Functional Properties and Nutrients Composition of Composite Flour from Wheat and fermented Sesame Seed and Baking cum Sensory Properties of its Bread
Keywords:
Composite flour, sesame seed, bread, fermentation, hidden hungerAbstract
This study investigated the functional and nutrients composition of composite flours of wheat (Triticumaestivum L.) and fermented sesame seed (Sesamum indicum L.) with baking and sensory properties of the bread produced from the flour samples. Wheat flour was substituted with fermented sesame seed flour (FSSF) at 10%, 20%, and 30% levels, with 100% wheat flour serving as control and the samples were tagged as A, B, C and D, respectively. The functional and nutrients and anti-nutrient composition of the composite flour samples were determined. The baking and sensory properties of the bread produced from the flour samples were determined. The protein (14.65-16.53%) and fat (11.00 -11.75%) contents were significantly higher compared to control (protein: 12.68%, fat: 2.25%). Also, increased ash and crude fibre but reduced carbohydrate contents was observed. Water absorption capacity (WAC) ranged from 3.84 to 4.17 g/ml, and oil absorption capacity (OAC) from 3.67 to 3.80 g/ml. The composite flours maintain desirable baking qualities. Mineral composition indicated higher copper (up to 1.258 mg/kg) and iron (up to 2.892 mg/kg) levels in composite samples compared to control. Sensory evaluation demonstrated that bread with 10% FSSF (sample C) achieved the highest scores for colour (5.30), taste (5.58), texture (4.42), and overall acceptability (5.17), followed by the 20% blend (sample B), while 100% wheat bread had the lowest sensory ratings. Based on the findings revealed, the study concludes that fermented sesame-wheat composite bread offers a viable, nutrient-enriched alternative to conventional wheat bread, with potential applications in enhancing dietary diversity and combating micronutrient deficiencies and reduce wheat dependent.Downloads
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