Production and quality Evaluation of Bread Produce from Composite Flour of Millet, Wheat and Fluted Pumpkin Seeds:- Ogbonna, Gift N
ABSTRACT
This
work presents the production and quality evaluation of bread from composite
flour of millet, wheat and fluted pumpkin seeds. The proximate, functional,
mineral, physical properties and vitamins of the flour was evaluated. The
proximate compositions ranged from moisture 14.23- 17.79 %, ash content 2.87-
3.13 %, fat content 2.53- 11.25 %, crude fibre 0.16- 2.58 %, crude protein 1.00-
9.40 % and carbohydrate 62.36 - 66.90 %. Functional properties ranged from bulk
density 0.48- 0.70 mg/l00 g, oil absorption capacity (OAC) I. 18-3.51 g/ml,
water absorption capacity (WAC) 0.92- 1.95 g/ml, foam stability (FS) 4.51 -
37.10 %, swelling index 12.15- 18.12 g/ml and gelation temperature 59.35 -
75.25 °c. Physical properties ranged from loaf weight 201.60- 215.25 g, loaf
volume 140.45 - 281.00 cm and oven spring 4.00- 4.70 cm. Mineral content ranged
from calcium 10.29- 12.01 mg/100 g, magnesium 3.81- 4.28 mg/100 g and potassium
5.12 - 6.03 mg/I 00 g. Vitamin content ranged from beta carotene content 0.12 -
0.17 mg/l00 g, vitamin B; content 0.24 - 0.31 mg/l00 g and vitamin B; 0.09-
0.29 mg/100 g. The results of this study concluded that there were enhanced .
protein, ash, fibre and carbohydrate in the composite bread made from wheat,
millet and pumpkin flour in comparison with the one made from only wheat.
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GIFT, N (2024). Production and quality Evaluation of Bread Produce from Composite Flour of Millet, Wheat and Fluted Pumpkin Seeds:- Ogbonna, Gift N. Repository.mouau.edu.ng: Retrieved Nov 21, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-bread-produce-from-composite-flour-of-millet-wheat-and-fluted-pumpkin-seeds-ogbonna-gift-n-7-2
NWADINMA, GIFT. "Production and quality Evaluation of Bread Produce from Composite Flour of Millet, Wheat and Fluted Pumpkin Seeds:- Ogbonna, Gift N" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Aug. 2024, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-bread-produce-from-composite-flour-of-millet-wheat-and-fluted-pumpkin-seeds-ogbonna-gift-n-7-2. Accessed 21 Nov. 2024.
NWADINMA, GIFT. "Production and quality Evaluation of Bread Produce from Composite Flour of Millet, Wheat and Fluted Pumpkin Seeds:- Ogbonna, Gift N". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Aug. 2024. Web. 21 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-bread-produce-from-composite-flour-of-millet-wheat-and-fluted-pumpkin-seeds-ogbonna-gift-n-7-2 >.
NWADINMA, GIFT. "Production and quality Evaluation of Bread Produce from Composite Flour of Millet, Wheat and Fluted Pumpkin Seeds:- Ogbonna, Gift N" Repository.mouau.edu.ng (2024). Accessed 21 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-bread-produce-from-composite-flour-of-millet-wheat-and-fluted-pumpkin-seeds-ogbonna-gift-n-7-2