Abstract
The proximate, physical and sensory analysis of bread samples produced by substituting the level of sucrose with date palm fruit pulp (50:0 g, 37.5:12.5 g, 25:25 g, 12.5:37.5 g and 0.50 g) was investigated. The proximate analysis revealed that the protein, moisture, ash, crude fiber and fat contents increased with increase in the level of the date palm fruit pulp. There were increases in the levels of nutrients which ranged from 15.19-19.43% (protein), 1.65-4.43% (crude fiber), 2.44-4.11% (ash) and 28.19-28.92% (moisture). However, there was decrease in the level of carbohydrate content from 45.39 to 35.13% as the level of date palm pulp increased. The specific volume also decreased as the level of the date palm fruit increased ranging from3.12 cm3/g to 2.93 cm3/g; the addition of date palm fruit pulp had no effect on the loaf volumes which ranged from 1920.1 to 1925.0 cm3. The sensory analysis, using a 25-man panel of judges revealed that all the loaf samples were acceptable organoleptically. However, the substitution of sucrose with date palm fruit pulp powder increased the nutritional value of the bread samples.
Highlights
Bread is a food product that is universally accepted as a very convenient form of food that has desirability of all population, rich and poor, rural and urban
In the course of bread-making, the wheat flour dough is fermented with yeast
Other roles of sugar in bread making according to Bali [3] are: It helps to improve the crust color through browning reaction
Summary
Bread is a food product that is universally accepted as a very convenient form of food that has desirability of all population, rich and poor, rural and urban. In Nigeria, bread has become the second most widely consumed and non-indigenous food product after rice and has become an important source of food to Nigerians. It is consumed extensively in most homes, restaurants and hotels [2]. In the course of bread-making, the wheat flour dough is fermented with yeast. Fermentation is a process by which yeast acts, on sugar and changes them into carbondioxide gas and alcohol (Gisslen). It helps bread to retain moisture by keeping the bread moist It acts as bread improver and imparts flavor to bread. Sugar tenderizes the bread by preventing gluten formation [4]
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