Nigerian Food Journal

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Influence of mango mesocarp flour supplement to micronutrient, physical and organoleptic qualities of wheat-based bread

GIO Badifu, CE Chima, YI Ajayi, AF Ogori, AF Ogori


Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to evaluate its micronutrients contribution and effect on the physical and organoleptic attributes of wheat-based bread. A control (100% wheat flour) was used for comparison. Proteins in wheat, mango and composite flours were found to be 12%, 3% and 10–11%, respectively. Wheat flour had 5mg/100g β-carotene and 6mg/100g ascorbic acid whereas mango flour had 231mg/100g and 56mg/100g β-carotene and ascorbic acid, respectively. The composite flour samples had range values 32-64mg/100g β-carotene and 9–18mg/100g ascorbic acid contents. Water absorption capacity of the composite flour samples slightly decreased from 2 to 1gH20/g sample, with increased level of mango flour substitution. However, a slight increase in oil absorption capacity from 1–2g oil/g sample was recorded. Bread loaves from the composite flour samples had 11–12% protein, 1–2% fat, 1–2% ash, 1–2% fibre, 29-61mg/100g β-carotene and 8–17mg/100g ascorbic acid. There was significant difference (p<0.05) in bread volume between the loaves from control (543cm3) and composite flour (268–359cm3). Mango mesocarp flour enriched the micronutrient (β-carotene and ascorbic acid) contents of the bread and imparted acceptable colour appeal to it. The bread enjoyed overall consumer acceptance.

Keywords: mango–wheat composite flour, β-carotene, ascorbic acid, bread, sensory quality

Nigerian Food Journal Vol. 23 2005: 59-68
AJOL African Journals Online