Abstract
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.