Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities
International Journal of Nutrition and Food Sciences
Volume 3, Issue 3, May 2014, Pages: 194-198
Received: Mar. 13, 2014; Accepted: Apr. 15, 2014; Published: May 20, 2014
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Authors
Serere Julien Harusekwi, Department of Food Science and Technology, Midlands State University, P. Bag 9055 Gweru, Zimbabwe
Nyamunda B. C., Department of Chemical and Processing Engineering, Manicaland College of Applied Sciences, P. Bag 9055 Gweru, Zimbabwe
Mutonhodza B., Department of Food Science and Technologhy, Midlands State University, P. Bag 9055 Gweru, Zimbabwe
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Abstract
The main objective of the study was to develop high protein content homemade bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The homemade bread was reformulated by adding various concentrations of nutritional yeast in the range 1-15% (w/w) to wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate and moisture content of the fortified bread were evaluated. Sensory evaluation was conducted on bread samples to evaluate the bread acceptance levels. The results of the study revealed that the protein content increased with an increase in concentration of nutritional yeast. Addition of nutritional yeast decreased the loaf height but increased the weight of the loaves. The test panels accepted bread fortified with 1-3.5% nutritional yeast but bread with higher amounts of nutritional yeast (5-15%) were generally unacceptable. This study shows the potential of using nutritional yeast in improving protein quality of homemade bread consumed by economically disadvantaged communities.
Keywords
Bread, Fortification, Nutrition, Protein, Yeast
To cite this article
Serere Julien Harusekwi, Nyamunda B. C., Mutonhodza B., Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities, International Journal of Nutrition and Food Sciences. Vol. 3, No. 3, 2014, pp. 194-198. doi: 10.11648/j.ijnfs.20140303.20
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