Research Article
Open Access
Evaluation of the Nutritional Quality and
Consumer Acceptability of Wheat-Sesame
(Triticum aestivum-Sesame indicum) Composite
Bread Blends
Iombor TT1, Onah MI1 and Girgih AT2*
1Department of Home Science & Management and Department of Food Science & Technology, University of Agriculture, Makurdi, Nigeria.
2Department of Food Science and Technology, University of Agriculture, Makurdi, Benue State, Nigeria.
*Corresponding author: Dr. Abraham T Girgih, Department of Food Science and Technology, University of Agriculture, PMB 2373, Makurdi,
Benue State, Nigeria, Telephone: +234(703) 988-6210; E-mail:
@,
@
Received: June 09, 2016; Accepted: July 25, 2016; Published: August 24, 2016
Citation: Iombor TT, Onah MI, Girgih AT (2016) Evaluation of the Nutritional Quality and Consumer Acceptability of Wheat-
Sesame (Triticum aestivum-Sesame indicum) Composite Bread Blends. J Nutrition Health Food Sci 4(3): 1-7. DOI:
http://dx.doi.org/10.15226/jnhfs.2016.00166
Abstract
The aim of this study was to evaluate the nutritional quality
and consumer acceptability of composite bread produced from
blends of wheat (Triticum aestivum) and sesame (Sesame indicum).
Six (6) composite flour blends were formulated according to the
following percent ratios and codes: 100:0 (A), , 90:10 (B) , 80:20 (C)
, 70:30 (D) , 60:40 (E) and 50:50 (F) to produce composite breads
using the straight dough method. The physicochemical and sensory
attributes of the composite bread samples were investigated using
standard methods and a fifteen member trained panelists on a 5-point
Hedonic scale: where 5 = extremely liked and 1= extremely disliked
the characteristics of the bread. The results of the study showed
that substitution of wheat with sesame flour up to 30%, significantly
(p<0.05) improved the physical properties of the bread with an
increased loaf volume of 25-56% and loaf weight of 4.8-10.5%. In
addition, the protein, crude fat, fibre, ash and energy contents of
the composite breads showed increases while the carbohydrate
and moisture contents exhibited decreases in content The mineral
elements content of the composite breads increased significantly
(p<0.05) with increased sesame flour substitution. Whole wheat
bread (control) was most preferred for all the organoleptic
attributes evaluated followed by the 90:10 composite bread with
the 50:50 bread exhibiting the least preference. Therefore sesame
seed flour inclusion in bread making has the ability to improve the
physicochemical, sensory characteristics and micronutrient content
of the composite samples.
Keywords: Physicochemical; Sensory Characteristics; Sesame
Seed Flour; Wheat Flour; Composite Flour; Composite Bread; Mineral
Elements
Introduction
Wheat the basic ingredient in bread production is imported
into Nigeria involving huge expenditure of foreign exchange
earnings thus leading to high cost of bread. In order to make
bread affordable to low income earners who constitute the
largest patronizing population of consumers, there is need to use novel local nutrient sources underutilized and exploited
as flour substitutes for bread production. . The proximate
composition of sesame seeds indicates that it has significant
amounts of proteins that can be used to produce composite
flour with improved protein content for bread production [1,
2]. In addition, sesame (Sesame indicum) has been reported to
be a good source of calcium, magnesium, iron, phosphorus, zinc,
copper, manganese, selenium, molybdenum, vitamin B1 and
dietary fibre. Sesame seeds also contain lignans (sesame and
sesamolin) with cholesterol lowering effect, ability to prevent
high blood pressure, protect the liver from oxidative damage and
increase vitamin E supplies in humans
[3, 4]. In spite of the rich nutritional quality and health
promoting potentials of sesame seeds its utilization and
exploitation in the food industry in Nigeria to make it readily
available is limited. The commonest uses of sesame in Nigeria
have been for oil extraction and as a soup thickener, while in
India and China-the eastern parts of the world, it has long been
considered a health food capable of providing high energy and
prevent ageing [5]. Other uses sesame seeds are put to in asia
include the production of instant noodles, tofu, pastes, dressings
and marinades.
