Author/Authors :
Eshetu, M Department of Chemistry - College of Science - Bahir Dar University, Ethiopia , Atlabachew, M Department of Chemistry - College of Science - Bahir Dar University, Ethiopia , Abebe, A Department of Chemistry - College of Science - Bahir Dar University, Ethiopia
Abstract :
Background: So far, there is paucity of information about quality of breads available in
Ethiopian bakeries. The aim of this study was to assess the proximate composition and
some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia.
Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries
(three from each one) in Bahir Dar City, Ethiopia. Then, the proximate composition and
mineral contents of the samples were determined.
Results: The results of the analysis revealed that the proximate compositions were ranged
from 12.16 to 28.38%, 0.77 to 2.33%, 0.41 to 1.87%, 0.13 to 1.36%, 8.01 to 14.34%, and
54.83 to 76.99% for moisture, total ash, crude fat, dietary fiber, crude protein, and
carbohydrate, respectively. In addition, the level of calcium, iron, and zinc were ranged
from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively.
Conclusion: Some wheat bread sampled from Bahir Dar City did not meet the bread
quality standards parameters. So, it is necessary to design supervision mechanisms to
enforce the local bakeries to select the suitable ingredients and produce bread with the
required composition.
Keywords :
Bread , Food Quality , Food Analysis , Ethiopia
