Abstract
Safe and good quality food products are essential to minimize human health risks and to facilitate business. The objective of this study was to assess the nutritional quality and defects of bread produced in Bangladesh. A total of sixty different types of bread sold in Bangladesh were collected by stratified random sampling and categorized as Brand shop (A), Local shop (B), and Street shop (C) bread. The samples were assessed for their nutritive values, microbiological contaminations, aflatoxins, heavy metals content, and sensory attributes. Nutrient composition and microbial quality were analyzed by using standard methods of the Association of Official Analytical Chemists (AOAC) and the American Public Health Association (APHA). High-Performance liquid chromatography method was used for aflatoxins determination. All categories of bread were low in macro and micronutrients (protein, fat, calcium, and iron) and high in sodium and alcoholic acidity. The heavy metals detected in bread (lead, cadmium, nickel and arsenic) were within the specification. Microbiological results showed that Salmonella spp. and Bacillus spp. were detected in many of the bread samples, whereas Escherichia coli and coliform were found in significant amounts in all categories of bread. Another important health concern that aflatoxins B1 and B2 were found in three bread samples of the local shops. In terms of sensory attributes, the brand shop bread had acquired the highest score for taste, texture, color, and overall acceptability. The study results showed that many of the bread samples were not suitable for healthy consumption, and special awareness should be taken for public health concern; it also warrants further research on safety and manufacturing practices of bread in Bangladesh.
Highlights
Bread, the most common form of cereal intake in many countries, has been designated the staff of life and rightly so since it provides more nutrients per gram of weight than any other single food source like meat, milk, potatoes, fruits, and vegetables (Campbell et al, 1991)
The protein content in all categories of bread samples studied was poor in quantity and ranged from 4.67 to 5.37% which might be due to the use of low extraction rate of refined flour in the white bread
Local shop (B) bread samples contained the highest quantity of Na which may not be suitable for hypertensive individuals
Summary
The most common form of cereal intake in many countries, has been designated the staff of life and rightly so since it provides more nutrients per gram of weight than any other single food source like meat, milk, potatoes, fruits, and vegetables (Campbell et al, 1991). It is a good source of nutrients, such as macronutrients (carbohydrates, protein, and fat) and micronutrients (minerals and vitamins) that are all essential for human health These values make the bread to be known as an essential food for human nutrition, and this has led all the countries throughout the world to study the composition of the bread to improve its nutritive value (Ijah et al, 2014). Consumption of leavened wheat bread has increased dramatically in Satter et al / Food Research 5 (1) (2021) 417 - 425 developing countries like Bangladesh because of changing food habits, increasing the working population outside the home, and urbanization. It is consumed extensively in most homes, restaurants, and hotels. The market size of the automated bread and cookie processing industries is estimated at approximately $56.5 million, excluding the traditional small bakery industries (Hussain and Leishman, 2013)
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