Bread is a staple food in both developing and developed
countries and constitutes one of the important sources of macroand
micro-nutrients such as carbohydrate, protein, fibre, vitamins
and minerals in the diets of several people around the world
[6]. The consumption of bread in Nigeria is steadily increasing
because of it's convenience and being a ready-to-eat food product
normally consumed at breakfast, lunch, and sometimes dinner
[7].
Several composite flours have been used to produce bread
and other baked products from cultures of the world. Bread
have been produced from whole wheat/full fat or defatted cocoa powder flour [8], wheat-cowpea flour [9], wheat-soybean flour
[10], fababeans, cotton and sesame seed flour [11], wheat, maize
and sweet potato flour [7], wheat, acha and cowpea flour blends
[9], wheat and plantain flour blends [12], wheat and yellow maize
flour [13], wheat and millet flour blends [14], wheat and yeast
fermented rice bran flour blends [15], mix cereals and pulses
flour blends for the management of diabetes [16], etc. Aside
these outlined flour blends, there are several other potential
possibilities for the formulation of composite flours to produce
different qualities of extended wheat breads. The ultimate
objective of producing composite flour blends/formulations are
four fold: to reduce the over dependence on wheat flour as the
major ingredient in bread production, promote the utilization
and increase exploitation of locally available underutilized food
crops for the bakery and confectionary industries, to improve
the nutritional quality and create variety of baked products
in the market and ultimately reduce the cost of the final baked
product. The study was therefore, designed to investigate the
impact of defatted sesame flour substitution of wheat flour on
the physical, nutrient quality and sensory properties of wheatsesame
composite breads.
Materials and Methods
Sources of Materials
Sesame seeds, wheat flour, yeast, fat, sugar and other
ingredients were purchased from North Bank market in Makurdi
metropolis, Benue State, Nigeria. The materials were transported
to the Dry Milling Laboratory in the Department of Food Science
and Technology, University of Agriculture, Makurdi, Benue State
and processed into flour.
Preparation of Ingredients
Defatted sesame seed flour production: Defatted sesame
seed flour was produced using a previous method [17]. Briefly,
one kilogram of seeds were manually sorted to remove stones,
metals and other extraneous materials such as dust and fine
plant residues followed by winnowing. Thereafter, the winnowed
seeds were washed with clean tap water, drained and sun dried
in a single layer on stainless steel trays, placed on elevated
platforms for 6 hours. The sesame seeds were toasted using a
microwave oven (SAMSUNG MT1088SB, Tianjin, China) at 2600C
for 3 minutes. The sesame seeds were then dry milled into flour
using a hammer mill and the flour defatted three consecutive
times with acetone, decanting the supernatant each time and the
resulting sesame flour was left to dry overnight in a fumehood.
The dry sesame flour was finally sieved through a 0.5 mm mesh
screen and packed into clean plastic containers until needed for
further use.
Bread production
Composite flour blends formulation: The wheat and
sesame seeds flours were blended together on percent dry
weight basis into five ratios of 90:10, 80:20, 70:30, 60:40 and
50:50with 100:0 whole wheat flour serving as the control. These
flour blends were thoroughly mixed with other ingredients to
produce the composite breads that were evaluated for the impact of substitution of wheat flour with sesame seeds flour on the
physical, nutritional quality and sensory attributes of the breads.
The blend formulations in this study were produced based on
standard method previously adopted by [12].
Recipe for bread production: The recipe used for the
production of the wheat-sesame composite bread samples and
the amount of various ingredients used in this study are shown
in Table 1 with a slight modification from the method employed
earlier by [7]. The control and five types of composite wheatsesame
breads were produced: 100:0, 90:10, 80:20, 70:30, 60:40
and 50:50 corresponding to sample codes A, B, C, D, E and F
respectively.
