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.
-- (2024). Proximate And Physicochemical Composition Of Bread Supplemented With Whole Sunflower Seed:-Ukoha, Jane U. Repository.mouau.edu.ng: Retrieved Nov 10, 2024, from https://repository.mouau.edu.ng/work/view/proximate-and-physicochemical-composition-of-bread-supplemented-with-whole-sunflower-seed-ukoha-jane-u-7-2
--. "Proximate And Physicochemical Composition Of Bread Supplemented With Whole Sunflower Seed:-Ukoha, Jane U" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Oct. 2024, https://repository.mouau.edu.ng/work/view/proximate-and-physicochemical-composition-of-bread-supplemented-with-whole-sunflower-seed-ukoha-jane-u-7-2. Accessed 10 Nov. 2024.
--. "Proximate And Physicochemical Composition Of Bread Supplemented With Whole Sunflower Seed:-Ukoha, Jane U". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Oct. 2024. Web. 10 Nov. 2024. < https://repository.mouau.edu.ng/work/view/proximate-and-physicochemical-composition-of-bread-supplemented-with-whole-sunflower-seed-ukoha-jane-u-7-2 >.
--. "Proximate And Physicochemical Composition Of Bread Supplemented With Whole Sunflower Seed:-Ukoha, Jane U" Repository.mouau.edu.ng (2024). Accessed 10 Nov. 2024. https://repository.mouau.edu.ng/work/view/proximate-and-physicochemical-composition-of-bread-supplemented-with-whole-sunflower-seed-ukoha-jane-u-7-2