Organoleptic, minerals and vitamins’ evaluation of some Nigerian breads

Simple item page
dc.contributor.authorIkanone Christopher Efe Oritseweyinmi
dc.contributor.authorEbuehi O.A. T.
dc.contributor.authorOwolabi O.O.
dc.contributor.authorAmabibi I. T.
dc.contributor.authorAjekwu A. P.
dc.date.accessioned2025-06-25T15:08:59Z
dc.date.available2025-06-25T15:08:59Z
dc.date.issued2007
dc.description.abstractThe organoleptic, minerals and vitamins’ evaluation of someNigerian breads were investigated. Five commonly consumed breads in Lagos, Nigeria, which were used for the study. These were Val-U, Nourish, Big-Treat, Unilag and Agege breads. These breads were purchased from reputable outlets within 24h of production. Organoleptic or sensory evaluation of the bread samples was carried out using 5-point hedonic scale and 20 panelists, who were regular consumers of bread. The appearance, odour, taste, texture and general acceptability were scored. Mineral concentrations of Cu2+, Na+, Zn2+, Ca2+, Mg2+, Mn2+, K+ and Fe2+ ions in the bread samples were determined using atomic absorption spectrophotometer. VitaminsA, B1, B2 and B6 levels in the bread sampleswere analyzed by high performance liquid chromatography. The percentage mean sensoryscore of appearance, odour, taste, texture, and general acceptability of these breads were between 84.0 and 60.0. Big-Treat White bread recorded the highest score of 84.0% while Agege Bread had the lowest score of 60.0%. Val-Ubread contained the highest concentrations ofminerals,while Big-TreatWhite and Agege breads had the lowest mineral levels. The vitaminAlevel in Big-TreatWhite bread was significantly (p<0.01) higher as compared to other bread samples. There was little or noVitaminB1,B2 andB6 in some of theNigerian breads. Big-Treat White bread was the most preferred, followed byNourish andUnilag breads,whileAgege bread was least preferred of the breads. The Nigerian breads were rich in minerals and vitamin A and the nutrient composition of these breads may have influenced their consumers’preference and general acceptability. In conclusion, Nigerian breads are rich in some micronutrients especiallyvitaminA, calcium, magnesium and potassium , which are essential for normal growth and health of humans.
dc.identifier.citationIkanone, C. E. O. et al. (2007). Organoleptic, minerals and vitamins’ evaluation of some Nigerian breads. Nigerian food journal. 25(2); 95-100.
dc.identifier.issn0189-7241
dc.identifier.urihttps://repository.crawforduniversity.edu.ng/handle/123456789/329
dc.language.isoen
dc.publisherNigerian food journal
dc.relation.ispartofseries25; 2
dc.titleOrganoleptic, minerals and vitamins’ evaluation of some Nigerian breads
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Organoleptic, minerals and vitamins’ evaluation of some Nigerian breads.pdf
Size:
106.34 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Scholarly Work in Department of Biochemistry