Procedure for bread production
The bread loaves were produced using the straight dough
method [10]. Prior to the actual baking of the breads, baking trials
were carried out under laboratory conditions to optimize baking
conditions. Composite Flours and doughs were weighed using
laboratory-scale (CE- 410I, Camry Emperors, China). Doughs and
ingredients were thoroughly mixed to optimum consistency in a
Kenwood mixer (Model A 907 D, Kenwood Ltd, England) with low
speed of 85 rpm for 1 min. Final dough temperature was 30 ± 2°C.
Composite mixed doughs were then kneaded and left to proof for
45 min. Proofed doughs were scaled into105 g portions, manually
shaped and put into oiled tin baking pans. Baking was achieved at
230 ± 2°C in an electric oven (Electric oven SL- 9 Infra red Food
Oven, Hubert, China) for 45 min or until the golden brown color
was formed. The resulting bread samples were allowed to cool at
room temperature (30 ± 2°C) for 2 h after which it was weighed
and packaged into transparent polyethylene bags until further
analysis were carried out.
Determination of proximate composition
The moisture, crude protein, fats, fibre and ash contents
of the composite bread samples were determined according to
method of AOAC (2000). The total carbohydrate was determined
by difference: Carbohydrate = 100% _ (% moisture + % protein
+ % fat + % ash + % crude fiber) while Energy content was
determined as previously described [18].
Determination of mineral composition of the bread
blendss
The mineral content profile of calcium, iron, copper,
manganese, magnesium and zinc inherent in the bread samples
was performed according to a method previously described
by [19], while sodium and potassium were estimated by flame
photometry method [20].
Physical properties determination
The loaf volume was determined using the seed displacement
method described by [21]. Loaf weight was measured using an
electronic balance while the Specific volume was estimated
by finding the ratio of the loaf volume of the bread to its
corresponding loaf weight: Specific volume = v/wt (cm3/g)
Table 1: Proximate composition of wheat-sesame composite bread blend.
Samples |
Moisture (%) |
Protein (%) |
Fat (%) |
Fiber (%) |
Ash (%) |
CHO (%) |
Energy (Kcal) |
A(100:0) |
8.38±0.00a |
13.04±0.00d |
5.21±0.00f |
1.16±0.00f |
0.84±0.00f |
71.35±0.01a |
128.17±0.01f |
B (90:10) |
7.64±0.00b |
13.57±0.00c |
11.44±0.00e |
1.38±0.00d |
1.92±0.00e |
64.04±0.01b |
137.58±0.41e |
C (80:20) |
7.54±0.00b |
13.73±0.01c |
16.21±0.00d |
1.23±0.01e |
2.24±0.00d |
59.03±0.02c |
145.66±0.02d |
D(70:30) |
6.88±0.00c |
13.75±0.00c |
16.61±0.00c |
1.49±0.00c |
2.25±0.00c |
59.01±0.03c |
146.88±0.03c |
E (60:40) |
5.86±0.57d |
15.42±0.00b |
22.64±0.00b |
1.79±0.00b |
3.22±0.00b |
50.39±0.02e |
155.68±0.01b |
F (50:50) |
5.86±0.02d |
16.00±0.58a |
22.71±0.01a |
1.87±0.00a |
3.35±0.00a |
50.55±0.01d |
156.44±0.01a |
Mean ± SD duplicate determination. Means with same alphabet in a column are significantly not different.
Table 2: Mineral element profile of wheat-sesame composite bread (mg/100g).
Sample |
Ca |
Mg |
P |
Zn |
Fe |
K |
Na |
A (100:0) |
94.33±1.53e |
105.00±3.61f |
582.27±0.00f |
3.81±0.00f |
2.86±0.00f |
23.67±1.53c |
62.67±2.52e |
B (90:10) |
136.33±3.51d |
284.00±1.00e |
1115.19±0.00e |
11.41±0.00e |
3.31±0.01e |
17.67±1.53d |
66.33±2.89b |
C (80:20) |
285.33±1.53c |
419.33±6.03d |
1236.71±0.00d |
14.81±0.01d |
3.43±0.00d |
25.67±2.08bc |
65.33±1.15c |
D (70:30) |
287.67±4.16c |
445.67±3.51c |
1381.01±0.00c |
19.25±0.00c |
4.96±0.00c |
27.67±1.53b |
64.33±3.05d |
E (60:40) |
363.67±2.51b |
555.67±3.21b |
1459.49±0.00b |
23.41±0.01b |
5.61±0.00b |
32.67±2.52a |
66.67±2.08b |
F (50:50) |
419.33±3.06a |
584.00±3.00a |
1491.14±0.00a |
27.45±0.00a |
6.80±0.00a |
27.33±2.08b |
69.33±1.53a |
Mean ± SD duplicate determination. Means with same alphabet in a column are significantly not different.
