Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia
Background: So far, there is paucity of information about quality of breads available in Ethiopian bakeries. The aim of this study was to assess the proximate composition and some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia. Methods: Totally, 54 fresh loaves of wh...
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences
2018-06-01
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| Series: | Journal of Food Quality and Hazards Control |
| Subjects: | |
| Online Access: | http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-634-2&slc_lang=en&sid=1 |
| _version_ | 1819027974849036288 |
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| author | M. Eshetu M. Atlabachew A. Abebe |
| author_facet | M. Eshetu M. Atlabachew A. Abebe |
| author_sort | M. Eshetu |
| collection | DOAJ |
| description | Background: So far, there is paucity of information about quality of breads available in Ethiopian bakeries. The aim of this study was to assess the proximate composition and some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia.
Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries (three from each one) in Bahir Dar City, Ethiopia. Then, the proximate composition and mineral contents of the samples were determined.
Results: The results of the analysis revealed that the proximate compositions were ranged from 12.16 to 28.38%, 0.77 to 2.33%, 0.41 to 1.87%, 0.13 to 1.36%, 8.01 to 14.34%, and 54.83 to 76.99% for moisture, total ash, crude fat, dietary fiber, crude protein, and carbohydrate, respectively. In addition, the level of calcium, iron, and zinc were ranged from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively.
Conclusion: Some wheat bread sampled from Bahir Dar City did not meet the bread quality standards parameters. So, it is necessary to design supervision mechanisms to enforce the local bakeries to select the suitable ingredients and produce bread with the required composition.
DOI: 10.29252/jfqhc.5.2.8 |
| first_indexed | 2024-12-21T05:51:00Z |
| format | Article |
| id | doaj.art-b27c945a6a0d47d384a3ab37de0e5eb2 |
| institution | Directory Open Access Journal |
| issn | 2345-685X 2345-6825 |
| language | English |
| last_indexed | 2024-12-21T05:51:00Z |
| publishDate | 2018-06-01 |
| publisher | Shahid Sadoughi University of Medical Sciences |
| record_format | Article |
| series | Journal of Food Quality and Hazards Control |
| spelling | doaj.art-b27c945a6a0d47d384a3ab37de0e5eb22022-12-21T19:13:58ZengShahid Sadoughi University of Medical SciencesJournal of Food Quality and Hazards Control2345-685X2345-68252018-06-01527780Quality Assessment of Wheat Bread Baked in Bahir Dar City, EthiopiaM. Eshetu0M. Atlabachew1A. Abebe2 Department of Chemistry, College of Science, Bahir Dar University, P.O. Box 79, Ethiopia Department of Chemistry, College of Science, Bahir Dar University, P.O. Box 79, Ethiopia Department of Chemistry, College of Science, Bahir Dar University, P.O. Box 79, Ethiopia Background: So far, there is paucity of information about quality of breads available in Ethiopian bakeries. The aim of this study was to assess the proximate composition and some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia. Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries (three from each one) in Bahir Dar City, Ethiopia. Then, the proximate composition and mineral contents of the samples were determined. Results: The results of the analysis revealed that the proximate compositions were ranged from 12.16 to 28.38%, 0.77 to 2.33%, 0.41 to 1.87%, 0.13 to 1.36%, 8.01 to 14.34%, and 54.83 to 76.99% for moisture, total ash, crude fat, dietary fiber, crude protein, and carbohydrate, respectively. In addition, the level of calcium, iron, and zinc were ranged from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively. Conclusion: Some wheat bread sampled from Bahir Dar City did not meet the bread quality standards parameters. So, it is necessary to design supervision mechanisms to enforce the local bakeries to select the suitable ingredients and produce bread with the required composition. DOI: 10.29252/jfqhc.5.2.8http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-634-2&slc_lang=en&sid=1Bread Food Quality Food Analysis Ethiopia |
| spellingShingle | M. Eshetu M. Atlabachew A. Abebe Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia Journal of Food Quality and Hazards Control Bread Food Quality Food Analysis Ethiopia |
| title | Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia |
| title_full | Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia |
| title_fullStr | Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia |
| title_full_unstemmed | Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia |
| title_short | Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia |
| title_sort | quality assessment of wheat bread baked in bahir dar city ethiopia |
| topic | Bread Food Quality Food Analysis Ethiopia |
| url | http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-634-2&slc_lang=en&sid=1 |
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