Proximate, anti-nutritional, microbial and sensory acceptability of bread formulated from Wheat (Triticum aestivum) and Amaranth (Amaranthus Caudatus)

Abstract

Background: Breads are made throughout the world. Bread can be prepared from cereal like wheat, maize, rice. Nowadays gluten-intolerance, requirement of healthy and nutritious products has increased and interest’s towards underutilized crops has also been increasing with the aim of improving global food security and to ease an adverse effect of climate changes. Amaranth is one of nutritionally balanced and naturally grown underutilized crop but it is mainly considered as weed in Africa including Ethiopia.

Method: The aim of the study is to develop bread from wheat and amaranthus and to evaluate proximate composition, anti-nutritional, microbial and sensory acceptability of bread. The experiment contained 100% wheat as control and four blending proportion (90% wheat and 10% amaranthus, 80% wheat and 20% amaranthus, 70% wheat and 30% amaranthus, 60% wheat and 40% amaranth). Complete randomized design is used for proximate composition, anti-nutritional and microbial data analysis whereas Randomized complete block design with three replications was applied for sensory acceptability. SAS for windows version 9 were used for data analysis.

Result: the study revealed that moisture, protein, fat, fiber and anti-nutritional content were increased as amaranthus concentration is increased from 10% to 40%. However, carbohydrate, microbial load and sensory acceptability were decreased. But the gross energy is constant.

Conclusion: from the study it can be concluded that beside the good nutritional profile of amaranthus, it has anti-nutritional content which needs to limit the concentration of amaranthus in blending with other grain during product development.

Keyword: Proximate, anti-nutreint, microbial, sensory, bread 

DOI: 10.7176/FSQM/124-02

Publication date: January 30th 2025