Micronutrient Composition of Bread Produced from Millet and Pigeon Pea Flour
Ernest Eguono Emojorho *
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.
Chioma Cecilia Aniemena
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Capulet Uche Anyanwe
Department of Microbiology, Dennis Osadebe University, Asaba, Delta State, Nigeria.
Charles Chukwudi Ogboli
Department of Environmental System Engineering and Management, Memorial University of Newfoundland, St. John's, Canada.
Precious Oghenemairo Imighorina
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study evaluated the micronutrient composition of bread produced from blends of wheat, millet and pigeon pea flours. The work was based on the need to improve the nutritional quality of commonly consumed bread while promoting the use of locally available cereal and legume crops. Composite flour blends were formulated and used to produce bread under standard baking conditions. The bread samples were analysed for selected minerals and B-complex vitamins using standard analytical procedures. The results showed variation in mineral and vitamin contents among the bread samples. Potassium ranged from 150.20 to 344.08 mg/100 g, magnesium from 103.56 to 139.58 mg/100 g, calcium from 136.94 to 187.72 mg/100 g, phosphorus from 25.08 to 48.08 mg/100 g, and iron from 0.50 to 0.90 mg/100 g. The highest potassium, calcium and iron values were observed in bread containing 50% pigeon pea flour, while the highest magnesium and phosphorus values were recorded in bread containing 50% millet flour. Vitamin B3 ranged from 0.13 to 0.33 mg/100 g, vitamin B2 from 0.09 to 0.37 mg/100 g, and vitamin B1 from 0.00 to 0.23 mg/100 g. Overall, the inclusion of millet and pigeon pea flours improved the micronutrient composition of the bread samples when compared with the 100% wheat flour control.
Keywords: Bread, millet flour, pigeon pea flour, composite flour, micronutrients, minerals, vitamins, wheat substitution, potassium, calcium, food security