Quality Evaluation of Fibre- Enriched Bread

Ibidapo Phebean Olubunmi; Kosoko Sulaimon Babatunde; Oluwole Oluwatoyin Bolanle; Saliu Olumide Seyioba; Latona-Tella Taiwo; Oloruntumise Ayodele Olukayode; Elemo Gloria Nwankego

doi:doi:10.11648/j.ijnfs.20150404.23

Quality Evaluation of Fibre- Enriched Bread

Ibidapo Phebean Olubunmi, Kosoko Sulaimon Babatunde, Oluwole Oluwatoyin Bolanle, Saliu Olumide Seyioba, Latona-Tella Taiwo, Oloruntumise Ayodele Olukayode, Elemo Gloria Nwankego

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 4)

Received: 20 June 2015 Accepted: 2 July 2015 Published: 10 July 2015

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Abstract

The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p<0.05) in the loaf volume and specific loaf volume of the fibre enriched bread with increased level of fibre inclusion. It ranged from 1250 -1403.3 cm3 and 4.98 -5.77cm3/g respectively with highest values obtained from 5% CCF inclusion and the lowest value from 10% CBN inclusion The dietary fibre content of the bread loaves increased significantly (p>0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p<0.05) in the moisture content of the CCF fibre bread from 5 to 10% level of inclusions studied. The crude protein content of the fibre bread samples increased significantly with increasing levels of CCF and CBN fibres and ranged from 4.56 to 5.15% and the control sample (4.69%). The dry matter content of the bread sample showed significant increase in the level of CCF fibre inclusion from 5 to 10% while on the other hand, it decreased significantly from 5 to 10% corn bran fibre bread (CBN). It ranged from 66.52 to 69.56% with the highest value in 10% CCF fibre level and lowest in control sample of non fibre bread. The mean sensory scores obtained showed no significant (p>0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 4)
DOI	10.11648/j.ijnfs.20150404.23
Page(s)	503-508
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Composite Flour, Dietary Fibre, Bread, Coconut Fibre, Corn Bran

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APA Style

Ibidapo Phebean Olubunmi, Kosoko Sulaimon Babatunde, Oluwole Oluwatoyin Bolanle, Saliu Olumide Seyioba, Latona-Tella Taiwo, et al. (2015). Quality Evaluation of Fibre- Enriched Bread. International Journal of Nutrition and Food Sciences, 4(4), 503-508. https://doi.org/10.11648/j.ijnfs.20150404.23

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ACS Style

Ibidapo Phebean Olubunmi; Kosoko Sulaimon Babatunde; Oluwole Oluwatoyin Bolanle; Saliu Olumide Seyioba; Latona-Tella Taiwo, et al. Quality Evaluation of Fibre- Enriched Bread. Int. J. Nutr. Food Sci. 2015, 4(4), 503-508. doi: 10.11648/j.ijnfs.20150404.23

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AMA Style

Ibidapo Phebean Olubunmi, Kosoko Sulaimon Babatunde, Oluwole Oluwatoyin Bolanle, Saliu Olumide Seyioba, Latona-Tella Taiwo, et al. Quality Evaluation of Fibre- Enriched Bread. Int J Nutr Food Sci. 2015;4(4):503-508. doi: 10.11648/j.ijnfs.20150404.23

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@article{10.11648/j.ijnfs.20150404.23,
  author = {Ibidapo Phebean Olubunmi and Kosoko Sulaimon Babatunde and Oluwole Oluwatoyin Bolanle and Saliu Olumide Seyioba and Latona-Tella Taiwo and Oloruntumise Ayodele Olukayode and Elemo Gloria Nwankego},
  title = {Quality Evaluation of Fibre- Enriched Bread},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {4},
  pages = {503-508},
  doi = {10.11648/j.ijnfs.20150404.23},
  url = {https://doi.org/10.11648/j.ijnfs.20150404.23},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150404.23},
  abstract = {The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.},
 year = {2015}
}

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TY  - JOUR
T1  - Quality Evaluation of Fibre- Enriched Bread
AU  - Ibidapo Phebean Olubunmi
AU  - Kosoko Sulaimon Babatunde
AU  - Oluwole Oluwatoyin Bolanle
AU  - Saliu Olumide Seyioba
AU  - Latona-Tella Taiwo
AU  - Oloruntumise Ayodele Olukayode
AU  - Elemo Gloria Nwankego
Y1  - 2015/07/10
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150404.23
DO  - 10.11648/j.ijnfs.20150404.23
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 503
EP  - 508
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150404.23
AB  - The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.
VL  - 4
IS  - 4
ER  -

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Author Information

Ibidapo Phebean Olubunmi

Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Kosoko Sulaimon Babatunde

Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Oluwole Oluwatoyin Bolanle

Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Saliu Olumide Seyioba

Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Latona-Tella Taiwo

Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Oloruntumise Ayodele Olukayode

Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Elemo Gloria Nwankego

Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria

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APA Style

Ibidapo Phebean Olubunmi, Kosoko Sulaimon Babatunde, Oluwole Oluwatoyin Bolanle, Saliu Olumide Seyioba, Latona-Tella Taiwo, et al. (2015). Quality Evaluation of Fibre- Enriched Bread. International Journal of Nutrition and Food Sciences, 4(4), 503-508. https://doi.org/10.11648/j.ijnfs.20150404.23

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ACS Style

Ibidapo Phebean Olubunmi; Kosoko Sulaimon Babatunde; Oluwole Oluwatoyin Bolanle; Saliu Olumide Seyioba; Latona-Tella Taiwo, et al. Quality Evaluation of Fibre- Enriched Bread. Int. J. Nutr. Food Sci. 2015, 4(4), 503-508. doi: 10.11648/j.ijnfs.20150404.23

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AMA Style

Ibidapo Phebean Olubunmi, Kosoko Sulaimon Babatunde, Oluwole Oluwatoyin Bolanle, Saliu Olumide Seyioba, Latona-Tella Taiwo, et al. Quality Evaluation of Fibre- Enriched Bread. Int J Nutr Food Sci. 2015;4(4):503-508. doi: 10.11648/j.ijnfs.20150404.23

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@article{10.11648/j.ijnfs.20150404.23,
  author = {Ibidapo Phebean Olubunmi and Kosoko Sulaimon Babatunde and Oluwole Oluwatoyin Bolanle and Saliu Olumide Seyioba and Latona-Tella Taiwo and Oloruntumise Ayodele Olukayode and Elemo Gloria Nwankego},
  title = {Quality Evaluation of Fibre- Enriched Bread},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {4},
  pages = {503-508},
  doi = {10.11648/j.ijnfs.20150404.23},
  url = {https://doi.org/10.11648/j.ijnfs.20150404.23},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150404.23},
  abstract = {The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.},
 year = {2015}
}

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TY  - JOUR
T1  - Quality Evaluation of Fibre- Enriched Bread
AU  - Ibidapo Phebean Olubunmi
AU  - Kosoko Sulaimon Babatunde
AU  - Oluwole Oluwatoyin Bolanle
AU  - Saliu Olumide Seyioba
AU  - Latona-Tella Taiwo
AU  - Oloruntumise Ayodele Olukayode
AU  - Elemo Gloria Nwankego
Y1  - 2015/07/10
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150404.23
DO  - 10.11648/j.ijnfs.20150404.23
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 503
EP  - 508
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150404.23
AB  - The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.
VL  - 4
IS  - 4
ER  -

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