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.
COMPARATIVE LEVELS OF BROMATE AND METALS IN BREAD LOAVES OBTAINED FROM CORPORATE AND LOCAL BAKERIES IN TWO COMMUNITIES OF LAGOS, NIGERIA
A comparative assessment of potassium bromate and trace/toxic metal levels in bread loaves obtained from selected corporate and local bakeries in two communities of Lagos, Nigeria, was carried out using High Performance Liquid Chromatography (HPLC) and Atomic Absorption Spectrophotometry (AAS). Potassium bromate was present in bread loaves obtained from both corporate and local bakeries, but the bread loaves obtained from local bakeries had significantly higher (p < 0.05) bromate levels. The lowest bromate levels in bread loaves obtained from corporate bakeries was 1.18 ± 0.01 mg/kg, while the highest was 2.26 ± 0.01 mg/kg. The lowest and highest bromate levels in bread loaves obtained from local bakeries were 3.85 ± 0.01 and 11.13 ± 0.00 mg/kg, respectively. The concentrations of metals in the sampled bread loaves were generally below regulatory limits. Bread loaves obtained from corporate bakery 5 had the highest Zn content of 3.26 ± 0.06 mg/kg bread, while the lowest Zn level of 1.18 ± 0.03 mg/kg was found in loaves obtained from local bakery 2. Bread loaves obtained from local bakeries 1, 2 and 3 had Pb contents of 1.26 ± 0.01, 1.26 ± 0.02 and 0.59 ± 0.02 mg/kg, respectively. Bread loaves obtained from corporate bakery 1 had a mean Co content of 0.01 ± 0.01 mg/kg while loaves obtained from local bakeries 3 and 4 had Co contents of 0.08 ± 0.01 and 0.06 ± 0.00 mg/kg, respectively. There is need for regulatory agencies in Nigeria to take adequate steps that will ensure safety compliance among bakers.
Clinical chemical values and variations in Rasa Aragonesa ewes and lambs
Reference values of biochemical parameters in serum of Rasa Aragonesa ewes and their physiological variations were determined. Total proteins were 53.0–80.0 g/l, glucose 2.17–5.13 mmol/l, cholesterol 0.83–2.31 mmol/l, total bilirubin 1.85–6.49 μmol/l, urea 3.15–10.39 mmol/l, GGT 36–93 U/l (37°C), ALAT 11–33 U/l (37°C) and ASAT 71–209 U/l (37°C). Ewes were divided into three groups: A, 1- and 2-year-old ewes; B, ewes 3 and 4 years old; C, older ewes. Age had significant influence (P<0.05) on ASAT only during pregnancy, with higher levels for younger ewes. Blood parameters in lambs were determined at 5–10 d of life (nursing), 25 to 30 d of life receiving their mother's milk and 80–90 g of feed; and 45 to 50 d of life, weaned, receiving only solid feed. Serum urea and ALAT tended to increase with age, whereas total protein, globulins, cholesterol and GGT decreased with age. These values are of practical importance in the diagnosis of diseases and metabolic disorders in Rasa Aragonesa ewes and lambs under field conditions.