Chemical and sensory properties of bread from composite wheat and sesame (Sesamum indicum) seed flour
Ore-Oluwa A Taylor, Akinlade Ademola R, Nnenna C Ajuzie, Esther E Umoh
Background: The aim of this paper is to investigate the effect of complementing whole wheat flour (WF) with sesame seed flour (SF) on the chemical and sensory properties of bread products, baked bread from the composite flour of WF and SF at ratio 90:10, 80:20 and 70:30 with 100% WF control. All the four bread samples were subjected to chemical (moisture, crude protein, fat, ash and crude fibre) evaluation. Methods: The sensory evaluation of the samples was conducted by a 24- member panel of randomly selected male and female adults. The results were statistically analysed, using ANOVA, and Duncan multiple Range test were used to test the difference between the treatment means. Results: The increasing ratio of sesame flour in the bread product significantly (<0.05) increased the percentage crude protein, fat and ash of the products while the percentage moisture decreased. Thus, the 30% sesame supplementation (D) gave the highest nutrient contents. The sensory evaluation revealed that the bread product B with 10% sesame supplementation was the best acceptable among the products of the composite flour but slightly less preferred than the whole wheat bread which ranked highest in general acceptability. Conclusions: It was apparent that a supplementation of wheat bread with 10% sesame flour improved the nutrients contents without affecting the overall acceptability of the bread product and also increased the protein and the unsaturated fatty acids, will reduce the risk of cardiovascular diseases in man as it has been reported in many countries. Further research can be done on reducing the slight odour (smell and taste) of the product for better acceptability.
Ore-Oluwa A Taylor, Akinlade Ademola R, Nnenna C Ajuzie, Esther E Umoh. Chemical and sensory properties of bread from composite wheat and sesame (Sesamum indicum) seed flour. International Journal of Food Science and Nutrition, Volume 1, Issue 4, 2016, Pages 32-34