Proximate composition of whole wheat bread prepared with fortification of rice and sorghum flour

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Nida Shaikh Asadullah Marri, Shahzor Gul Khaskheli Saghir Ahmed Sheikh, Iftikhar Ahmed Solangi


Present study was conducted to examine the proximate composition of bread samples prepared with different formulations of whole wheat flour (WWF), sorghum flour (SF) and rice flour (RF). For this reason, three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF and 10% RF, F3=60% WWF, 20% SF and 20% RF and were subsequently used for making of fortified bread samples T1, T2 and T3, respectively. The results indicated that protein, ash and crude fiber contents were increased significantly (p<0.05), while, moisture and fat content were decreased significantly with progressive substitution of whole wheat flour with sorghum and rice flour in T2 and T3 in comparison to T1. There was no significant difference (p>0.05) was noticed for carbohydrate content. It is concluded from the present study that fortification of bread samples with sorghum and rice flour (T2 and T3) improved the proximate composition of the bread samples in comparison to T1, thus fortified bread samples are also ideal for the consumption purpose.

Keywords: Bread; Whole wheat flour; Sorghum flour; Rice flour and proximate composition

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