Baking and Sensory properties of Fish flavored Wheat Bread using Partial replacement of Margarine with Fish Oil:- Michael Ihechi J
ABSTRACT
This study
examined the proximate, vitamin, mineral, phytoehemical, antioxidant, and
sensory properties of bread made from fish flavored wheat bread elaborated from
partial replacement of margarine with fish oil. Bread samples were prepared
using different ratios of margarine and fish oil (0%, 10%, 50%, 90%, and I 00%
fish oil). Results revealed significant differences (p<0.05) across all
samples. Results showed that moisture content ranged from 29.0% to 34.8%, crude
protein from 11.7% to 16.5%, and fat content from 8.45% to 10.1%. Carbohydrate
content varied between 36.5% and 47.8%, while crude fiber and ash content
ranged from 0.42% to 0.64% and 1.17% to 3.14%, respectively. In terms of
vitamins, Vitamin A content was significantly higher in fish oil samples,
ranging from 3.53 mg to 30.2 mg, and Vitamin E levels spanned 3.22 mg to 42.2
mg. Mineral analysis revealed calcium levels from 46.5 mg to 51.1 mg and
potassium from 178.5 mg to 2 I 0.4 mg. Phytochemicals like tannins, flavonoids,
and saponins also varied across formulations. Sensory evaluation showed that
increasing fish oil decreased overall acceptability due to changes in aroma and
taste. This study demonstrates that fish oil substitution enhances the
nutritional profile of bread but requires consideration of sensory changes,
providing valuable insights for developing healthier bakery products.
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MICHAEL, J (2025). Baking and Sensory properties of Fish flavored Wheat Bread using Partial replacement of Margarine with Fish Oil:- Michael Ihechi J. Repository.mouau.edu.ng: Retrieved Nov 03, 2025, from https://repository.mouau.edu.ng/work/view/baking-and-sensory-properties-of-fish-flavored-wheat-bread-using-partial-replacement-of-margarine-with-fish-oil-michael-ihechi-j-7-2
JOY, MICHAEL. "Baking and Sensory properties of Fish flavored Wheat Bread using Partial replacement of Margarine with Fish Oil:- Michael Ihechi J" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Nov. 2025, https://repository.mouau.edu.ng/work/view/baking-and-sensory-properties-of-fish-flavored-wheat-bread-using-partial-replacement-of-margarine-with-fish-oil-michael-ihechi-j-7-2. Accessed 03 Nov. 2025.
JOY, MICHAEL. "Baking and Sensory properties of Fish flavored Wheat Bread using Partial replacement of Margarine with Fish Oil:- Michael Ihechi J". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Nov. 2025. Web. 03 Nov. 2025. < https://repository.mouau.edu.ng/work/view/baking-and-sensory-properties-of-fish-flavored-wheat-bread-using-partial-replacement-of-margarine-with-fish-oil-michael-ihechi-j-7-2 >.
JOY, MICHAEL. "Baking and Sensory properties of Fish flavored Wheat Bread using Partial replacement of Margarine with Fish Oil:- Michael Ihechi J" Repository.mouau.edu.ng (2025). Accessed 03 Nov. 2025. https://repository.mouau.edu.ng/work/view/baking-and-sensory-properties-of-fish-flavored-wheat-bread-using-partial-replacement-of-margarine-with-fish-oil-michael-ihechi-j-7-2