Home»Biochemistry» Comparative and proximate analysis of some selected bread produced in Lokoja local government area metropolis, Kogi state

Comparative and proximate analysis of some selected bread produced in Lokoja local government area metropolis, Kogi state

 Department: Biochemistry  
 By: usericon Headboy  

 Project ID: 7109
   Rating:  (5.0) votes: 1
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Bread is one of the most staple and the oldest‘processed’ food consumed by humanity. Traditionally bread is based on flour derived from the cereal wheat. Many other types of cereals, pulses and even legumes are milled to give a‘flour’ but the ability of the proteins present in wheat to transform a gruel of flour and water into a glutinous mass is currently limited to wheat and a few other commonly used cereal seeds (Cauvain and Young, 2007). The aim of all bread-making processes is essentially the same, namely to convert wheat flour and other ingredients into a light, aerated and palatable food. (Cauvain and Young, 2006).  The results showed that bread contained ash (5.50 ± 0.9), crude protein (1.95 ± 0.1), crude lipid (44.50 ± 4.5), crude fibre (4.50 ± 0.40), moisture (5.00 ± 0.02) and carbohydrate (38.57 ± 3.05). This study concluded that the analyzed bread contained the highest amount of crude lipids and carbohydrates and the lowest amount of crude protein....
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