EFFECT OF DIFFERENT DOUGH IMPROVERS ON THE PROXIMATE COMPOSITION, MINERALS, VITAMINS AND SENSORY PROPERTIES OF WHEAT BREAD
Comparative evaluation of bread made from wheat flour using five different dough improvers was evaluated. The improvers were ascorbic acid, EDC-2000, (etheylene dough conditioner), egg, STK (screw thread kneading), and azodicarbonamide. The samples were coded A, B, C, D, E and F where sample A with no improver served as the control. The proximate composition of the bread samples analyzed showed that the percentage crude protein content of the samples ranged between 7.06+0.06 to 8.37+0.11 and were significantly different at P<0.05 for all the dough improvers used. The highest value for the crude protein was recorded for bread baked with egg as the dough improver with a value of 8.37+0.11%. The % moisture, % ash and %crude fibre contents were not significantly different at P<0.05 while the fat and carbohydrate contents were significantly different for all the improvers used. The mineral composition of the bread samples analyzed were potassium, calcium, zinc, iron and phosphorus and all were significantly different with all the dough improvers used and the control sample A at P<0.05. The vitamin content analyzed comprised of water soluble and fat soluble vitamins. Vitamin A content of the bread samples ranged between 3.28+0.00mg/100g to 3.45+0.00mg/100g. The water soluble vitamins which comprised of Vitamins C, B1, B2, and B3 were not significantly different with the control sample A at P<0.05 for all the dough improvers used. Bread samples were evaluated for sensory attributes of appearance, texture, crumb color, crust color, taste and general acceptability. Samples B, D, and E were rated significantly higher (P<0.05) for all the attributes except for taste. In terms of general acceptability, sample B (ascorbic acid improver) was rated highest with a mean value of 8.08+0.67 followed by sample D (egg improver) with a mean value of 8.0±0.43 while the least was recorded for bread without improver (control) with a mean value of 6.42±1.08.The bread volume was rated highest for sample B (ascorbic acid) with a value of 3906.25cm 3 while the least volume was recorded for the bread without dough improver (control) with a value of 2310cm 3 . This work showed that acceptable bread could be produced from wheat flour using all the five bread improvers with ascorbic acid and egg giving better results in terms of sensory and physical characteristics of the bread.
Nutritive value and acceptability of bread fortified with moringa seed powder
Abstract Bread is a common staple food in developing countries and many other regions of the world. It is an energy dense food with low micronutrient content. Micronutrient deficiency is increasing among children and pregnant women in Africa and other developing countries. In this study, bread was fortified with moringa seed powder at varying proportions (0–20%). The proximate, mineral, vitamin A content and sensory attributes of the moringa fortified bread samples were evaluated. Results of the proximate analysis showed that moringa seed powder addition significantly (p
Natural history and long‐term evolution in families with autosomal dominant cortical tremor, myoclonus, and epilepsy
Purpose:  To investigate for the first time the natural history and long‐term evolution of “familial cortical tremor, myoclonus, and epilepsy.”