Influence of Substituting Sucrose with Date Palm Fruit Flour (DPFF) on the Nutritional and Organoleptic Properties of Bread

Abstract

The influence of substituting sucrose with date palm fruit flour (DPFF) on the nutritional and sensory attributes in bread production was studied. Bread was baked in varying proportions of sucrose and date palm fruit flour as follows: (100% sucrose: 0% DPFF), (50% sucrose: 50% DPFF) and (0% sucrose: 100% DPFF). The results of proximate analysis showed that (100% sucrose: 0% DPFF) had 61.90% carbohydrate and fat (3.73%) contents significantly (p<0.05) higher than (50% sucrose: 50% DPFF) and (0% sucrose: 100% DPFF). The protein, ash and fiber contents of (0% sucrose: 100% DPFF) were 6.27, 3.67 and 2.03% higher (p<0.05) than (100% sucrose: 0% DPFF) and (50% sucrose: 50% DPFF), respectively. Result of mineral composition showed that (0% sucrose: 100% DPFF) scored highest in calcium, phosphorus, iron, zinc, copper and selenium while (100% sucrose: 0% DPFF) had least value with the exception of zinc and selenium where (100% sucrose: 0% DPFF) and (50% sucrose: 50% DPFF) have the same values (0.10 and 0.01 mg/100 g), respectively and not significantly different from one another. General acceptability was highest for (100% sucrose: 0% DPFF) followed in descending order by (0% sucrose: 100% DPFF) and (50% sucrose: 50% DPFF). However, the study recommend (0% sucrose: 100% DPFF) as sweetener for bread production above (100%: 0% sucrose) and (50%: 50% DPFF) because it provides wide range of essential nutrients with many potential health benefits. However, there should be public enlightenment on the nutritional importance of date palm fruit and inclusion of date palm fruit flour in Nigerian diet better than sugar as this will reduce malnutrition, increase employment and boost Nigerian economy.

Keywords

• date palm fruit flour
• bread
• sucrose
• nutritional composition
• sensory attributes