Assessing The Amino Acid Profile and Nutritional Properties of Bread Produced from Wheat, Ache and Date Palm Fruit Flour Blend
Esther Onoriode Ijemi* and Dick I Gernah
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria
*Corresponding Author: Esther Onoriode Ijemi, Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
Published: June 28, 2025
Abstract
This study aimed at assessing the amino acid profile and nutritional properties of bread produced from wheat, acha and date fruit flour blend using standard methods. The flour was formulated at different ratios of wheat: acha: date 80%:10%:10% (sample B); 70%:20%:10% (sample C) and 60%:30%:10% (sample D), with 100% wheat serving as control (Sample A) to produce the bread. Sample D (60:30:10) had the highest value of about thirteen (13) amino acids including essential amino acids. The minerals (iron, potassium, phosphorus, zinc, calcium) and vitamins (B1, B2, B6, B12 and C) all increased with corresponding increase in the level of substitution of wheat flour with acha flour and date fruit flour. There was significant difference between the control and the bread made from the blended flour samples. This study therefore deduced that healthy, nutritious and acceptable bread can be produced with up to 40% substitution of wheat flour with acha flour and date palm fruit flour. Sample D was deduced to be higher in amino acid including the sulphur amino acids (methionine and cysteine) which makes the bread sample less susceptible to denaturation, and also minerals and vitamins which are needed to reduce cases of malnutrition fight off diseases thus sample D should be recommended for baking.
Keywords: Amino acid profile; assessing; bread; flour blends; nutritional
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