ABSTRACT

The proximate and physical composition of bread supplemented with sunflower seeds were studied in an experiment that lasted for three weeks. Toasted sunflower seeds were purchased from Ronan stores in Abakiliki town of Ebonyi State, Nigeria. Other ingredients such as wheat flour, yeast, butter, sugar, salt, baking powder were purchased from Gate market, Umuahia, Abia state while water was obtained from the laboratory of Human Nutrition and Dietetics ol the college of Applied Food Sciences and Tourism, Michael Okpara University ol Agriculture, Umudike. Five loaves ofbread weighing 500g each were baked with 0%, 5%, 10%, 15% and 20% sunflower seeds flour supplementation respectively and each replicated thrice. The bread samples were designated sample 101, 102, 10j, 104 and 105 respectively. At the end, a slice of each replicate sample was sent to the laboratory lor physicochemical properties and proximate analysis. The colour of the bread was influenced by the sunflower seeds which were darkened by toasting. As the amount ol the sunflower seeds flour increased, the colour ofthe bread samples got darker. Also, the loaf weight increased with an increase in the level of supplementation of sunflower seeds flour. There were no significant differences (P>0.05) in the pFI of all the bread samples. There were significant differences (P<0.05) in all the proximate parameters of the different bread loaves supplemented with varying levels of sunflower seeds flour. I he moisture content of bread supplemented with sunflower seeds flour were 19.93%, 23.55%, 27.49%, 26.44% and 24.77% for bread loafsamples 101, 102, 103, 104 and 105 respectively. Protein recorded 10.01%, 6.99%, 8.12%, 7.81% and 9.31% while fibre was observed to be 1.06%, 1.24%, 1.66%, 2.27% and 2.58% for bread loaves 101, 102. 103, 104 and 105 respectively. Fat contents of the bread samples were 12.38%, 17.56%, 12.61%, 14.92% and 10.39% for samples 101, 102, 103, 104 and 105 respectively. Ash contents of the bread samples supplemented with sunflower seed flour were 2.56%, 1.24%, 1.45%, 3.70% and 4.16% while, carbohydrate contents were observed to be 55.26%, 49.25%, 47.12%, 47.38% and 48.60%for samples 101, 102, 103, 104 and 105 respectively. The energy values were 372.5kcal, 383kcal, 334.45kcal, 355.04kcal and 325.15kcal for samples 101, 102, 103, 104 and 105, respectively. From the results, the moisture content of the baked bread appeared to improve by the addition of sunflower seed flour especially at 5% and 10%. This however decreased as more sunflower seed flour was added to the mix. There was no significant difference in the moisture contents of bread supplemented with 15% and 20% sunflower seed flour. The reduction in the moisture content of bread samples 104 and 105 indicate that those bread samples have better keeping quality and thus can last longer while storage. Thus, the shelf life of bread samples 104 and 105 may be better enhanced because oflow free water than other samples. From the results, it could be seen that sunflower seeds flour improved the protein and fibre contents of the loaves of bread baked, thereby reducing the fat (oil content of the sunflower seed). This implies that people suffering from diabetics could benefit immensely from the consumption of bread supplemented with sunflower seed flour. Energy value was observed to decrease as the level of supplementation of the sunflower seed flour increased. The implication ofthis could be a reduction in the energy level ofthe baked bread. This also implies that supplementing bread with sunflower seed flour could help check obesity in consumers who are prone to such tendencies.