Table 3: Physical properties of wheat-sesame composite bread blends.
Samples
|
Loaf volume (Cm3)
|
Specific loaf volume (cm3/g) |
Loaf weight (g)
|
A (100:0) |
479.89±0.16d |
2.53±0.01e |
189.89±0.15c |
B (90:10) |
599.85±0.22c |
2.99±0.01d |
199.99±0.01b |
C (80:20) |
749.83±0.24a |
3.57±0.01a |
209.99±0.01a |
D (70:30) |
649.80±0.29b |
3.51±0.01b |
184.89±0.16d |
E (60:40) |
599.83±0.24c |
3.33±0.01c |
199.90±0.15c |
F (50:50) |
449.99±0.01e |
2.49±0.01f |
179.99±0.01e |
Mean ± SD duplicate determination. Means with same alphabet in a column are significantly not different.
Table 4: Result of sensory properties of wheat-Sesame composite bread blends.
Samples |
Colour |
Taste |
Texture |
Aroma |
Acceptability |
A (100:0) |
4.67±0.62a |
3.13±0.99a |
3.87±0.64a |
3.27±0.96a |
3.80±0.86a |
B (90:10) |
3.93±0.70b |
3.00±0.93a |
3.07±0.80b |
2.53±0.83b |
2.87±0.99b |
C (80:20) |
3.40±1.06bc |
2.67±0.90ab |
2.87±0.83b |
2.00±0.85b |
2.73±0.80b |
D (70:30) |
3.47±0.99bc |
2.53±1.19ab |
2.60±0.91b |
2.40±0.63b |
2.93±0.88b |
E (60:40) |
3.07±1.03c |
2.07±0.88b |
2.80±0.94b |
2.38±1.05b |
2.27±0.96b |
F (50:50) |
3.07±1.16c |
2.53±1.13ab |
2.87±1.06b |
2.47±0.99b |
2.60±1.06b |
Mean ± SD duplicate determination. Means with same alphabet in some column are significantly not different.
Sensory Evaluation
The organoleptic characteristics of the bread samples were
evaluated by a 15 member trained panelists drawn from Federal
University of Agriculture, Makurdi community, comprising both
staff and students who were regular bread consumers. The whole
wheat and composite breads were evaluated for taste, aroma, texture, crumb color and general acceptability using a 5-point
hedonic scale in which 5 = extremely liked and 1 = extremely
disliked as previously used [22].
Statistical Analysis
The data obtained was subjected to Analysis of Variance
(ANOVA) and Duncan Multiple range test was used to separate means where significant differences existed and data analyses
was achieved using SPSS software version 16.0.
