ABSTRACT

The anti-nutrient and phytochemical composition of bread supplemented with whole sunflower seed were analysed. In this research, whole sunflower seed flour [WSF] were up to 0%, 5%, 10%, 15%, 20% in the formulation of bread, replacing wheat flour. The formulated breads were evaluated for anti-nutrient and phytochemical composition.  Preliminary qualitative screening showed that the seeds primarily contained saponins, tannin, tocopherols and flavonoids. On evaluation of the anti-nutrients and phytochemicals in both sunflower seed and breads, the compounds had the following ranges in oxalate range from 0.11 to 0.67mg/100g, phytate range from 0.14 to 0.25mg/100g,  tannin range from 0.52 to 1.56mg/100g, flavonoid range from 6.45 to 129.95mg/100g.

In contrast, a significant improvement [p<0.05] in phytate, oxalate, tannin and flavonoid content was observed with SSF substitution. The phytochemical/ anti-nutrient screening revealed the presence of tannin, oxalate, phytate and flavonoids. The highest flavonoid content is in sample 104 [129.95mg/100g] while the lowest is sample 101 [6.45%] because of no substitution.

The trade off analysis indicated that SSF can be utilized to produce health-giving bread that meet consumers demands which will be beneficial to health.

Therefore, intake of bread from 95% wheat flour and 5% sunflower seed flour is highly recommended since it had the least tannin, oxalate and phytate contents among the composite flour blends. More so, consumers that require breads with increased flavonoid are recommended to consume bread from 85% wheat flour and 15% sunflower seed flour.