Vitamin And Mineral Content Of Bread Made From Wheat And Orange Flesh Sweet Potato Composite Flour:- Uhegbu, Glory E

ABSTRACT This study is aimed at evaluating the vitamin and mineral content ofbread made from wheat and orange fleshed sweet potato composite flour. Breads were produced using wheat and Orange Fleshed Sweet Potato flour blends in the ratios: 100:0, 90:10, and 80:20 and were labelled BWF, BWSi and BWS2 respectively while sample BWF (100% wheat flour) served as the control. The vitamin and mineral content of the bread were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) and significant differences detected using Duncan Multiple Range Test at 95% confidence level (p<0.05). The results of the mineral evaluation showed that BWS2 had the highest value ofcalcium (27.95 mg/lOOg) and phosphorus (129.08 mg/lOOg) while BWF had the lowest value ofcalcium (26.72 mg/lOOg) and phosphorus (90.65mg/100g). BWF had the highest value in magnesium (265.47 mg/lOOg) and potassium (15.88 mg/lOOg) while BWS2 had the lowest value in magnesium (242.64 mg/lOOg) and potassium (14.18 mg/lOOg). The results ofthe vitamin contents ofthe bread samples showed that BWS2 had the highest value of vitamin E (1.19 mg/lOOg), vitamin C (15.06 mg/lOOg), vitamin B2 (0.15 mg/lOOg) and pro-vitamin A (22.24 mg/lOOg) while BWF had the lowest value of vitamin E (1.09 mg/lOOg), vitamin C (2.92 mg/lOOg), vitamin B2 (0.13 mg/lOOg) and Pro-vitamin A (3.09 mg/lOOg). The study concludes that production of bread from wheat orange flesh sweet potato composite flour enhanced the nutrient content ofthe product and hence should be encouraged as consumption ofthe product will be suitable to fight micronutrient malnutrition.