Volume 5, Issue 2 (June 2018)
J. Food Qual. Hazards Control 2018, 5(2): 77-80 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Eshetu M, Atlabachew M, Abebe A. Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia
. J. Food Qual. Hazards Control 2018; 5 (2) :77-80
URL: http://jfqhc.ssu.ac.ir/article-1-438-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-438-en.html
Department of Chemistry, College of Science, Bahir Dar University, P.O. Box 79, Ethiopia , atminale2004@yahoo.com
Abstract: (3634 Views)
Background: So far, there is paucity of information about quality of breads available in Ethiopian bakeries. The aim of this study was to assess the proximate composition and some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia.
Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries (three from each one) in Bahir Dar City, Ethiopia. Then, the proximate composition and mineral contents of the samples were determined.
Results: The results of the analysis revealed that the proximate compositions were ranged from 12.16 to 28.38%, 0.77 to 2.33%, 0.41 to 1.87%, 0.13 to 1.36%, 8.01 to 14.34%, and 54.83 to 76.99% for moisture, total ash, crude fat, dietary fiber, crude protein, and carbohydrate, respectively. In addition, the level of calcium, iron, and zinc were ranged from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively.
Conclusion: Some wheat bread sampled from Bahir Dar City did not meet the bread quality standards parameters. So, it is necessary to design supervision mechanisms to enforce the local bakeries to select the suitable ingredients and produce bread with the required composition.
DOI: 10.29252/jfqhc.5.2.8
Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries (three from each one) in Bahir Dar City, Ethiopia. Then, the proximate composition and mineral contents of the samples were determined.
Results: The results of the analysis revealed that the proximate compositions were ranged from 12.16 to 28.38%, 0.77 to 2.33%, 0.41 to 1.87%, 0.13 to 1.36%, 8.01 to 14.34%, and 54.83 to 76.99% for moisture, total ash, crude fat, dietary fiber, crude protein, and carbohydrate, respectively. In addition, the level of calcium, iron, and zinc were ranged from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively.
Conclusion: Some wheat bread sampled from Bahir Dar City did not meet the bread quality standards parameters. So, it is necessary to design supervision mechanisms to enforce the local bakeries to select the suitable ingredients and produce bread with the required composition.
DOI: 10.29252/jfqhc.5.2.8
Type of Study: Short communication |
Subject:
Special
Received: 18/01/18 | Accepted: 18/03/29 | Published: 18/06/23
Received: 18/01/18 | Accepted: 18/03/29 | Published: 18/06/23
References
1. Al-Mussalil M.S, Al-Gahri M.A. (2009). Nutritive value of commonly consumed bread in Yemen. Journal of Chemistry. 6: 437-444.
2. Ayub M., Wahab S., Durrani Y. (2003). Effect of water activity (aw), moisture content and total microbial count on the overall quality of bread. International Journal of Agriculture and Biology. 5: 274-278.
3. Begum R., Uddin M.J., Rahman M.A., Islam M.S. (2014). Comparative study on the development of maize flour based composite bread. Journal of the Bangladesh Agricultural University. 11: 133-139. [DOI:10.3329/jbau.v11i1.18224]
4. Ethiopian Standard (2005). Wheat Flour-Specification. ES 1052:2005.
5. Isserliyska D., Karadjov G., Angelov A. (2001). Mineral composition of Bulgarian wheat bread. European Food Research and Technology. 213: 244-245. [DOI:10.1007/s002170100331]
6. James C.S. (2013). Analytical chemistry of foods. Springer, USA.
7. Mongi R.J., Ndabikunze B.K., Chove B.E., Mamiro P., Ruhembe C.C., Ntwenya J.G. (2011). Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads. African Journal of Food, Agriculture, Nutrition and Development. 11: 5586-5599.
8. National Research Council (NRC). (1989). Recommended dietary allowance. 10th Edition. National Research Council, National Academy Press, Washington, DC.
9. Nielsen S.S. (2010). Food Analysis. 4th edition. Springer, USA. [DOI:10.1007/978-1-4419-1478-1]
10. O'Connor A. (2012). An overview of the role of bread in the UK diet. Nutrition Bulletin. 37: 193-212. [DOI:10.1111/j.1467-3010.2012.01975.x]
11. Odedeji J.O., Ojo A., Arogundade L.A., Oyeleke G.O. (2014). Proximate composition and consumers acceptability of bread produced from blends of soy-cheese and wheat flour. IOSR Journal of Environmental Science, Toxicology and Food Technology. 8: 2319-2399.
12. Offor I.F., Ehiri R.C., Njoku C.N. (2014). Proximate nutritional analysis and heavy metal composition of dried Moringa oleifera leaves from Oshiri Onicha LGA, Ebonyi State, Nigeria. IOSR Journal of Environmental Science, Toxicology and Food Technology. 8: 57-62.
13. Paulley F.G., Williams P.C., Preston K.R. (1998). Effects of ingredients and processing conditions on bread quality when baking Syrian two-layered flat bread from Canadian wheat in a traveling oven. Cereal Foods World. 43: 91-95.
14. Soylak M., Tuzen M., Narin I., Sari H. (2004). Comparison of microwave, dry and wet digestion procedures for the determination of trace metal. Journal of Food and Drug Analysis. 12: 254-258.
15. Standards Organization of Nigeria (SON). (2004). Standard on whole wheat bread: Standards Organization of Nigeria, ICS67.060, NIS 470.
16. Winiarska-Mieczan A., Kwiecień M. (2011). Evaluation of the mineral composition of breadstuff and frequency its consumption. Acta Scientiarum Polonorum Technologia Alimentaria. 10: 487-495. [PMID]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