Results and Discussion
Effect of Physical properties on bread sizes
The physical parameters that are size related such as
bread loaf volume, loaf weight and specific loaf volume were
determined for both the whole wheat bread (100:0), the control
and the composite wheat-sesame bread samples as shown in
Table 2. These three composite wheat-sesame bread size-related
physical characteristics (Loaf volume, loaf weight and specific
volume) increased significantly (P<0.05) especially for samples
B (90:10) and C (80:20) with 10-20% replacement of wheat
with sesame flour. The highest loaf volumes and weights of
the composite breads were exhibited by samples A and B with
magnitudes of (599.9 and 749.8 cm3) and (199.9 and 209.99
g) respectively when compared to the loaf volume (479.9 cm3)
and loaf weight (189.9 g) of sample A, the control. Similarly,
the specific loaf volumes of samples B (2.99 cm3/g) and C (3.57
cm3/g) were superior to that of the unextended whole wheat
bread, control (A, 2.53 cm3/g). The results have indicated that
substituting whole wheat flour with up to 20% sesame seed
flours would significantly (P<0.05) improve the loaf volume, loaf
weight and specific loaf volume by 25 to 56%; 5 to 11% and 18
to 29%, respectively. According to [23] higher loaf volume and
weight have positive economic impact on bread at the consumer
retail end perspective. Therefore, loaf weight reduction during
baking is not a welcome economic quality to the bakers and
ultimate vendors as well as consumers who often get attracted
to bread loaf with higher volume and weight believing that it
has more quantity and quality substance for the same price they
are offering for a low loaf volume bread. The specific volume,
which is the ratio of the loaf volume to its weight is a physical parameter that, has been generally accepted as a more reliable
measure of loaf size. Loaf volume is often affected by the quantity
and quality of protein inherent in the flour [24] coupled with
the proofing time [25]. On the other hand, loaf weight is mainly
estimated by the quantity of dough baked and the amount of
moisture and carbon dioxide diffused out of the loaf in the course
of baking. In this study, higher temperature and moderate baking
time influenced an increase in loaf volume and weight while the
reverse effect was observed on the loaf physical characteristics:
loaf and specific loaf volumes. Because the bread samples in this
study were produced under the same conditions, the variation
in loaf volume may be mainly due to differences in the rate
of gas exudation [23]. The improvement in the loaf volume,
loaf weight and specific loaf volume could be attributed to the
increase in structure forming proteins in the sesame flour added
which could have enhanced the ability of the dough to rise during
proofing resulting in an increase the bread volume [7]. It has
been observed that beyond 20% substitution of the whole wheat
with sesame flour led to the production of composite breads with
declining loaf volume, loaf weight and specific loaf volume values
than that of the control (A).
Proximate composition of composite bread blends
The results of the proximate composition of the whole
wheat (control) and wheat-sesame composite breads are shown
in Table 3. There was observed a progressive but significant
(p≤0.05) increase in crude protein, fat, fibre, ash and energy
contents while in contrast, a steady significant (p≤0.05) decrease
was observed in the moisture and carbohydrate contents of the
composite bread samples when compared to whole wheat bread
(control) The moisture content of the composite bread loaves
decreased significantly (p<0.05) with sesame flour inclusion
which is good quality attribute as this may increase the shelf
life of the bread. With decreasing carbohydrate content and
increasing protein, fibre and ash contents, the composite wheatsesame
breads could be considered food that may impact on
health positively, bringing to bear bioactive benefits such as
inhibition or modulation of hyperactive enzymes that could
promote cardiovascular diseases and diabetes. High fibre in these
breads may be beneficial in enhancing gastrointestinal tract
health while the presence of significant amounts of the minerals
in the composite bread may activate the metabolic system for
effective body physiology. The moisture content of wheatsesame
composite breads (5.86 – 7.64%) was lower than that
of whole wheat bread (8.38%) and indicates their shelf stability
at ambient temperature with appropriate packaging and under
suitable environmental conditions. The low moisture content in
foods could be as result of some of the water being tightly bound
to food matrixes thereby making it unavailable to food pathogens
proliferative activities and may promote the long shelf life of
the composite bread samples [26]. The low moisture content of
wheat-sesame composite breads may also be attributed to the
high fat content of the sesame seeds (44.00g/100g) [27] and/
or the flour (56.46%) (Tokusoglu et al., 2003) which may have
influenced negatively water retention of the bread samples. The
moisture content of wheat-sesame composite breads (5.86 to
7.64%) was lower than that (25.65% to 28.40%) reported for wheat –African yam bean composite breads and wheat-sorghum
composite biscuit (10.24 to 11.24%) [28, 29]. Substitution (10%)
of wheat flour with sesame flour in bread production significantly
(p≤0.05) increased the protein content of the composite bread
samples. The protein content of sesame seeds has been reported
to be higher than wheat (FAO, 2012). The high protein content
of wheat-sesame composite breads could be used in combating
inadequate protein intake and its associated disease condition(s)
(Protein Energy Malnutrition (PEM) in developing countries
of the world where intake of animal protein food sources are
grossly inadequate. The incorporation of sesame seeds in bread
production would increase its utilization, diversify its food uses
and boost income base of farm families involved in its production
at the same time increase the Gross Domestic Product (GDP) of
the country while diversifying its income sources. The high fat
content of wheat-sesame composite breads may be attributed
to high fat content (61.21 g/100g) of sesame seeds (FAO, 2012).
