Nutritional and sensory acceptability of wheat bread from fish flour

文献类型： 外文期刊

第一作者： Zebib, Haftom

作者： Zebib, Haftom;Teame, Tsegay;Meresa, Tesfay;Zebib, Haftom;Teame, Tsegay;Aregawi, Teferi;Aregawi, Teferi;Meresa, Tesfay

作者机构：

关键词： Labeobarbus fish flour; bread; nutritional and sensory acceptability

期刊名称：COGENT FOOD & AGRICULTURE （ 影响因子：2.161； ）

ISSN： 2331-1932

年卷期： 2020 年 6 卷 1 期

页码：

收录情况： SCI

摘要： There is a very high incidence of malnutrition in developing countries including Ethiopia. To tackle this problem development of high nutrient density foods is one of strategy intervention. Therefore this study aimed to evaluate some nutritional composition and sensory acceptability of wheat bread from labeobarbus fish flour blends. The experiment consisted of four proportion levels of fish flour (5%, 10%, 15%, and 20%). 100% wheat flour was used as control. Results showed that as labeobarbus fish flour blending proportion increased, the crude protein (13.72-18.80%), crude fat (2.02-2.99%) and total ash (2.05-3.00%) values was significantly (p < 0.05) increased than control bread. However decreased moisture content, fiber, and carbohydrate scores were obtained. Significantly (p < 0.05) higher values of Ca, Zn, Fe, and P were found in all bread blends than 100% wheat bread sample. Sensory evaluation scores revealed that 5% and 10% labeobarbus flour based bread showed good overall acceptability scores (4.21 and 4.23). Therefore acceptable bread (10% fish flour) needs to be demonstrated to address malnutrition and enhance utilization of labeobarbus fish in the area.

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