Physiochemical, Nutritional and Sensory Quality of Bread Produced
From Wheat, Croaker and Tilapia Fish Composite Flour

Ohwesiri M. Akusu; Sola E. Ramoni; Gabriel O. Wordu; Bariwere S. Chibor

doi:https://doi.org/10.56201/rjfsqc.v9.no1.2023.pg38.55

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Physiochemical, Nutritional and Sensory Quality of Bread Produced From Wheat, Croaker and Tilapia Fish Composite Flour

Ohwesiri M. Akusu, Sola E. Ramoni, Gabriel O. Wordu & Bariwere S. Chibor

Abstract

The main objective of this work was to evaluate the physiochemical, nutritional and sensory properties of bread produced from wheat, croaker and tilapia fish composite flours. Croaker and tilapia fish were dried and milled into flour. Wheat-croaker and wheat-tilapia fish flour were respectively blended in the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, and labelled sample 95:5CF, 90:10CF, 85:15CF and 80:20CF for wheat: croaker blends and samples 95:5TF, 90:10TF, 85:15TF and 80:20TF for wheat:tilapia blends. !00% wheat flour (100WF) was used as control. Bread was baked with corresponding samples and labelled accordingly. Bulk density of the composite flour increased (0.87 – 0.92g/cm 3 ), while swelling power and oil absorption capacity decreased from 10.60 – 8.67 and 2.74 – 1.47, respectively with increased substitution of fish flour. The Ash, fat, protein and crude fiber content of bread produced from these composite flours also increased with increased substitution of fish flour. Energy value increased, with higher energy values of 277.66 kcal/100g and 274.54 kcal/100g, respectively, seen in bread substituted with 20 % tilapia and croaker fish flour. Loaf volume and specific volume decreased with substitution of fish flour in the composite blend. However, loaf weight increased significantly from 167.31 – 187.09g. Sample 80:20TF gave significantly higher calcium and phosphorus values of 63.21 and 4.49ng/100g, respectively. Percentage invitro protein digestibility of the composite bread was significantly high when substitution with 10, 15 and 20 % tilapia fish flour, given values of 19.17, 18.84 and 19.41kcal/100g, respectively. There was no significant difference in the taste, aroma and texture scores of the wheat and composite flour bread. Bread produced from the composite flour all received equal acceptability with 100 % wheat flour bread.

Keywords

PhysicochemicalNutritionalSensoryCroakerTilapia FishBread.

References

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Physiochemical, Nutritional and Sensory Quality of Bread Produced From Wheat, Croaker and Tilapia Fish Composite Flour

Abstract

Keywords

References

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