Nutritional and sensory acceptability of wheat bread from fish flour

• Main Authors: Haftom Zebib, Tsegay Teame, Teferi Aregawi, Tesfay Meresa
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2020-01-01
• Series: Cogent Food & Agriculture
• Subjects: labeobarbus fish flour; bread; nutritional and sensory acceptability
• Online Access: http://dx.doi.org/10.1080/23311932.2020.1714831

There is a very high incidence of malnutrition in developing countries including Ethiopia. To tackle this problem development of high nutrient density foods is one of strategy intervention. Therefore this study aimed to evaluate some nutritional composition and sensory acceptability of wheat bread from labeobarbus fish flour blends. The experiment consisted of four proportion levels of fish flour (5%, 10%, 15%, and 20%). 100% wheat flour was used as control. Results showed that as labeobarbus fish flour blending proportion increased, the crude protein (13.72–18.80%), crude fat (2.02–2.99%) and total ash (2.05–3.00%) values was significantly (p < 0.05) increased than control bread. However decreased moisture content, fiber, and carbohydrate scores were obtained. Significantly (p < 0.05) higher values of Ca, Zn, Fe, and P were found in all bread blends than 100% wheat bread sample. Sensory evaluation scores revealed that 5% and 10% labeobarbus flour based bread showed good overall acceptability scores (4.21 and 4.23). Therefore acceptable bread (10% fish flour) needs to be demonstrated to address malnutrition and enhance utilization of labeobarbus fish in the area.