Effect of Mung Bean and Watermelon Rind Flour Supplementation on the Proximate Composition and Storage Condition of Wheat Bread
Authors
- Mofunanya, Grace Nneka Enugu State University of Science and Technology, Enugu, Nigeria
-
Mogor, Chidimma Onyinye
637C+4Q6, Nnamdi Azikiwe Ave, 420108, Awka, Anambra, Nnamdi Azikwe University, Awka, Anambra, Nigeria
- Anigbogu, Chinenye Bibiana Nnamdi Azikwe University, Awka, Anambra, Nigeria
- Ezeh, Mary Chikodili Nnamdi Azikwe University, Awka, Anambra, Nigeria
- Okocha, Kalu Sunday Nnamdi Azikwe University, Awka, Anambra, Nigeria
DOI:
https://doi.org/10.3923/pjn.2024.51.59Keywords:
Bread, flour, mung bean, watermelon, watermelon rind, wheat bread, wheat flourAbstract
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.
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