Research Article Open Access

Effect of Mung Bean and Watermelon Rind Flour Supplementation on the Proximate Composition and Storage Condition of Wheat Bread

Authors

CORRESPONDING AUTHOR
Mofunanya, Grace Nneka
Enugu State University of Science and Technology, Enugu, Nigeria
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Mogor, Chidimma Onyinye
iD 0000-0001-9574-5555
637C+4Q6, Nnamdi Azikiwe Ave, 420108, Awka, Anambra, Nnamdi Azikwe University, Awka, Anambra, Nigeria
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Anigbogu, Chinenye Bibiana
Nnamdi Azikwe University, Awka, Anambra, Nigeria
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Ezeh, Mary Chikodili
Nnamdi Azikwe University, Awka, Anambra, Nigeria
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Okocha, Kalu Sunday
Nnamdi Azikwe University, Awka, Anambra, Nigeria
Published on: July 13, 2024
DOI 10.3923/pjn.2024.51.59
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Abstract

Objective: This study was carried out to evaluate the proximate composition and microbial assessment of bread produced from composite flours of wheat, mung bean and watermelon rind. Materials and Methods: The wheat, mung bean and watermelon rind were blended in the ratios of 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 used for the production of bread while 100% wheat bread was made and use as a control. The proximate and storage condition of bread samples were determined using standard methods. Results: Based on the proximate composition it was observed that the samples increased from 8.11-8.61%, the moisture content increased from 2.18-2.69%, ash content increased from 3.37-4.19%, crude fibre increased from 3.60-4.43% and fat increased from 9.18-18.42%, respectively with increased substitution of mung bean and watermelon rind flours, while carbohydrate and energy content decreased. The control (100% wheat bread) had the highest carbohydrate (73.57%) and energy (363.98 KJ/100 g). There was a rise in total viable count from 0.62-1.80 cfu/g along with no increase in coliform and fungal. Conclusion: The proximate contents of bread could be enhanced by substituting wheat flour with malted mung bean and watermelon rind flour at different graded levels in the production of breads.

Keywords:

Bread, flour, mung bean, watermelon, watermelon rind, wheat bread, wheat flour

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Grace Nneka, M., Chidimma Onyinye, M., Chinenye Bibiana, A., Mary Chikodili, E., & Kalu Sunday, O. (2024). Effect of Mung Bean and Watermelon Rind Flour Supplementation on the Proximate Composition and Storage Condition of Wheat Bread. Pakistan Journal of Nutrition, 23, 51–59. https://doi.org/10.3923/pjn.2024.51.59
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