Abstract
The proximate composition, vitamin and mineral contents as well as sensory properties of some selected brands of bread sold in Benue and Nasarawa States were determined using standard methods of analysis. Fresh loaves of six of the most popular brands of bread, three from Benue (Top choice, Ostrich, Tito) and three from Nasarawa (Emziler, Canaan, Gods Promise), constituting samples A-F, were purchased from the respective bread factories within 4hrs of their production and used for the investigation. There were significant differences (p<0.05) in proximate composition with values ranging from 30.21-35.07% (moisture), 8.74-14.22% (crude protein), 2.00-8.10% (crude fat), 0.71-1.05% (crude fibre), 6.00-7.93% (ash) and 35.81-48.18% (carbohydrate), thus showing compliance with Standards Organisation of Nigeria (SON) specifications, especially in terms of moisture, protein, crude fibre and carbohydrate contents. The fat and ash contents of most of the bread samples were far above the specifications of 2.00% and 0.60% maximum, respectively. The mineral and vitamin contents were found to be quite high in all the bread samples. Sensory evaluation showed that sample C (Tito) was the most preferred followed by sample E, A, B, D in that order. Sample F (Gods Promise) was the least preferred in terms of sensory evaluation, but showed the highest compliance to SON specifications in terms of proximate composition. All the bread samples were found to be very rich in macro-and micro-nutrients.
Highlights
Bread is the loaf that results from the baking of dough which is obtained from a mixture of flour, salt, sugar, yeast and water (Ebuehi et al, 2007)
Bread is a good source of carbohydrates and micronutrients nutrients such as vitamins and minerals
The objective of this study was to evaluate the chemical and the organoleptic properties of these breads to confirm whether their qualities conform to Standards Organisation of Nigeria (SON) specifications or not
Summary
Bread is the loaf that results from the baking of dough which is obtained from a mixture of flour, salt, sugar, yeast and water (Ebuehi et al, 2007). Other ingredients like fat, milk solids, sugar, egg and anti-oxidant may be added. It is one of the staple foods in Nigeria that is consumed by people in every socioeconomic class and is acceptable to both children and adults (Onuegbo et al, 2007). According to Kent (2002), bread celebrates the richest and simplest pleasures of daily living and in most European cultures. It is the single inevitable presence at the table during all the three meals of the day, for very few would contemplate a meal without bread. In Nigeria and other tropical countries, it relatively expensive since it is produced from wheat which, as a result of climatic reasons, does not grow well in the tropics and has to be imported (Edema et al, 2004)
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