Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/9536716 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849307442055217152 |
|---|---|
| author | T. V. Odunlade A. A. Famuwagun K. A. Taiwo S. O. Gbadamosi D. J. Oyedele O. C. Adebooye |
| author_facet | T. V. Odunlade A. A. Famuwagun K. A. Taiwo S. O. Gbadamosi D. J. Oyedele O. C. Adebooye |
| author_sort | T. V. Odunlade |
| collection | DOAJ |
| description | The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased (p<0.05) the carbohydrate and moisture contents. Significant (p<0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created. |
| format | Article |
| id | doaj-art-210c1ec2d74c4e3d8f274116f08abda6 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-210c1ec2d74c4e3d8f274116f08abda62025-08-20T03:54:47ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/95367169536716Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable PowdersT. V. Odunlade0A. A. Famuwagun1K. A. Taiwo2S. O. Gbadamosi3D. J. Oyedele4O. C. Adebooye5Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, NigeriaDepartment of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, NigeriaDepartment of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, NigeriaDepartment of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, NigeriaDepartment of Soil Science and Land Resources Management, Obafemi Awolowo University, Ile-Ife, NigeriaDepartment of Agronomy, Osun State University, Osogbo, NigeriaThe study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased (p<0.05) the carbohydrate and moisture contents. Significant (p<0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.http://dx.doi.org/10.1155/2017/9536716 |
| spellingShingle | T. V. Odunlade A. A. Famuwagun K. A. Taiwo S. O. Gbadamosi D. J. Oyedele O. C. Adebooye Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders Journal of Food Quality |
| title | Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders |
| title_full | Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders |
| title_fullStr | Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders |
| title_full_unstemmed | Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders |
| title_short | Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders |
| title_sort | chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders |
| url | http://dx.doi.org/10.1155/2017/9536716 |
| work_keys_str_mv | AT tvodunlade chemicalcompositionandqualitycharacteristicsofwheatbreadsupplementedwithleafyvegetablepowders AT aafamuwagun chemicalcompositionandqualitycharacteristicsofwheatbreadsupplementedwithleafyvegetablepowders AT kataiwo chemicalcompositionandqualitycharacteristicsofwheatbreadsupplementedwithleafyvegetablepowders AT sogbadamosi chemicalcompositionandqualitycharacteristicsofwheatbreadsupplementedwithleafyvegetablepowders AT djoyedele chemicalcompositionandqualitycharacteristicsofwheatbreadsupplementedwithleafyvegetablepowders AT ocadebooye chemicalcompositionandqualitycharacteristicsofwheatbreadsupplementedwithleafyvegetablepowders |