhu, Woinshet Abera. Proximate, Antinutritional, Microbial, and Sensory Acceptability of Bread Formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus caudatus). International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-5.
https://search.emarefa.net/detail/BIM-1171139
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1171139
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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