PROMOTING ACCESS TO AFRICAN RESEARCH

Science, Technology and Arts Research Journal

Log in or Register to get access to full text downloads.

Remember me or Register



Quality analysis of breads produced from blends of wheat (Triticum aestivum L) and Anchote (Coccinia abyssinica L.)

Demelash Hailu Mitiku

Abstract


Bread making is currently limited to wheat and a few other commonly used cereal seeds in many countries. The study was conducted with the general objective of quality evaluation of breads produced from blends of wheat (Triticum aestivum L) and Anchote (Coccinia Abyssinica L). The result of proximate composition of composite breads of wheat and Anchote ranged from 4.00 to 5.89% for moisture, 1.00 to 2.03% for Ash, 4.25 to 5.35% for protein, 1.54 to 2.14% for fat, 0.43 to 0.93% for fiber, 90.37 to 91.25% for carbohydrate and 404.96 kcal/100g for energy. The iron and zinc content increased as the supplementation of Anchote flours increased from 5 to 15% and the calcium content was decreased. The Antinutritional contents of the result showed that as the supplementation level of Anchote flour increased, the phytate, oxalate, tannin and cyanide content were increased. Generally, the study revealed the effect of replacement of wheat flour with Anchote flour (5 to 15%). As the addition of Anchote flour increased from 5 to 15%, the overall acceptability decreased even though the produced breads were accepted. Anchote flour can be used for different food product development as it enhances the mineral and also fibers which is good for the health of human being.

Keywords:  Anchote Bread Proximate composition Minerals Antinutritional factors




AJOL African Journals Online