ABSTRACT

This study evaluated the Effect of Sodium-Substituted Potassium and Okra Seed Addition on Nutrient Composition, Physical and Sensory Properties of Bread. The proximate composition showed lower moisture and carbohydrate content in the bread samples RSA, RSB, RSC, RSD, RSD with sample RSF having the highest rating of (17.89, and 65.56% respectively). The protein, fat, fibre, ash and dry matter content increased upon the Okra seed flour addition, while sample RSC had the highest energy value. In general, there was significant difference (P<0.05) in the mineral content (Na, Mg, Zn, Fe and Ca) of the samples which increased with increase in Okra seed flour addition, with sample RSA having the highest value of 30.78 mg/lOOg, 49.77 mg/lOOg, 4.27 mg/lOOg, 6.54 mg/lOOg and 31.98mg/100g respectively. But sample RSB was observed to have the highest value of potassium (K) (183.53mg/100g) closely followed by sample RSA with rating of 182.70mg/100g. The above trend was also discovered for the Vitamin (A, Bl, B2, and C) content analyzed 4.96 mg/lOOg, 2.53 mg/lOOg, 0.82 mg/lOOg, and 12.82mg/100g respectively. Also, sample RSC was observed to have the highest value of B3 (1.91mg/100g). Sample RSE had the best (highest) loaf volume and was significant different (P<0.05) from the other samples. There was no significant difference in the bread specific volume in sample RSD, RSE and RSF respectively. Sensory evaluation showed that sample RSF (control) was significant different (P<0.05) from other samples and was ranked highest (8.25) which was closely followed by sample RSE with value of 7.05 in general acceptability while there was no significant difference in sample RSA, RSB and RSD respectively. Sample RSF had the highest value in crust colour, crumb grain, crumb texture, crumb colour, flavor/taste and was significantly difference (P<0.05) with values; 8.15, 8.00, 8.00, 8.30, 8.00 respectively. There was no significant difference in crust colour, and crumb colour in sample RSA, RSB and RSC respectively. The study establishes the use of Okra seed flour and partial replacement of potassium chloride for sodium chloride in the production of low sodium, nutritious and acceptable bread. This will increase the nutrient profile of the bread and encourage the use of locally cultivated crops.