Physico-chemical and nutritional characterization of cereals brans enriched breads

Abstract

The resurgence of food-related chronic non-communicable diseases has become a public health problem in most African countries. Unfortunately, nutritional management is not yet effective in these countries and is of upmost importance to find solutions that respect feeding habits. The objective of this study was to evaluate the effect of bread fortification at 30% with brans of three local cereals (maize, rice and sorghum) on its physical, sensory and nutritional characteristics. Results showed that incorporation of brans in bread formula lead to decrease in bread volumes, while water, ash, lipids, proteins, fibers and phytates contents increased. Phytate contents of samples varied significantly (p < 0.05) with bran type, and maize bran enriched bread recorded the highest value (0.53 g/100 g DM) although lower than standards (2.5 g/100 g DM). Enriched breads were less caloric when compared to the control bread. Addition of maize, rice, and sorghum brans significantly (p < 0.05) improved the magnesium, potassium, zinc, manganese and iron contents when compared to control bread but had no significant effect on calcium and copper contents. However, compared to the mineral contribution of brans, there was a significant decrease in manganese and iron levels in rice-bran-enriched bread and a decrease in calcium content in maize bran-enriched breads. The fact that enriched breads were most appreciated makes them to be considered as functional foods and can therefore be an alternative to prevent several chronic non-communicable diseases. Key words: Enriched breads, Cereals brans, Physico-chemical and nutritional properties, Phytic acid, Chronic no communicable diseases