ASSESSMENT OF NUTRITIVE VALUE AND ACCEPTABILITY OF BREAD FORTIFIED WITH DIETARY MINERALS
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
UMT Lahore
Abstract
Fortification is a method for providing various nutrients through staple foods, such as bread,
with the intention of enhancing health and preventing nutritional deficiencies by supplementing
dietary intake of those substances. White bread consumption has been increased but it does not
provide any beneficial effects to the health. Bread supplemented with micronutrients, such as
vitamins or minerals, has demonstrated excellent health potential. The main aim of the study
was to develop mineral fortified bread and to analyze the nutritional composition (proximate
and minerals) and consumer acceptability of the product. An experimental study has been
designed to develop fiber and mineral fortified bread. Nutritional composition of the bread
samples has been examined through proximate (moisture, crude ash, crude lipid, crude protein,
crude fiber, NFE and energy) and mineral (calcium and zinc) analysis. There were 4 group in
the study including G1 as control (simple white bread), G2 as treatment 1 (bread with bran), G3
treatment 2 (white bread with minerals) and G4 treatment 3 (bread with bran and minerals)
group. Study results showed that control group had moisture % 22.56, crude ash % 1.90, crude
lipid % 6.90, crude protein % 4.43, crude fiber% 1.26, NFE % 62.93 and energy % 331.56.
For treatment 1, moisture % 28.30, crude ash % 2.90, crude lipid% 5.90, crude protein % 5.23,
crude fiber % 1.90, NFE % 56.66 and energy % 300.70. Treatment 2 had a moisture %24.50,
crude ash % 3.43, crude lipoid % 6.26, crude protein % 4.43, crude fiber %1.23, NFE % 61.26
and energy % 319.20. Treatment 3 had moisture % 28.30, crude ash% 4.30, crude lipid % 5.33,
crude protein % 5.10, crude fiber % 2.23, NFE % 56.53 and energy % 294.53. Results of
mineral analysis concluded that control group had calcium % 8.62 and zinc % 0.73, treatment
1 had calcium% 11.96 and zinc % 1.46, treatment 2 had calcium % 14.90 and zinc% 2.34 and
treatment 3 had calcium% 18.03 and zinc % 3.46. Sensory evaluation of the product was
performed by a panel of 20 respondents on a 9-point hedonic scale and results concluded that
there was no significant impact of fortification on the sensory attributes of the treatment groups
of bread. All group samples were acceptable in terms of flavor, aroma, texture and appearance
Therefore, addition of minerals has significantly impacted the nutritive value of bread but did
not affect the sensory attributes of the product.