Effect of Added Sesame Seed on Quality Characteristics of Wheat Bread

This study evaluated the effect of added sesame seed on characteristics of
wheat bread. The wheat and composite flours were used to bake five bread
samples containing 0%, 10% or 20% of the crushed or uncrushed sesame seed,
using standard method of baking bread. The bread samples were produced.
Samples were analyzed for nutrient composition and sensory characteristics
within 3 days. Sesame seed improved protein, fat, vitamin and minerals
contents but decreased carbohydrate and moisture contents of the bread
samples. Protein content (%) increased from 8.71, fat (%) from 3.26, ash (%)
from 2.51 in B1 (O% sesame, the control) to 11.3, 10.63 and 6.27 in B3 (with 20%
crushed sesame) respectively. The mineral contents (mg/100g), including
zinc, iron, calcium, magnesium and phosphorus improved significantly (p >
0.05) with increasing sesame seed contents in the bread samples. Phosphorus
content (mg/100g) increased from 146.8 in B1 (with 0% sesame) to 275.4 in B5
(with 20% uncrushed sesame). Iron contents (mg/100g) increased from 1.15
(with 0% sesame) in B1 to 2.29 in B3 (with 20% crushed sesame). Also sesame
seed addition improved total phenol content (mg/100g) from 0.37 in B1 to 0.62
in B3 and anthocyanins (mg/100g) from 0.76 in B1 to 0.85 in B5. All the bread
samples were acceptable to panelists. However, the control (0% sesame) was
more acceptable than every other sample and was followed by sample B2 with
10 % crushed sesame seed. Sesame seed improved quality of bread.