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Organoleptic, minerals and vitamins’ evaluation of some Nigerian breads
Abstract
The organoleptic, minerals and vitamins’ evaluation of some Nigerian 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. Vitamins A , B1 , B2 and B6 levels in the bread samples were analyzed by high performance liquid chromatography. The percentage mean sensory score 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-U bread contained the highest concentrations of minerals, while Big-Treat White and Agege breads had the lowest mineral levels. The vitamin A level in Big-Treat White bread was significantly (p<0.01) higher as compared to other bread samples. There was little or no Vitamin B1, B2 and B6 in some of the Nigerian breads. Big-Treat White bread was the most preferred, followed by Nourish and Unilag breads, while Agege 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 especially vitamin A, calcium, magnesium and potassium , which are essential for normal growth and health of humans.
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. Vitamins A , B1 , B2 and B6 levels in the bread samples were analyzed by high performance liquid chromatography. The percentage mean sensory score 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-U bread contained the highest concentrations of minerals, while Big-Treat White and Agege breads had the lowest mineral levels. The vitamin A level in Big-Treat White bread was significantly (p<0.01) higher as compared to other bread samples. There was little or no Vitamin B1, B2 and B6 in some of the Nigerian breads. Big-Treat White bread was the most preferred, followed by Nourish and Unilag breads, while Agege 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 especially vitamin A, calcium, magnesium and potassium , which are essential for normal growth and health of humans.
