ABSTRACT
Due to high cost of margarine which also
reflected in the cost of bread, margarine was substituted with bone marrow in
the ratios of 80: 20, 50.50 and 20: 80, while 100% margarine and bone marrow
breads samples were controls. Together with other ingredients, the dough was
formulated, proofed, molded, panned, proofed for 30 min, baked at 1800C for 35
min in the oven, cooled, wrapped and kept for analysis. Proximate, vitamin,
mineral and the physical properties were evaluated with standard analytical
methods. Sensory evaluation was carried out by subjective method while the
energy values were by calculation. With increase in bone marrow substitution
levels, fat (14.37-16.67%), ash (3.00-3.28%), protein (10.14-13.31%) and energy
value (408.63- 425.49kcal/g) increased. While moisture content (12.66-11.06%),
fibre (0.17-0.14%) and carbohydrate (59.70-55.56 %) decreased. For minerals,
calcium (45.25-47.05 mg/g) and iron (1.13-1.21 mg/g) increased while sodium
(4.31-3.80 mg/g), magnesium (12.65-11.30 mg/g) and potassium (10.60-9.33 mg/g)
decreased. Vitamins Bl, thiamine, (0.33-0.50 mg/g), B2, riboflavin, (0.28-0.41
mg/g) and E (0.33-0.44 mg/g) increased while B3, niacin, (0. 17-0.1 4mg/g) and
vitamin A ( 1.70-1.54mg/g) decreased. All the physical qualities evaluated,
oven spring (0.55-0.60), loaf weight (345.60-349.88 g), volume (537.29-558.88
cm3), specific volume (1.56-1.60 cm3/g) and crumb & crust colour
(3.25-3.64) increased. Maximum acceptability of7.70 was obtained from 80
margarine:20 bone marrow while the least accepted (7.15) was from 50 margarine:
50 bone marrow substitution levels. Bone marrow substitution of fat in bread
baking is feasible and it actually improved the nutritional, energy and
physical properties of the bread samples in most cases more than the control.
CHIDINMA, R (2024). Quality Parameters of Bread as affected by partial substitution of Fat with Bone Marrow from Cow's Femur Bone:- Chukwu Chidinma R. Repository.mouau.edu.ng: Retrieved Sep 08, 2024, from https://repository.mouau.edu.ng/work/view/quality-parameters-of-bread-as-affected-by-partial-substitution-of-fat-with-bone-marrow-from-cows-femur-bone-chukwu-chidinma-r-7-2
RHODA, CHIDINMA. "Quality Parameters of Bread as affected by partial substitution of Fat with Bone Marrow from Cow's Femur Bone:- Chukwu Chidinma R" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 May. 2024, https://repository.mouau.edu.ng/work/view/quality-parameters-of-bread-as-affected-by-partial-substitution-of-fat-with-bone-marrow-from-cows-femur-bone-chukwu-chidinma-r-7-2. Accessed 08 Sep. 2024.
RHODA, CHIDINMA. "Quality Parameters of Bread as affected by partial substitution of Fat with Bone Marrow from Cow's Femur Bone:- Chukwu Chidinma R". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 May. 2024. Web. 08 Sep. 2024. < https://repository.mouau.edu.ng/work/view/quality-parameters-of-bread-as-affected-by-partial-substitution-of-fat-with-bone-marrow-from-cows-femur-bone-chukwu-chidinma-r-7-2 >.
RHODA, CHIDINMA. "Quality Parameters of Bread as affected by partial substitution of Fat with Bone Marrow from Cow's Femur Bone:- Chukwu Chidinma R" Repository.mouau.edu.ng (2024). Accessed 08 Sep. 2024. https://repository.mouau.edu.ng/work/view/quality-parameters-of-bread-as-affected-by-partial-substitution-of-fat-with-bone-marrow-from-cows-femur-bone-chukwu-chidinma-r-7-2