The fat content of a food material impacts on it energy density,
taste and aroma, as evident in the energy content and result of
the sensory attributes of wheat-sesame composite breads. The
high fat content of wheat-sesame composite breads may increase intake of healthier unsaturated fats/fatty acids that promote
vitality, while increasing productivity and preventing weight gain
associated with unhealthy fat intake (saturated fats). The increase
in fibre content of wheat-sesame composite breads may be a
function of the high fibre content (11.60 g/100g) of sesame seeds.
The high fibre content of wheat-sesame composite breads could
be used in prevention/management of overweight and obesity
disease conditions. Dietary fibre binds with excessive saturated
fats in the digestive tract during digestion thereby rendering
such fats unavailable for absorption and transportation thereby
regulating their circulation and storage. The high fibre content
could also be used in the preparation of dishes for diabetics in
order to prevent spikes in blood sugar levels after intake of a meal.
Ash content of a food product is an indication of its total mineral
element content. The high ash value of wheat-sesame composite
breads gives an indication of their rich mineral elements content,
which could be harnessed in mitigating the effects of inadequate
micronutrient intakes plaguing population groups in developed
and developing nations of the world. Carbohydrate is the primary
energy source (glucose) of brain cells in man. The carbohydrate
content of a food material indicates its glycemic index (i.e. its
impact on blood glucose level upon digestion and absorption).
The carbohydrate content of wheat-sesame composite bread
showed that minimal amount of glucose may be released into
circulation upon digestion; thereby enabling diabetics maintain a
stable blood sugar levels during and after food intake.
Mineral element profile of wheat-sesame composite
bread blends
The mineral content of the wheat-sesame breads are
presented in Table 2. Substitution (10%) of wheat flour with
sesame flour in wheat-sesame composite bread production
significantly (p≤0.05) increased calcium (94.33 – 419.33
mg/100g), magnesium (105 – 584 mg/100g), phosphorus
(582.27 – 1491.14 mg/100g), zinc (3.81- 27.45 mg/100g), iron
(2.86 – 6.80 mg/100g), potassium (23.67 – 27.33 mg/100g) and
sodium (62.67 69.33 mg/100g) content of the bread samples.
The mineral elements were highest in wheat-sesame composite
bread sample F (50:50). Mineral elements are required in humans
in trace amounts to maintain good health, excess of it might
be toxic. The high content of metal ions in the wheat-sesame
composite breads seen in Table 2 is commensurate with the high
ash content shown in Table 1. Phosphorus was particularly high
in all the wheat-sesame composite breads, which makes them
good sources of this important mineral. Phosphorus is of prime
importance in the development of skeletal tissues, formation
of nucleic acids DNA and RNA, energy storage and transfer
(Adenosine triphosphate, creatine phosphate, intracellular
second messenger (cyclic adenosine monophosphate ,
phosphoproteins, structural roles (formation of cell membrane)
and acid-base balance of cells (Gropper et al., 2009). The daily
requirement of phosphorus is 700 mg/day for both men and
women (pregnant and lactating) age 19 years and older (Food
and Nutrition Board, 1997). This amount can easily be provided
by any of the wheat-sesame composite breads. Magnesium, the
second most abundant mineral in the bread samples is involved in glycolysis, TCA cycle, hexose monophosphate shunt, creatine
phosphate formation, β-oxidation, protein and nucleic acid
synthesis, DNA and RNA transcription, cardiac and smooth
muscle contractibility and insulin action. The recommended
dietary allowance for magnesium is 400 mg for men and 310
mg for women age 19 – 30 years, and 420 mg for men and 320
mg for women age 31 years and older; which can be provided
by any of the composite breads (Food and Nutrition Board,
1997). The intake of these composite breads rich in magnesium
may be harnessed in the dietary prevention/management of
cardiovascular and renal diseases, diabetes mellitus, toxemia
