Quality of Bread Fortified with Different Levels of Groundnut and Sesame Flour
بركة محمد كبير بركة, عائشة كمال الأمين محمد
كلية الدراسات العليا-جامعة السودان للعلوم والتكنولوجيا · السودان
This study was conducted to determine the effect of the addition of 5 and 10 % levels of groundnut and sesame flour on nutritional quality and sensory properties of bread. Proximate analyses including moisture, fat, protein, ash and fiber contents were carried out for wheat flour, groundnut flour, sesame flour and bread. Microbiological safety, physical and energy for bread were also carried out. The results obtained showed significant difference (P <0.05) in moisture, ash protein, fat, and carbohydrate content between wheat flour, groundnut flour and sesame flour. The addition of groundnut and sesame lead to significant (P<0.05) increases in protein, fat and fiber of bread supplemented with groundnut or sesame flour compared to control bread. No significant (P<0.05) different in energy between different bread. There are significant (P<0.05) different in Fe, Mg, Zn, Ca, P and K between different type of bread. No pathogenic microorganisms such as coliform, staphylococcus and salmonella were not detected in any type of bread; therefore all bread are safe for human consumption. Referring to sensory characteristics including color, odor, taste, crumb texture, crumb grain and general acceptability the result did not revealed significant (P<0.05) different between different type of breads. Thus it is capable to produce nutritious safe breads using 10% groundnut flour or sesame flour having acceptable general characteristic as compared to the control bread without supplementation.