Proximate Compositions, Anti-Nutritional Factors and Minerals Content of Composite Flours and Bread from Blends of Wheat-Anchote-Soyabean Flours

Abstract

Abebe Haile, Tesema Bekele, Tilku Desalegn

The uses of wheat-Anchote-soyabean composite flours for bread making were not common at all. The aim of the study was to analyze nutritional content of Anchote-soyabean-wheat composite flours and its breads. The wheat flour was substituted by Anchote-soyabean flour at levels of 0, 10, 20, 30, 40 and 50%. The developed breads were subjected to proximate, minerals and anti- nutritional factor. The data were analyzed using SAS software version 9. Analysis of composite bread proximate composition revealed that the moisture, ash, crude fibre and crude protein contents increased significantly (p<0.05) from 100% wheat bread (30.90)%, (1.8)%, (1.36)% and (10.4) to 50% Anchote-soyabean substituted bread which had (36.0)%, (3.02)%, (3.53)%, and (12.05)%, respectively. On the other hand, the crude fat, utilizable carbohydrate and gross energy contents varied significantly (P≤0.05) from 100% wheat bread (1.77)%, (53.72)% and (272.62) % to 50% Anchote-soyabean substituted bread which had (1.50)%, (43.89)% and (237.34)%, respectively. Wheat bread had the lowest phytate and condensed tannin content (129.56) and (84.17) mg/100g, respectively. Whereas, 50% Anchote-soyabean substituted bread had the highest phytate and condensed tannin content (245.37) and (194.30) mg/100g, respectively. The mineral content of the bread also indicated that Ca and Zn contents increased with increasing Anchote-soyabean substituted bread from (29.27) to (35.93) mg/100g and (0.83) to (1.14) mg/100g, respectively. While the Mg content was decreased with increasing Anchote-soyabean substituted bread from 9.42 to 8.25 mg/100g. The nutritional content of wheatAnchote-soyabean composite flours bread was nutrient dense product, while its anti-nutritional factors level increase with increasing Anchote-soyabean substitutes.

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