of pregnancy and hypertension (Ma et al., 1995). In diabetes,
increased urinary magnesium excretion and/ or inadequate
magnesium absorption appear to be associated with poor
glycemic control (hyperglucosuria). Magnesium deficiency in
turn further impairs insulin secretion and function (Sales and
Pedrosa, 2006; Song et al., 2004; Paolisso and Barbagallo, 1997). The high phosphorus content of wheat-sesame composite breads
may interfere with absorption of magnesium found in the bread
samples, as the divalent ions compete for binding sites in intestinal
lumen during digestion/absorption. Calcium the third most
abundant mineral in the composite breads is needed for bone
mineralization, neurotransmitters, hydrolysis of cell membrane
phospholipids and activation/deactivation of enzymes through
phosphorylation. The high phosphorus content of wheat-sesame
composite breads may also inhibit calcium absorption from the
composite breads. Intake of wheat-sesame composite breads
would go a long way in prevention/management of osteomalacia/
osteoporosis (elderly), tetany and calcium induced hypertension
arising from prolonged inadequate dietary calcium intake. The
high calcium content of wheat-sesame composite breads may
also be used to decrease susceptibility of man to colon cancer,
through calcium ability to bind (and increase excretion of) bile
acids and free fatty acids, which act as promoters of cancer by
inducing colon cell hyperproliferation. Colon cancer has been
linked with calcium-deficient diets in some studies (Barger-Lux
and Heaney, 1994; Kleibeuker et al., 1993). An adequate intake of
calcium (>800 mg/day) is thought to protect against colon cancer
(Food and Nutrition Board, 1997).
The highest (86.33 mg/100g) content of sodium was found in
wheat-sesame composite bread sample B (90:10). Within the body
sodium plays important roles in the maintenance of fluid balance,
nerve transmission/impulse conduction and muscle contraction.
Sodium's roles in nerve transmission and muscle contraction
involve sodium as part of the Na+/K+-ATPase pump found in the
plasma membrane of cells. The 86.33 mg/100g sodium content
of B (90:10) may provide 5.76% of the Recommended Daily
Intake of the mineral for both men and women age 19 years
and older, base on an RDA of 1500 mg/day. The highest (32.67
mg/100g) concentration of potassium was found in composite
bread sample E (60:40). Potassium influences the contraction
of smooth, skeletal, and cardiac muscles and profoundly affects
the excitability of nerve tissue. It is also important in maintaining
electrolyte and pH balance.
The organoleptic attributes of the composite bread
samples
The results indicated there was preference for whole wheat
bread (control) on the basis of colour (4.67), taste (3.13), texture
(3.87), aroma (3.27) and overall acceptability (3.80). Among
the wheat-sesame composite bread samples however, sample
B (90:10) was most preferred for colour (3.93), taste (3.00),
texture (3.07) and aroma (2.53) while sample D (70:30) was
generally the most preferred bread sample for all the attributes
measured. The sensory evaluation of the bread samples showed
that the composite breads with higher percentage of sesame flour
inclusion were rated lowest for colour, taste, texture and aroma
except for overall acceptability that had sample D (70:30) being
rated highest. The decrease in crumb colour of the composite
bread samples with increasing level of sesame flour substitution
could be attributed to their high ash content that impacts dark
colour on the loafs.
Conclusion
In conclusion therefore, substitution of wheat with sesame
flour in bread production improved the macro- and micronutrient
content of the composite breads. The composite
bread samples had better loaf weight, volume and specific loaf
volume than that of the whole (100%) wheat bread. Commercial
production of wheat-sesame composite flour for bread making
and other bakery products should be encouraged while
further studies be conducted to determine the digestibility and
bioavailability of inherent nutrients from these composite flour
blends when used in baking for human consumption
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