Abstract
The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g; while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.
Highlights
The problems of malnutrition in Nigeria, different in magnitude and severity among different groups, are due to protein, vitamins, and mineral deficiencies [1]
The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively; while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%
Bread loaf weight increased from 152.7 g to 162.7 g; while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g
Summary
The problems of malnutrition in Nigeria, different in magnitude and severity among different groups, are due to protein, vitamins, and mineral deficiencies [1]. The objective of supplementing alternative ingredients in bread formulation is to improve the nutritional value of wheat flour proteins, minerals, vitamins and dietary fibre [4]. Rice bran fiber has laxative effect with increased fecal output and stool frequencies [14] It is a good source of proteins, lipids, vitamins and minerals. This is attributed to the high content of gammaryzanol, which is a mixture of ferulate esters of triterpene alcohols [19] Work done in this area suggests that supplementation of wheat flour with rice bran holds the potential to uplift the nutritional profile of their food products with special reference to protein, lysine and dietary fiber contents [20]. This work was aimed at assessing the effect of rice bran supplementation on the physical properties, nutritional composition and sensory acceptability of wheat bread
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