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Jun 14, 2024Article Details
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Main Article Content
Quality evaluation of bread produced with aqueous extract of pawpaw leaves
Abstract
The chemical, mineral, vitamin and phytochemical composition as well as texture, colour and sensory properties of bread samples produced with extracts of pawpaw (Carica papaya) were investigated. The results revealed that the phytochemical content of the bread samples ranged from 0.014 – 0.030mg/100g, 0.965 – 2.560% and 1.100 – 2.035% for glycosides, alkaloid and saponin content respectively. The chemical composition of the bread ranged from 24.10 – 32.38%, 7.74 – 10.18%, 6.94 – 8.69%, 0.36 – 0.65%, 0.55 – 0.99% and 49.42 – 57.21% for moisture, protein, crude fat, crude fibre, total ash and carbohydrate content respectively and increased significantly (p<0.05) with addition of pawpaw leaf extracts. The physical properties of the bread samples ranged from 261 – 315.00g, 3.40 – 6.20cm, 350.00 – 671.00 cm3, 1.23 – 2.16 cm3/g for loaf weight, loaf height, loaf volume and specific loaf volume respectively. Mineral composition of the bread samples ranged from 55.05 – 74.38mg/100g, 3.66 – 5.67 mg/100g, 87.11 – 111.74%, 299.82 – 417.17%, 0.56 – 0.63mg/100g, 36.57 – 39.86 mg/100g for calcium, iron, potassium, sodium, manganese, magnesium and zinc respectively while vitamin content ranged from 10.50 – 22.14mg/100g, 0.07 – 1.09mg/100g and 0.08 – 0.47mg/100g for ascorbic acid, thiamine and riboflavin content respectively. Texture profile of the samples ranged from 464.00 – 2065N,6.45 – 8.49, 118.00 -774.00, 0.08 – 0.19, 216 – 1020, 0.54 – 0.76 and 0.27 – 0.54 for hardness, stringiness, chewiness, resilience, gumminess, springiness and cohesiveness respectively, while colour characteristics ranged from 1.49 – 13.99, 11.68 – 2.40 and 15.21 – 21.88 for lightness (l), redness (a) and yellowness (b) respectively. Sensory rating of the samples ranged from 2.42 – 8.32, 2.21 – 7.00, 2.68 – 6.89, 2.00 – 7.89 and 1.89 – 8.05 for taste, colour, texture, flavour and overall acceptability respectively. The bread sample produced from pawpaw leaves extracted by soaking was highly preferred. Hence, this research shows that pawpaw leaf extracted by soaking could be beneficial for bread production.
