Chemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis

Abstract

The study examined the effect of substitution of wheat flour with yellow maize flour on the Lutein, Zeaxanthin and proximate composition as well as sensory properties of their bread samples. Standard procedures were used in the production of yellow maize flour. The blend ratios of wheat-yellow maize composite flour used in the production of the bread samples were 100:0 (control), 90:10, 80:20, 70:30, 60:40 and 50:50%, respectively. Results revealed that there were significant (p≤0.05) increases in the lutein 92.4 μg (100:0%) to 132.4 μg (50:50%) and zeaxanthin 225.0 μg (100:0%) to 580.3 μg (50:50%) content of the bread samples. The proximate composition of the bread samples however, revealed that the carbohydrate, protein and ash content of the bread samples decreased with increase in yellow maize flour. The increase in yellow maize flour however, significantly (p≤0.05) increased the fiber, fat and moisture content of the bread samples. Bread sample B (90:10) was generally the most accepted with an organoleptic score of 8.11, however, sample F (50:50) was the most preferred on the basis of color (7.78), flavor (7.78) and texture (7.58). It would be concluded that substitution of wheat flour with yellow maize flour could be employed to improve on the carotenoids composition of bread, increase their intake and confer protection on consumers against atherosclerosis. The low carbohydrate content of the bread samples could be employed to control spike in blood glucose levels, weight gain and in the management of diabetes. The high fibre content could be harnessed in the prevention and management of obesity and hyperlipideamia.