Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
Joint Authors
Famuwagun, A. A.
Taiwo, K. A.
Gbadamosi, S. O.
Oyedele, D. J.
Adebooye, O. C.
Odunlade, T. V.
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-10-30
Country of Publication
Egypt
No. of Pages
7
Abstract EN
The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread.
The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation.
The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods.
The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%).
Supplementation with vegetable powder however significantly decreased (p<0.05) the carbohydrate and moisture contents.
Significant (p<0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased.
Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity.
Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation.
This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.
American Psychological Association (APA)
Odunlade, T. V.& Famuwagun, A. A.& Taiwo, K. A.& Gbadamosi, S. O.& Oyedele, D. J.& Adebooye, O. C.. 2017. Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176212
Modern Language Association (MLA)
Odunlade, T. V.…[et al.]. Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders. Journal of Food Quality No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1176212
American Medical Association (AMA)
Odunlade, T. V.& Famuwagun, A. A.& Taiwo, K. A.& Gbadamosi, S. O.& Oyedele, D. J.& Adebooye, O. C.. Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176212
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176212